Kristin’s Chili

Submitted by RagDoll90

"This is a thick & hearty chili recipe for those cold, wintry nights. Adjust the seasoning and heat level to your liking."

 

• Ready In: 1hr
• Ingredients: 20
• Serves: 6

ingredients

• 29.58-44.37 ml olive oil
• 9.85 ml chili powder (Mexican, if possible)
• 4.92 ml cayenne powder
• 9.85 ml cumin
• 2.46 ml oregano
• 4.92 ml paprika
• salt (to taste)
• black pepper (to taste)
• 680.38 g ground sirloin or 680.38 g ground turkey
• 1 medium onion, diced
• 1 medium green pepper, diced
• 1 jalapeno pepper, minced
• 2 garlic cloves, minced
• 793.78 g can diced tomatoes, un-drained (use a bit of water to get all juice from the can)
• 226.79 g can tomato sauce (use a bit of water to get all sauce from the can)
• 29.58 ml tomato paste
• hot sauce (like Mike's Red Hot or Tabasco, to taste)
• 411.06 g 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)

directions

1. Heat EVOO in pot or Dutch oven.
2. Mix all the spices together in a small bowl and set aside.
3. Add meat with half of the seasonings to pot and brown.
4. Add the onions, peppers & garlic, seasoning again with salt & pepper and sauté for 7-10 minutes, or until onions are translucent.
5. Add the remaining half of the seasonings to pot, stir to combine.
6. Add diced tomatoes, tomato sauce, tomato paste and hot sauce.
7. Bring to a boil, then reduce heat and simmer for 20 minutes.
8. Add beans and heat through for about 5 minutes.

Reviews

[LifeIsGood]

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!

 

[Nif_H]

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! :)