Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North Carolina

READY IN: 2hrs 20mins
SERVES: 18-20




  • 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.