Chili

When the weather becomes chilly, I love to serve a warm bowl or cup of chili to my family. It is especially fun to serve the chili to friends on game day. It also makes a delicious meaty topping for hot dogs and burgers.

Chili

Print Recipe
Serves: 6

Ingredients

  • For the chili:
  • 3 tablespoons light olive oil or canola oil
  • 1 pound chuck roast or venison rump or shoulder meat, cut into 1-inch cubes
  • 4 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1/2 green bell pepper, diced
  • 1/2 small onion, diced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 5 garlic cloves, minced
  • 2 teaspoons fine sea salt, plus more to taste
  • 1 pound ground chuck or round or ground venison
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 3 chipotle peppers in adobe sauce, minced
  • For the toppings:
  • 1 cup shredded Cheddar cheese
  • 1 bunch green onion, thinly sliced
  • 1 16-ounce container sour cream
  • 1 cup coarsely chopped cilantro leaves (optional)

Instructions

1

Heat the oil in a large soup pot over medium-low heat. Dredge the meat in 2 tablespoons of the flour. Add to the pot and brown on all sides, about 5 minutes. Add the stock and simmer until the meat is almost tender but not falling apart, about 30 minutes.

2

Meanwhile, add the ground beef or venison to a large skillet and cook, breaking up the meat with a wooden spoon, until cooked through, about 7 minutes. Spoon the fat from the pan and discard. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the chili powder, cumin, garlic, and salt, if desired, and cook 1 minute longer.  

3

When the meat has cooked for 30 minutes, add the cooked ground meat and vegetables. Add both kinds of beans, the diced tomatoes and their juices, and the chipotle peppers.

4

Gently simmer on low heat for 45 minutes to meld the flavors. Stir occasionally to make sure the chili doesn’t stick to the bottom of the pot.

5

Assemble the toppings

6

Place all of the toppings in individual bowls to serve. Ladle the chili into bowls or mugs and let everyone help themselves to the toppings.

Notes

I like to serve tortilla chips, frito chips or cornbread with the chili.

 

 

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