Chili Concoction Option
photo by lazyme
- Ready In:
- 1hr 15mins
- 1 lb lean ground beef
- 2 large white onions, chopped
- 4 fresh garlic cloves, minced
- 3 tablespoons dark chili powder
- 1 tablespoon hot Hungarian paprika
- 2 teaspoons garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon red chili pepper flakes
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground allspice
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 1 tablespoon dark molasses
- 2 tablespoons dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 2 beef bouillon cubes
- 1 (15 ounce) can tomato sauce
- 3 (14 ounce) cans diced tomatoes
- 2 (14 ounce) cans dark red kidney beans
- 1 (11 ounce) can mexicorn
- 1 (4 ounce) can sliced black olives
- 1 cup water
- 1 tablespoon balsamic vinegar (optional)
- In a large pot, brown ground beef with onion. Drain.
- Add garlic and dry spices. Cook stirring for 2 minutes until fragrant.
- Add tomato paste, molasses, brown sugar, Worcestershire sauce and Tabasco sauce. Stir until combined.
- Stir in the rest of the ingredients (except vinegar). Bring to a boil. Turn down heat to low and cook uncovered for 1 hour, stirring a few times.
- Add balsamic vinegar. Stir.
- Serve hot with shredded cheese, sour cream and chopped green onions.
Questions & Replies
Got a question? Share it with the community!
This went over very well. There did seem to me a bit of redundancy in the ingredients, so in Engrossed's spirit of "Feel free to play" I omitted a few. I usually dispense with salt added anyway, and thus in place of fresh garlic plus garlic powder plus garlic salt, I just increased the number of garlic cloves and left out the other two. Likewise, there's a number of sources of "heat" here--cumin, red pepper flakes, cayenne, Tabasco sauce and hot paprika. Ikept the cumin and cayenne, increasing the latter a bit, and substituted sweet for hot paprika to retain the paprika contribution to flavor. The result was delish indeed and I do recommend adding the balsamic vinegar (I actually used a bit more than 1 Tbs); it does NOT impart a vinegary taste but does add, just perceptibly a bit of zing.
This is awesome! I'm Australian and really don't know anything about chili's (but learning fast). We really enjoyed the flavour of this chili. Engrossed this is something to be proud of. We don't have mexicorn in Australia and I didn't use the olives but we didn't miss them either. The chili has a lovely 'sweet' flavour about it which made it extremely moreish. With the recipe as written I was able to freeze half of it as another meal for our family. Served on white rice topped with sour cream, cheese, green onions and with corn chips on the side. Thank you Engrossed, this one goes into my favourites cookbook.
This is great chili. My DH isn't big on chili dishes at all, and he must have commented 2-3 times how good it is. It's got a very nice mix of spices and the consistency is thick and great. It makes quite a bit, so I'm going to freeze some for quick lunches. I can see this as a good one for Super Bowl gatherings too. Thanks Engrossed for another winner.
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.