Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North Carolina |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 1 |
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I came up with this Chili after trying to match the ingredients in My Neighbor Renee's Perfect Chili! - an OUTSTANDING recipe! It is so delicious, I figured I would share my version for those who do not have the products for Liza's FABULOUS chili recipe. The different peppers add a number of levels of heat to the chili and the different flavors are discernible. I do believe this is the best chili I have ever put in my mouth! If you do not like spicy foods, keep searching. This chili is spicy, but certainly not over the top torture! I found it paired well with Amstel Light, Corona and Negra Modello! Ingredients:
2 lbs ground beef or 2 (12 ounce) bags veggie crumbles |
1/2-1 teaspoon cumin |
2 large sweet yellow onions, coarsely chopped |
1/2 red bell pepper, coarsely chopped |
1/2 orange bell pepper, coarsely chopped |
1/2 green bell pepper, coarsely chopped |
2 teaspoons olive oil |
2 tablespoons garlic, minced |
3 (14 1/2 ounce) cans diced fire-roasted tomatoes |
1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (petite, diced furmano's) |
1 (4 1/2 ounce) can diced green chilies (chopped, old el paso) |
ground black pepper, to taste |
1 (19 1/2 ounce) can charro beans (found in authentic mexican grocery section, pinto beans, la sierra) |
1 (19 3/4 ounce) can pinto beans (whole pinto bean, la costena) |
1 (27 ounce) can pinto beans in chili sauce (bush's best chili beans' pinto beans in chili sauce) |
1 serrano pepper, cut into small pieces (i used a jarred pepper) |
2 fresh new mexico green chilies, diced |
mrs dash southwest chipotle seasoning mix |
3 -4 tablespoons chili powder |
1 teaspoon crushed red pepper flakes |
cayenne pepper |
sour cream (optional) |
1/4 green onion, chopped (optional) |
1 -2 tablespoon shredded cheddar cheese (optional) or 1 -2 tablespoon shredded mexican blend cheese (optional) |
Directions:
1. Brown meat in skillet and sprinkle with cumin. Brown in large chunks and do not overcook - the insides of the big chunks should be a little pink. While you are browning the meat, heat up a large pot or dutch oven on another burner. If using veggie crumbles you can skip this step.
2. In large pot or dutch oven, saute onions and peppers in olive oil for about 5 - 7 minutes. They should just start to turn golden. If using veggie crumbles - add them once the onions start to cook down.
3. Add garlic, cans of tomatoes and can of green chilies, cook until heated through (about 5 min or so.) Season with pepper.
4. Add cans of beans to tomato mixture along with drained browned ground beef (if not using veggie crumbles).
5. Add hot peppers and seasonings.
6. Lower heat and let simmer for 2 hours. Taste chili throughout cooking period and adjust all seasonings as needed. I found I needed to add more chili powder as it cooked. Add chipotle seasoning as it cooks until there is just a hint of smokiness. Adjust heat at this point with cayenne.
7. Serve with your favorite cornbread.
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