Prep 30 mins
Cook 1 hr
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)!
- 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
- 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.).
- 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!).
- 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.
- Add tomatoes and beans WITH all juices to the vegetable mixture. Stir together.
- Add browned meat and mix well.
- Add remaining chili powder and cumin to taste, continuing to stir.
- Bring chili to a simmer, then reduce heat to low, cover and continue to slowly simmer for at least one hour.
- 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!).