Prep 20 mins
Cook 3 mins
I've named this chili after my daughter since she was 3 years old. When I first served it to her, I thought "she won't eat it because she's too young to appreciate the bold flavors", but boy was I wrong. She gobbled it up and asked for seconds. And she would do the same each time I made it. It's still a favorite of hers even now that she's a teenager. I've made other chili's, but I always go back to this one.
- 3 medium onions
- 10 garlic cloves
- 29.58 ml vegetable oil
- 1360.77 g lean ground beef
- 14.79 ml sugar
- 59.16-73.94 ml chili powder
- 1.23-2.46 ml cayenne pepper (or to taste)
- 14.79 ml cumin
- 7.39 ml dried oregano
- salt & freshly ground black pepper, to taste
- 44.37 ml cornflour
- 3 (255.14 g) canchopped mild green chilies
- 2 (907.18 g) can red kidney beans, drained
- 822.13 g can whole tomatoes, undrained
- 170.09 g can tomato paste
- 473.18 ml beef broth
- grated monterey jack cheese (optional, for topping)
- diced red onion (optional, for topping)
- sour cream (optional, for topping)
- chopped green chili (optional, for topping)
- Chop onions into 1/2" dice. Mince the garlic. Heat oil in a large, heavy non-aluminum pot over medium-high heat until hot but not smoking. Saute the chopped onions for about 3 minutes, stirring until the onions are translucent. Add the garlic and saute for about 2 minutes, being careful not to scorch the garlic (over browning will make the garlic bitter).
- In a small bowl, mix together the sugar, chili powder, cayenne, cumin, oregano, salt, pepper, and cornflour, set aside.
- To your pot, add the ground beef and sear, breaking up any large chunks of beef with a spoon.
- Sprinkle the seasoning mixture over the meat, reduce the heat to medium, and stir to help release flavor of the spices.
- Add the chopped chilies, kidney beans, canned tomatoes with their liquid, tomato paste, and beef broth. Stir well, breaking up tomatoes with a spoon, or with your hands. If breaking them up with your hands, be sure to immerse the tomatoes into the juice when breaking them up so you won't squirt yourself with the tomato juice.
- Bring the chili to a boil, raising the heat if necessary. Reduce the heat to low and simmer the chili for 2 - 3 hours, stirring every so often, until reduced to the consistency of your choice.
- Serve with grated cheese, diced red onions, sour cream, and chopped green chilies to top, if desired. Serve with nachos if desired to scoop up the chili.
- NOTE: Because this serves 8-10, I always freeze the rest for quick weeknight meals, or for a topping for oven nachos. Yum.
- NOTE: I don't like my chili too thick, therefore I sometimes add water to loosen it up, and/or I cut the ground beef to 2 lb instead of 3.
Very good chili. My DH thanks you. He likes it with the additional kick of cayenne pepper.