Last fall, I got a hankering for chili. Now, I know there are a lot of debates about what makes for a good bowl of chili, however for me it always means: meat and BEANS. So if you're Texan, or a purist, this might not be the recipe for you. However, if you are the casual cook, or just like to savor yummy deliciousness in every bite...then this recipe will not disappoint!
Up to that point, I had only made homemade chili about a dozen times or so. Typically very basic versions including ground beef (or sometimes chicken or turkey) + chili seasoning + tomato sauce + kidney beans. This time, however, I was looking to create something I hadn't ever tasted before, and wasn’t even sure existed. You know -- a rich, thick & chunky chili that had a little heat (but not too spicy), that was savory with a little smokiness?! So I searched the internet far and wide and pulled from a few recipes I found that inspired me. The result: perfection in a bowl!
So if you're feeling like fall has fallen where you live, this is a perfect dish to warm your soul and welcome the change of season.
Ingredients
For the Spice Mix
1 Tbsp Chili Powder
¼ tsp Cayenne (to taste)
½ Tbsp Cumin
½ Tbsp Sweet Paprika
½ Tbsp Oregano
¼ tsp Ground Cinnamon
Dash of Ground Cloves
(You could also add some ground coriander…about ½ Tbsp)
Combine above spices together in a small bowl and set aside.
For the Chili
2-4 Tbsp Olive Oil
1 Medium to Large Onion, chopped (reserve ¼ finely chop for garnish)
1 Green Pepper, chopped
1 Small Red Pepper, chopped
1 Large Stock of Celery, finely chopped
1 Jalapeno Pepper, seeded & ribbed, finely chopped (for more heat, leave in the ribs & seeds)
2-3 Cloves Garlic, finely minced
1 – 1 ½ lbs of Ground Sirloin
½ - ¾ Bottle Amber or Dark Beer (I used Fat Tire…yum!)
1-2 Tbsp Sugar
Salt & Pepper (to taste)
2 Regular Cans of Diced Tomatoes
1 Large Can + 1 Regular Can of Dark Red Kidney Beans
1 Large Can of Crushed Tomatoes
1 Tbsp Worcestershire
Few dashes of Louisiana Hot Sauce (to taste)
For the Toppings
¼ Large Onion (reserved from above)
1 Cup Grated Sharp Cheddar Cheese
1 Avocado, cut into thin slices
½ Cup Sour Cream (I prefer Daisy)
1 Green Pepper, chopped
1 Small Red Pepper, chopped
1 Large Stock of Celery, finely chopped
1 Jalapeno Pepper, seeded & ribbed, finely chopped (for more heat, leave in the ribs & seeds)
2-3 Cloves Garlic, finely minced
1 – 1 ½ lbs of Ground Sirloin
½ - ¾ Bottle Amber or Dark Beer (I used Fat Tire…yum!)
1-2 Tbsp Sugar
Salt & Pepper (to taste)
2 Regular Cans of Diced Tomatoes
1 Large Can + 1 Regular Can of Dark Red Kidney Beans
1 Large Can of Crushed Tomatoes
1 Tbsp Worcestershire
Few dashes of Louisiana Hot Sauce (to taste)
For the Toppings
¼ Large Onion (reserved from above)
1 Cup Grated Sharp Cheddar Cheese
1 Avocado, cut into thin slices
½ Cup Sour Cream (I prefer Daisy)
Method
Step 1 – Prepare spice mixture, set aside.
Step 2 - In a large stock pot over medium heat, add half of the oil and allow it to head before adding the onion, cooking until slightly translucent. Next, add the green and red peppers along with celery, garlic and jalapeno. Stir regularly to prevent browning. Slow cook for a few minutes until all veggies are slightly softened. Set aside in a separate bowl.
Step 3 - Heat remaining oil in same stock pot and add beef, use a wooden paddle to crumble beef and cook until brown. Add ½ to ¾ of one bottle of beer (reserve the rest for sipping while you cook J). Stir until most of the liquid has evaporated then add in spice mixture. Add salt and pepper to taste. If the mixture tastes a bit bitter, add in sugar to balance the flavors.
Step 4 - Once flavors are close to where you want them, add back in the reserved veggies. Drain and add in diced tomatoes. Drain and rinse the beans and add them into the pot. Next, add in the crushed tomatoes stirring to combine all ingredients together. Check flavors and add any additional spices as needed. Then add ½ to 1 Tbsp of Worcestershire and a few dashes or more of hot sauce to taste.
Step 5 - Let simmer on low for ½ hr or longer. Then serve in a big bowl garnished with finely chopped onion, grated sharp cheddar cheese, a few thin slices of avocado and a dollop of Daisy sour cream. Mmmm Good!
(Serves 4-6 people, depending on their appetites (Leftovers are even more tasty the next day! This is also a freezer friendly recipe)
(Serves 4-6 people, depending on their appetites (Leftovers are even more tasty the next day! This is also a freezer friendly recipe)
Suggested Wine Pairings:
Several red varietals could go well -- a Cabernet Sauvignon, Malbec or perhaps a Zinfandel
If you only drink white -- try a full bodied Chardonnay. It's your best bet to stand up to the rich spicy flavors of the chili.
Just writing that made my tummy growl. It must be time for lunch…
