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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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This is a winter staple for me and mine.....very flavorful. Has just sort of evolved out of a basic knowledge of how to make chili. And for some reason, it seems to get even better after having been frozen. So I frequently make a double batch and freeze half. Made as below, it is a pretty spicy chili. I'm giving the recipe with ground sirloin, which is wonderful, but I frequently make it with ground turkey and that is fabulous too! For chili purists, you can also used cubed beef! For posting purposes, I've been pretty specific with measurments & ingredients....but this is a very loose recipe. I've left out the meat and added extra beans, corn and carrots for a vegetarian chili before (Excellent!).....I have a friend who adds mushrooms to the mix....sometimes I use black beans or add 1/2 a bottle of beer...a yellow bell pepper can add some more color.....you get the idea....play around with it and make it your own! I think the key is using quality ingredients such as organic beans and vegetables when possible, good, fresh spices and allowing the chili to simmer for a nice long time (never less than an hour)! Ingredients:
1 1/2 lbs ground sirloin (can substitute ground turkey) |
2 medium green bell peppers |
1 large red bell pepper |
2 medium sweet onions |
2 -3 fresh jalapeno peppers |
2 -3 fresh garlic cloves, minced |
3 (14 ounce) cans diced tomatoes |
2 (14 ounce) cans kidney beans |
2 tablespoons extra virgin olive oil |
3 -4 tablespoons chili powder |
2 -3 teaspoons ground cumin |
Directions:
1. Brown meat, drain, coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and set aside. (If you're using ground turkey, you may want to add a little olive oil when browning to replace some fat.).
2. Remove seeds from peppers, chop peppers and onion to desired size (no bigger than one inch cubes, but smaller if you wish). (*also, remember to wear rubber gloves when working with fresh jalapenos - I learned this the hard way!).
3. Heat olive oil in a large stock pot over medium heat. Add peppers, onions and minced garlic. Cook for 15-20 minutes (or until onions are translucent and peppers are beginning to soften). Coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and stir well, allowing the mixture to continue to cook and absorb the spices for about 1 more minute.
4. Add tomatoes and beans WITH all juices to the vegetable mixture. Stir together.
5. Add browned meat and mix well.
6. Add remaining chili powder and cumin to taste, continuing to stir.
7. Bring chili to a simmer, then reduce heat to low, cover and continue to slowly simmer for at least one hour.
8. Top each bowl of chili with shredded cheddar cheese, a dollop of sour cream and serve with tortilla chips! (*sour cream will tone down the heat for those who may prefer a milder flavor!).
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