Spicy "OG" Chili
4:02 PMWinter is starting to really bum me out. I'm over the gloominess, the cold, and here in Carbondale, the rain. I feel like it should be snow, but I guess it's just too warm down here in Southern Illinois for snow to stick. Lately, 11 AM feels like 6 AM, and getting out of bed grows continuously more difficult.
Chili may be considered more of a "fall" meal, but hey, spicy food always warms me up. Josh was craving chili. I suggested so many wacky ideas of how to make chili "our own." Nothing sounded good to him, he wanted a classic ground beef chili, and the results were worth it! We chose to cook it on the stove top, but this chili would probably be even better slow cooked in a crock pot.
What You'll Need:
-1 lb Ground Beef
-1 Green Bell Pepper, diced
-1 Jalapeno, diced
(seeded if you prefer less heat)
-1 Medium Sweet Onion, diced
-4 Cloves Garlic, minced (divided)
-15 Oz Can Spicy Black Beans
-15 Oz Can Spicy Chili Beans
-8.5 Oz Can Sweet Corn
-2 Cups Beef Broth
-6 Oz Can Tomato Paste
-15 Oz Tomato Sauce
-3 tsp Chili Powder, split
-1 tsp Cumin
-2 tsp Smoked Paprika, split
-1/2 tsp Turmeric
-1 tsp Coriander
-1 tsp Cayenne
- 2 tsp Oregano, split
- 1 tsp Basil
-1/2 tsp Salt
-3/4 tsp Black Pepper
-1 Tbsp Olive Oil
Garnish: (optional)
- Cheddar Cheese, to taste
-3 Green onions, sliced
- Corn Tortilla
-1 tsp Olive Oil
-1/4 tsp Salt
-Sour Cream, to taste
1. Mix the ground beef with a pinch of the minced garlic, 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, 1 tsp smoked paprika, and 1 tsp oregano. Cook the ground beef in a frying pan over medium heat, about 7-10 minutes, until browned. Set the pan aside momentarily.
2. Heat 1 Tbsp of oil over medium-high heat, add the garlic, and jalapeño, stirring constantly until fragrant. Add the onions and continue to cook over medium heat until appearing to be caramelized, stirring every once in a while.
3. In either a large stock pot, or a crock pot, add in the sautéed veggies, green pepper, the ground beef, all the canned items (after draining, and washing in the case of the beans), 2 Cups beef broth, and all the remainder of the spices.
4. In a large stock pot, cook over medium-low heat for 2 to 2 1/2 hours. If opting for a crock pot, cook on low for about 6-7 hours.
5. When the chili is about ready, heat the oven to 400º F. Slice corn tortillas into tortilla strips, coat in olive oil and line on a baking sheet. Bake in the oven, flipping once. It should take between 5-10 minutes until the chips are crispy. Once ready, remove from oven and salt.
6. Garnish each bowl of chili with desired toppings, and enjoy. :)
Don't forget, the key to a smooth cooking experience is to prep all of the veggies before you get to cooking so that everything is easy to access!
As always, enjoy.
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