Otoro's Ultimate Chili

"Everybody loves this great hearty chili. I make this quite often, especially in the winter. Also quite good using venison as a substitute. Serve with hot dogs, cornbread, or maybe some cooked macaroni. I'll sometimes make this a day in advance as it always tastes better the second day. I don't use enough cilantro to have fresh on hand so I usually use dried in this recipe."
 
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photo by otoro photo by otoro
photo by otoro
Ready In:
1hr 40mins
Ingredients:
19
Serves:
6-8
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ingredients

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directions

  • Heat the olive oil in a non-stick 5 quart pot on medium high heat. Add the onion with a pinch of salt and cook, covered on medium low heat for 30-40 minutes, stirring occasionally until light brown. Add more oil if needed, make sure the onions don't burn!
  • Turn the heat up to medium high and begin to cook the meat. Season with kosher salt and freshly ground black pepper.
  • Once the meat is almost cooked add the garlic and tomato paste. Break up the tomato paste and incorporate into the meat. It should look like a sloppy joe consistency.
  • When the meat is cooked through, drain if desired and add the beans (along with their liquid) and the rest of the ingredients, stir to combine. If it seems too thick add a bit of water and bring to a boil.
  • Turn the heat down and simmer, partially covered for an hour to an hour and a half. Stir occasionally.
  • Remove from heat. Ladle into serving bowls and garnish with chopped onion, tomato, or grated cheese if desired. Bon Appetito.

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Reviews

  1. This recipe is like mine except I use deer burger and deer tenderloin chopped up as stew meat. I saute the tenderloin with garlic and onion and then cook in Dr. Pepper for a while til it's tender. Then I add everything else including more onion and garlic. Yummmmmmy!
     
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RECIPE SUBMITTED BY

I'm a young, experienced cook who is always eager to learn new techniques and try and perfect new recipes. I've grown up in a Sicilian family and it has a major influence in my cooking. If I'm making something for the first time I research it from many different sources, including this one. My main reason of becoming a member is to share some of my favorite recipes with others. I tend to stray towards the classic, minimalistic approach to cuisine, no blue corn tortilla strips, no mango salsa, no wasabi mashed potatoes. Just great flavors and made from scratch whenever possible. If you see 'Ultimate' in my recipe titles, I mean it. I've done the research and tweaked these recipes after making them many, many, many times until I've got it right. You could say I'm a bit of a perfectionist. Likes: Tony Bourdain, Jacques Pépin, Mario Batali, Wolfgang Puck, Nobu Matsuhisa, Andrew Zimmern, Alton Brown Dislikes: Rachael Ray, Bobby Flay, Guy Fieri, twist-off beer, light beer, fat-free dairy products (and mayo), margarine, store bought pasta sauce, Parmesan cheese in a can, American cheese
 
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