Prep 15 mins
Cook 1 hr
I compiled some recipes and then played with it some more and ended up with this. My husband says it has a zing to it. It's hot but not too hot, I can't handle it too hot. Feel free to play and make your own concoction... vegetarian...ground turkey...soy sauce...just have fun!
- 1 lb lean ground beef
- 2 large white onions, chopped
- 4 fresh garlic cloves, minced
- 3 tablespoons dark chili powder
- 1 tablespoon hot Hungarian paprika
- 2 teaspoons garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon red chili pepper flakes
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground allspice
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 1 tablespoon dark molasses
- 2 tablespoons dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 2 beef bouillon cubes
- 1 (15 ounce) can tomato sauce
- 3 (14 ounce) cans diced tomatoes
- 2 (14 ounce) cans dark red kidney beans
- 1 (11 ounce) can mexicorn
- 1 (4 ounce) cansliced black olives
- 1 cup water
- 1 tablespoon balsamic vinegar (optional)
- In a large pot, brown ground beef with onion. Drain.
- Add garlic and dry spices. Cook stirring for 2 minutes until fragrant.
- Add tomato paste, molasses, brown sugar, Worcestershire sauce and Tabasco sauce. Stir until combined.
- Stir in the rest of the ingredients (except vinegar). Bring to a boil. Turn down heat to low and cook uncovered for 1 hour, stirring a few times.
- Add balsamic vinegar. Stir.
- Serve hot with shredded cheese, sour cream and chopped green onions.
This went over very well. There did seem to me a bit of redundancy in the ingredients, so in Engrossed's spirit of "Feel free to play" I omitted a few. I usually dispense with salt added anyway, and thus in place of fresh garlic plus garlic powder plus garlic salt, I just increased the number of garlic cloves and left out the other two. Likewise, there's a number of sources of "heat" here--cumin, red pepper flakes, cayenne, Tabasco sauce and hot paprika. Ikept the cumin and cayenne, increasing the latter a bit, and substituted sweet for hot paprika to retain the paprika contribution to flavor. The result was delish indeed and I do recommend adding the balsamic vinegar (I actually used a bit more than 1 Tbs); it does NOT impart a vinegary taste but does add, just perceptibly a bit of zing.
This was a pantry-cleaning event, the product of which is some fabulous-tasting chili! Very rich flavors. Almost dessert-like, that rich. This has now become "our" chili recipe! Made for Please Review My Recipe Tag -- like it needs reviews! Thanks, Engrossed!
This is awesome! I'm Australian and really don't know anything about chili's (but learning fast). We really enjoyed the flavour of this chili. Engrossed this is something to be proud of. We don't have mexicorn in Australia and I didn't use the olives but we didn't miss them either. The chili has a lovely 'sweet' flavour about it which made it extremely moreish. With the recipe as written I was able to freeze half of it as another meal for our family. Served on white rice topped with sour cream, cheese, green onions and with corn chips on the side. Thank you Engrossed, this one goes into my favourites cookbook.