Winter 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.
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.
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.
