Fall and football are finally here. Over the past few years, I've been trying to perfect this chili recipe. I think I finally have it down! It will satisfy both the meat lover and the health nut.
Ingredients:
1 T olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 garlic clove, minced
2 T ground cumin
2 1/2 T chili powder
1.5 lb 85% to 90% lean ground beef
1 28 oz can crushed tomatoes
1 chipotle chile in adobo sauce, seeded and minced
1 t sauce from chile can
1 t dried oregano
1 15.5 oz can red kidney beans, drained & rinsed or 1/2 can black beans & 1/2 can kidney beans
1 + 1/4 C water
salt & pepper
Optional Ingredients:
sour cream
shredded cheddar cheese
scallions or diced onion
Directions:
heat the olive oil over medium-high heat in a large pot or dutch oven.
when hot, add the diced onion and bell pepper.
saute onion & pepper until they begin to soften (8 - 10 minutes).
add garlic and stir (1 minute).
add cumin & chili powder and stir (1 minute).
add ground beef, break up with spoon.
cook beef, while stirring occasionally, until the pink has disappeared and beef is cooked through.
add the crushed tomatoes, chili, sauce, oregano, and 1 C water.
lower heat to low-medium and cook partially covered for 30 minutes (stir every 10 minutes).
add drained and rinsed kidney beans + 1/4 C water and stir.
lower heat to low.
cook partially covered for another 30 minutes (stir every 10 minutes).
add salt & pepper to taste.
garnish with sour cream, scallions, cheddar cheese, and / or onions.
tips & extras
spice - If you want to make this a little hotter, add another chile and / or 1/4 - 1/2 t cayenne pepper.
water - Be careful with the water. You want the chili to be hearty and not too brothy. Depending on the amount of juice in your meat and tomatoes, you might need to add more or less water. If the chili is looking a bit too thick at the end, add the 1/4 C (to 1/2 C if necessary). If it seems watery, do not add anymore water. The beans and extra 30 minutes will allow the chili to absorb more of the liquid.
portion - This makes about 4 servings. This recipe can be doubled and frozen.
beans - You can add any bean you like, but I prefer red kidney beans in my chili.
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| game-day chili with white cheddar |
Ingredients:
1 T olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 garlic clove, minced
2 T ground cumin
2 1/2 T chili powder
1.5 lb 85% to 90% lean ground beef
1 28 oz can crushed tomatoes
1 chipotle chile in adobo sauce, seeded and minced
1 t sauce from chile can
1 t dried oregano
1 15.5 oz can red kidney beans, drained & rinsed or 1/2 can black beans & 1/2 can kidney beans
1 + 1/4 C water
salt & pepper
Optional Ingredients:
sour cream
shredded cheddar cheese
scallions or diced onion
Directions:
heat the olive oil over medium-high heat in a large pot or dutch oven.
when hot, add the diced onion and bell pepper.
saute onion & pepper until they begin to soften (8 - 10 minutes).
add garlic and stir (1 minute).
add cumin & chili powder and stir (1 minute).
add ground beef, break up with spoon.
cook beef, while stirring occasionally, until the pink has disappeared and beef is cooked through.
add the crushed tomatoes, chili, sauce, oregano, and 1 C water.
lower heat to low-medium and cook partially covered for 30 minutes (stir every 10 minutes).
add drained and rinsed kidney beans + 1/4 C water and stir.
lower heat to low.
cook partially covered for another 30 minutes (stir every 10 minutes).
add salt & pepper to taste.
garnish with sour cream, scallions, cheddar cheese, and / or onions.
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| ingredients (plus beef) |
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| diced onions & peppers - roughly dice for chunky bites |
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| the cumin & chili powder will coat the veggies |
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| seeded pepper (scrape away seeds with a knife) |
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| meaty |
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| the perfect bite |
tips & extras
spice - If you want to make this a little hotter, add another chile and / or 1/4 - 1/2 t cayenne pepper.
water - Be careful with the water. You want the chili to be hearty and not too brothy. Depending on the amount of juice in your meat and tomatoes, you might need to add more or less water. If the chili is looking a bit too thick at the end, add the 1/4 C (to 1/2 C if necessary). If it seems watery, do not add anymore water. The beans and extra 30 minutes will allow the chili to absorb more of the liquid.
portion - This makes about 4 servings. This recipe can be doubled and frozen.
beans - You can add any bean you like, but I prefer red kidney beans in my chili.
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