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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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So when are you going to make that chili again? I heard it so frequently, it became the name. I came up with this recipe based on what I had on hand at the time. I've attempted to alter it, and got nothing but complaints! Apparently this combination just works. Of course, with all chili, you can substitute ingredients in or out of the recipe, but I recommend trying this one as is first. Unfortunately for some, my cooking style is very free, and I don't often measure spices. Everyone is a little different, so this is mostly to taste. Sorry to those cooks out there that like clean measurements. I sometimes make this is a small 3 qt crock-pot. I just alter the amount of beef broth and water used so it will all fit. Turn it on high, and let it go for 2 to 4 hours; or turn it on low and let it go for 6 to 8 hours. Ingredients:
1 lb ground beef |
1 (14 1/2 ounce) can canned stewed tomatoes, sliced |
1 (14 1/2 ounce) can whole kernel corn, drained |
1 (15 1/2 ounce) dark red kidney beans, drained |
1 (15 1/2 ounce) mexican chili beans |
1 small onion, chopped |
1 tablespoon garlic, minced |
green pickled jalapeno pepper, chopped |
chili powder |
cayenne pepper |
paprika |
fresh coarse ground black pepper |
sea salt |
rubbed sage |
ground thyme |
rosemary |
beef broth |
water |
Directions:
1. Brown ground beef and onion together in a large pot. Drain and return to pot.
2. Add stewed tomatoes with liquid. (You can use either diced or sliced stewed tomatoes, but I find the sliced to be too big and the diced to be too small. I use sliced, and just chop them into medium sized chunks.).
3. Add whole kernel corn and dark red kidney beans after draining fully.
4. Add Mexican style chili beans with liquid.
5. Add 1 tbspn minced garlic.
6. Add the chopped jalapenoes. (I usually cut about a handful of pre-sliced pickled jalapenoes into quarters, but I like it hot. Add just a few chopped slices if you want the taste, but not the heat.).
7. Add chili powder, in small amounts, to taste. (I like a lot of chili powder, so I normally shake the powder over the surface of the ingredients until there is a thin layer of chili powder over everything. Then I stir, and continue adding chili powder until it tastes strongly of chili.).
8. Add the rest of the spices, in small amounts, to taste. (I normally use just a little cayenne and paprika to give it a more well-rounded heat. I usually give it a large pinch of all the rest to give it some nice underlying flavor. I stir and taste the chili after each addition.).
9. Add beef broth to chili until desired consistency is reached. If necessary, add water.
10. Bring chili to a lively simmer and don't forget to stir regularly.
11. Simmer for a minimum of 20 minutes. For richer flavor, turn down the heat on your stove, and let it simmer longer.
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