Chili is so good during the wintery months. I’ve written about it in the past here. Chili is such a simple thing to make but it has so many subtleties that make it great. I am by no means a chili aficionado and I’m sure some of you will scoff at my recipe. My experiences with chili as a kid growing up were just having it out of the grocery store warmer. And when my dad would make it which comprised pretty much of tomato paste, diced hot dogs, and some ground beef. The rest of my chili experiences were comprised of various canned chilis.
Did you know that chili originally did not have beans in it? Some folks wont even consider it to be a legit chili if it does have beans in it. But I’m a bean person myself so I love it when chili has a nice variety of beans in it.
Another good trick to a solid chili is letting it sit in the refrigerator overnight. This allows all the flavors to settle and really take place, so when you reheat it you have a delicious chili. .
Ingredients
2 Tbsp Butter
2 lbs. of Ground Beef
2 Cups of Diced White Onion
1 Cup of Diced Red Peppers
4 Cloves Garlic, chopped
2 tsp. Chilli Powder
1 jar of Whole Foods Chipotle Salsa
1 Tbsp. Smoked Paprika
2 tsp Ground Cumin
1 tsp Ground Coriander
1 Cup of Dried Red Kidney Beans
1 Tbsp. Garlic Powder
1 Tbsp. Salt
1 Cup of Chicken or Beef Broth
Method
Cook your beans separately, it will take about 2 to 3 hours to cook them. Cook them enough so they are cooked through but you don’t want them to mushy. Once they are cooked drain most of the water and set aside.
Heat your butter until it foams in a large pot. Then add your onions, garlic, cumin, coriander, 1 tsp. of chili powder. Once they brown, add your ground beef. Brown the meat all over, as you cook the meat add the rest of your seasoning and mix the seasoning into the meat. Once the meat is browned, add in your broth. Stir for about 15 minutes. Your heat should be around medium low.
Now add your salsa and red kidney beans, cook on low for another 2 hours.
Serve with some tasty cornbread and sour cream.
Enjoy!
- 2 Tbsp Butter
- 2 lbs. of Ground Beef
- 2 Cups of Diced White Onion
- 1 Cup of Diced Red Peppers
- 4 Cloves Garlic, chopped
- 2 tsp. Chilli Powder
- 1 jar of Whole Foods Chipotle Salsa
- 1 Tbsp. Smoked Paprika
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 Cup of Dried Red Kidney Beans
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Salt
- 1 Cup of Chicken or Beef Broth
- Cook your beans separately, it will take about 2 to 3 hours to cook them. Cook them enough so they are cooked through but you don’t want them to mushy. Once they are cooked drain most of the water and set aside.
- Heat your butter until it foams in a large pot. Then add your onions, garlic, cumin, coriander, 1 tsp. of chili powder. Once they brown, add your ground beef. Brown the meat all over, as you cook the meat add the rest of your seasoning and mix the seasoning into the meat. Once the meat is browned, add in your broth. Stir for about 15 minutes. Your heat should be around medium low.
- Now add your salsa and red kidney beans, cook on low for another 2 hours.
- Serve with some tasty cornbread and sour cream.
- Enjoy!
