Prep 15 mins
Cook 45 mins
This is a thick & hearty chili recipe for those cold, wintry nights. Adjust the seasoning and heat level to your liking.
- 2 -3 tablespoons olive oil
- 2 teaspoons chili powder (Mexican, if possible)
- 1 teaspoon cayenne powder
- 2 teaspoons cumin
- 1⁄2 teaspoon oregano
- 1 teaspoon paprika
- salt (to taste)
- black pepper (to taste)
- 1 1⁄2 lbs ground sirloin or 1 1⁄2 lbs ground turkey
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 jalapeno pepper, minced
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, un-drained (use a bit of water to get all juice from the can)
- 1 (8 ounce) can tomato sauce (use a bit of water to get all sauce from the can)
- 2 tablespoons tomato paste
- hot sauce (like Mike's Red Hot or Tabasco, to taste)
- 1 (14 1/2 ounce) can kidney beans (or any kind of bean you have on-hand, drained and un-rinsed)
- grated cheddar cheese (for garnish)
- tortilla chips (for dipping) (optional)
- Heat EVOO in pot or Dutch oven.
- Mix all the spices together in a small bowl and set aside.
- Add meat with half of the seasonings to pot and brown.
- Add the onions, peppers & garlic, seasoning again with salt & pepper and sauté for 7-10 minutes, or until onions are translucent.
- Add the remaining half of the seasonings to pot, stir to combine.
- Add diced tomatoes, tomato sauce, tomato paste and hot sauce.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add beans and heat through for about 5 minutes.
Excellent chili! There was just enough spice and the flavorings were perfect. This makes a nice, thick, hearty chili. I left out the beans and still thought it was a great consistency. This is such an easy chili recipe and it's definitely great tasting. I will make this my "go to" chili. Thanks!
Yum!!! I made this chili as listed, using white kidney beans and a generous amount of srirachi sauce - one spicy kick! After the initial cooking, I cooked the pot of chili on low for about 3 hours. My husband said that this was the best chili I have made in a long time! We had this with multigrain tortilla chips and sour cream on top. Also had buns with a bit of cheese melted on them for dipping into the chili. Made for Pick A Chef 2011 for my adopted chef RagDoll90. Thanks! :)