Prep 20 mins
Cook 2 hrs
I came up with this Chili after trying to match the ingredients in My Neighbor Renee's Perfect Chili! - an OUTSTANDING recipe! It is so delicious, I figured I would share my version for those who do not have the products for Liza's FABULOUS chili recipe. The different peppers add a number of levels of heat to the chili and the different flavors are discernible. I do believe this is the best chili I have ever put in my mouth! If you do not like spicy foods, keep searching. This chili is spicy, but certainly not over the top torture! I found it paired well with Amstel Light, Corona and Negra Modello!
- 2 lbs ground beef or 2 (12 ounce) bags veggie crumbles
- 1⁄2-1 teaspoon cumin
- 2 large sweet yellow onions, coarsely chopped
- 1⁄2 red bell pepper, coarsely chopped
- 1⁄2 orange bell pepper, coarsely chopped
- 1⁄2 green bell pepper, coarsely chopped
- 2 teaspoons olive oil
- 2 tablespoons garlic, minced
- 3 (14 1/2 ounce) cans diced fire-roasted tomatoes
- 1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (petite, diced Furmano's)
- 1 (4 1/2 ounce) can diced green chilies (chopped, Old El Paso)
- ground black pepper, to taste
- 1 (19 1/2 ounce) cancharro beans (found in authentic Mexican grocery section, pinto beans, La Sierra)
- 1 (19 3/4 ounce) can pinto beans (Whole Pinto Bean, La Costena)
- 1 (27 ounce) can pinto beans in chili sauce (Bush's Best Chili Beans~ Pinto beans in chili sauce)
- 1 serrano pepper, cut into small pieces (I used a jarred pepper)
- 2 fresh New Mexico green chilies, diced
- Mrs Dash southwest chipotle seasoning mix
- 3 -4 tablespoons chili powder
- 1 teaspoon crushed red pepper flakes
- cayenne pepper
- sour cream (optional)
- 1⁄4 green onion, chopped (optional)
- 1 -2 tablespoon shredded cheddar cheese (optional) or 1 -2 tablespoon shredded Mexican blend cheese (optional)
- Brown meat in skillet and sprinkle with cumin. Brown in large chunks and do not overcook - the insides of the big chunks should be a little pink. While you are browning the meat, heat up a large pot or dutch oven on another burner. If using veggie crumbles you can skip this step.
- In large pot or dutch oven, saute onions and peppers in olive oil for about 5 - 7 minutes. They should just start to turn golden. If using veggie crumbles - add them once the onions start to cook down.
- Add garlic, cans of tomatoes and can of green chilies, cook until heated through (about 5 min or so.) Season with pepper.
- Add cans of beans to tomato mixture along with drained browned ground beef (if not using veggie crumbles).
- Add hot peppers and seasonings.
- Lower heat and let simmer for 2 hours. Taste chili throughout cooking period and adjust all seasonings as needed. I found I needed to add more chili powder as it cooked. Add chipotle seasoning as it cooks until there is just a hint of smokiness. Adjust heat at this point with cayenne.
- Serve with your favorite cornbread.
LOVE this chili! I have made it 5+ times this fall/winter and it is perfect and I follow the recipe 100%.