Prep 35 mins
Cook 2 hrs 30 mins
There are a bajillion chili recipes on here, but this is my fave. My neighbor Renee, a Midwestern gal, made this for Halloween a few years ago and i fell in love. Didn't know I loved chili so much! Posted at the request of another great gal...ncmysteryshopper! Update 10/7: ncmysteryshopper had some difficulty finding some of these specialized pinto beans so she created a similar chili with the same flavors, but without the fancy beans. For those of you in a non-pinto friendly area, you can give her Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North Carolina a try-looks yummy too!!
- 2 lbs ground beef or 2 lbs ground turkey
- 4 (11 ounce) cansfire roasted diced tomatoes and green chilies
- 2 (16 ounce) cans Pinto Beans and Chipotle Peppers in Zesty Santa Fe Sauce
- 2 (16 ounce) cans pinto beans and chili peppers onions and garlic in zesty tomato sauce
- 2 tablespoons extra virgin olive oil
- 1 1⁄2-2 yellow onions, diced
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 orange, testing
- 1 large orange bell pepper
- 2 garlic cloves
- salt and pepper, to taste
- crushed red pepper flakes, to taste
- cayenne pepper, to taste
- chili powder, to taste
- 2 glasses red wine, 1 for you, 1 for a friend
- chopped green onion
- shredded monterey jack cheese or cheddar cheese
- sour cream
- Brown meat in skillet and then meanwhile heat up a dutch oven.
- In dutch oven, saute onion and peppers in olive oil til softened, about 5 minutes.
- Add garlic and cans of tomatoes, cook for about 5 minutes.
- Add cans of beans to tomato mixture and when meat is done browning, add as well.
- Add salt, pepper, and other seasonings to taste.
- Simmer 2 hours before serving.
- This is great frozen in 4 serving portions to reheat later.
- Yummy with cornbread!
Testing. Loooove this chili.
Great chili! I made a half-batch of this; using one yellow bell pepper and half of a green bell pepper. I had no trouble finding the canned ingredients in my market. I decided to not add any of the optional ingredients until the chili was finished cooking to see how spicy it was; turned out the heat was just right and I didn't need to add any of the optional heat. I did double the amount of wine listed-just a personal preference!
Since it's never too hot for chili at my house, this one sure tickled our fancy! My DH and I both had seconds. With cornbread on the side it was excellent!