I feel like its been ages since I’ve blogged. It certainly hasn’t been a lack of cooking as I’ve been whipping up all sorts of things over the past few weeks — guess life just gets in the way sometimes.
Regardless, I’m back today and ready to blog about my (award winning) chili. Ok, so I never won an award, but my family and friends really like it — so good enough in my book.
Synonymous with football and cold weather, to me, chili is always pleasing and always delicious. I like that there are practically a zillion ways to enjoy it too.
Ground beef or cubes of beef. Beans or no beans. Spicy or not spicy. Maybe over rice or a macaroni noodle or as is in a big bowl. Condiments or none.
Here is how I like it: Beef (chili grind — see tip below), with beans, medium spice, hold the rice, with a dollop of sour cream and a small sprinkle of cheddar cheese.
I can’t forget the cornbread (a must for me).
A great accompaniment to chili
No matter how you like it, nothing is as comforting as a good bowl of chili on a cold autumn day. Not only warm you up, but to fill you up too. Nice thing is a little goes a long way and its healthy for you (for the most part).
Now I know you have your tried and true version so really, why try mine. I get it and I’m not going to be offended. But if you don’t have your own, give this a try — then bookmark it because you’ll want to keep this handy for the next few months.
Tip: Ask your butcher if they will do a “chili grind” for your beef. This is more course than ground beef and adds a nice texture.
- 2 lbs (chili grind) ground beef
- 3 tablespoons canola oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon cumin
- 1/2 tsp. chipotle pepper in adobo sauce (a little goes a long way in my opinion — also I don’t measure. I just take one of the peppers out of the can, cut it open, remove the seeds and just dice a small piece)
- 1 teaspoon crushed red pepper (more or less depending on heat)
- 1 small jalepeno, seeded and diced small
- 3 tablespoons chili powder
- 3 Cups water
- 1 26 ounce can tomato puree
- 1 28 ounce can chopped tomatoes
- 2 16 ounce cans kidney beans, drained
- 1-2 teaspoons salt
- In a dutch oven (or other heavy bottom pot), brown the beef over high heat. Drain off fat and set aside.
- In the same dutch oven, heat oil, over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often.
- Add green pepper, jalapeno, and garlic, continuing to cook 2-3 more minutes.
- Add black pepper, cumin, chipotle, crushed red pepper, and chili powder while continually stirring until spices begin to stick to bottom of dutch oven and begin to slightly brown (about 30-45 seconds).
- Quickly add 3 cups of water.
- Add tomato puree, chopped tomatoes and the juice they were packed in.
- Add kidney beans and salt.
- Add the beef and stir.
- When chili begins to boil, reduce heat to low and cover for a minimum of 3 hours to combine all of the flavors (stir every so often).
- I typically cook mine all day…about 6 hours.
- Ladle in to your favorite bowl, add your toppings (if that’s your thing) and enjoy!
I could eat all of this (not at once silly)