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 RecipeIngredients
- 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
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.
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.
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.
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.
Assemble the toppings
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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