Chili
Prep time: 30 minutes
Cook time: 2-4 hours
Servings: 6-8
Note: TYL = To Your Liking...I suggest you experiment with these ingredients and spices.
Ingredients
Cook time: 2-4 hours
Servings: 6-8
Note: TYL = To Your Liking...I suggest you experiment with these ingredients and spices.
Ingredients
- 1 Tbsp olive oil
- 28 oz can crushed tomatoes
- 14 oz can tomato sauce
- 14 oz can diced tomatoes OR 1 fresh tomato, diced
- Tomato Paste (TYL – used for thickening)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 green pepper, diced
- Jalapeño pepper(s), diced (TYL – for spiciness)
- Garlic, minced (TYL)
- 1.5 lb ground beef, pork, chicken, or turkey (optional)
- 14 oz can beans, drained (optional)...white, red, or dark red kidney beans work well OR, if you’re feeling particularly saucy, use 1 can of Hot Chili Beans including the liquid in the can, choose your own adventure!
- Bonus! Try a splash of beer, tequila, or vodka. I mean, why not, right?
- Kosher salt
- Fresh cracked black pepper
- Chili powder
- Ground cumin
- Ground cayenne pepper
- Paprika
- Brown sugar
- Celery salt
- Hot sauce (use your favorite)
- Bonus! A teaspoon or so of ground cinnamon adds a slightly sweet, slightly spicy warmth. May sounds weird, but it works.
- 5 quart Dutch oven
- Avocado slices
- Cheese, curd style or shredded
- Cilantro leaves
- Cornbread (crumbled)
- Corn chips
- Guacamole
- Jalapeño, diced
- Onion, green/red/yellow/white--diced
- Sour cream
- Tomato, diced
- Tortilla chips or strips
In a large Dutch oven, sauté onions, carrots, celery, peppers, and garlic in the olive oil over medium heat. Sprinkle with chili powder, salt, and pepper.
When the carrots, onions, and celery are softened,* add the ground meat. Season again with a sprinkle of chili powder, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked through and deliciously browned.
Once the meat is fully browned, pour in the canned tomato products and stir. Season with all spices, including another round of chili powder, salt, and pepper. I typically season lightly this round. It’s always easy to add more seasonings if necessary, but correcting for over-seasoning proves rather impossible to achieve.
Finally, stir in the optional beans, bring the chili to a slow boil, reduce the heat, and simmer for 2-4 hours.
IMPORTANT: Taste your chili. Adjust seasonings according to what you want more of. (I usually end up adding more chili powder and salt, but not always.)
Enjoy topped with your favorite fixings (see suggested options above). Leftovers taste even better, and if you feel like you have chili coming out your ears, it freezes well.
* If you’re willing to try the tequila or vodka, dump it in with the softened vegetables and cook for a few minutes before adding the ground meat to the pot.
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When the carrots, onions, and celery are softened,* add the ground meat. Season again with a sprinkle of chili powder, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked through and deliciously browned.
Once the meat is fully browned, pour in the canned tomato products and stir. Season with all spices, including another round of chili powder, salt, and pepper. I typically season lightly this round. It’s always easy to add more seasonings if necessary, but correcting for over-seasoning proves rather impossible to achieve.
Finally, stir in the optional beans, bring the chili to a slow boil, reduce the heat, and simmer for 2-4 hours.
IMPORTANT: Taste your chili. Adjust seasonings according to what you want more of. (I usually end up adding more chili powder and salt, but not always.)
Enjoy topped with your favorite fixings (see suggested options above). Leftovers taste even better, and if you feel like you have chili coming out your ears, it freezes well.
* If you’re willing to try the tequila or vodka, dump it in with the softened vegetables and cook for a few minutes before adding the ground meat to the pot.
< Back to Entrees and Main Dishes