Prep 20 mins
Cook 2 hrs 30 mins
This is my own creation. I went through the cupboards one night and see what I had available for chili. This is what I came up with. I think it is very good.
- 2 -3 lbs ground beef or 2 -3 lbs stewing beef
- 2 tablespoons olive oil
- 1 large onion
- 2 tablespoons garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- serrano pepper
- 2 (15 ounce) cans black beans or 2 (15 ounce) cans dark red kidney beans
- 1 (12 ounce) can tomato paste
- 1 (15 ounce) can tomatoes, diced
- 2 cups water
- 1⁄4-1⁄2 cup cumin
- 1⁄4-1⁄2 cup chili powder
- 1⁄2 cup cilantro, cousely chopped
- Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
- If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
- Coarsely chop the onion.
- Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
- Add ground beef or stewing beef to the onions and garlic.
- When the beef is browned, go ahead and drain grease if there is any.
- Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
- Start adding your spices as the mixture comes to a low boil.
- Lower your burner to simmer and add your beans.
- Let simmer for 1 to 2 hours until desired thickness.
- Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
- More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
- Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.
Very good. Easy to make. Be sure to add the corn!