Not Your Run-of-the-Mill Chili
Chili is a mainstay and many think it is not that difficult to make. Granted it is easy to add all the ingredients in a large pot and let it cook down, but getting the taste just right takes experience. Each time you make chili, it will get better and better.
Servings: 20 bowls
Equipment
- A large pot
Ingredients
Chili
- 2 lbs of ground chuck (venison is delicious as well)
- 2 T olive oil
- 1 c celery (chopped)
- 1 c red pepper (chopped)
- 1 c onion (chopped)
- 1-2 large jalapenos (chopped (depending on desired spiciness))
- 3 cans crushed tomatoes (28oz.)
- ½ c Ghochujang paste (or 1 6oz. can tomato paste)
- 1 can beef broth or 1 dark beer (brings out the flavor of the meat)
- 5 T chili powder (gives you the CHILI taste and color)
- 1 T cayenne pepper (gives the KICK)
- 2 T oregano (goes well with tomato and beef)
- 1-2 T salt
- 1-2 T pepper
- 2 T cumin (depends on the flavor of the meat)
- 2 T sugar (takes the acidic tomato taste away)
- 3 cans dark kidney beans
- 3 cans black beans
Garnish Options
- Sour cream
- Green onion (chopped)
- Shredded cheese
- Diced jalapenos
Instructions
- Saute meat in 2 T of olive oil. When it is ½ cooked, add the chopped vegetables and saute until softened.
- Drain fat from the pan.
- Add tomatoes and paste and stir to combine.
- Add beer and seasonings.
- Bring to a very mild boil, then turn down to low and cook for about 30 minutes.
- Add drained beans.
- Season again as the beans pick up a lot of the flavors.
- Cook for 4 hours on low, stirring every 15-20 minutes.
- Garnish with all or some: sour cream, shredded cheese, jalapenos, chopped green onion.
- Serve and ENJOY!
Notes
Use for
- Nachos
- Coney dogs
- Queso con Carne
- On a baked potato
- On a burger
- Frito pie (if you are from Arkansas)
- With cornbread muffins