Delicious Chili!

ChileI love a bowl of warm spicy chile.  I found this gem of a recipe on Pinterest and it is a keeper.  I have already made it multiple times this winter.

The recipe freezes well and makes  a yummy baked potato topping.

In a large skillet

Cook 2 pounds of ground beef, turkey or venison over medium-high heat until the meat is cooked through

Transfer the meat to a bowl. Drain the excess grease from the skillet, but do not clean it.

Add:

4 tablespoons of extra-virgin olive oil to the skillet and heat over medium-high heat.

Add:

1 yellow or white onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1/4 cup flat-leaf parsley, finely chopped

2 jalapeño peppers, finely chopped (these are optional- they add a lot of flavor so I highly recommend them)

Cook:

 Stirring occasionally, until the onions and garlic are fragrant, and the onions and peppers are soft, about 5 minutes.

 Remove the skillet from the heat and add:

3 tablespoons chili powder

2 teaspoons cumin

1 teaspoon sugar

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

 Stir it all together

There are two ways you can finish up.  You can use a crockpot or the stove.  I have used both methods and both are delicious.   Either throw the entire contents of the skillet into a slow cooker or keep them where they are.  Either way,

 Add:

Cooked ground beef/venison/turkey

46-oz. container tomato juice

28-oz. can diced tomatoes

15-oz. can tomato sauce

16-oz. can kidney beans, drained and rinsed

16-oz. can pinto beans, drained and rinsed

Mix everything together.

If you are using a slow cooker, cook on Low setting for 7 to 8 hours; stir occasionally.

If you are using the stovetop, bring the chili to a boil over medium-high heat. Reduce to medium-low and simmer for 1 to 2 hours, depending on how much time you have.

Serve warm with a bit of shredded cheddar cheese, a dollup of sour cream, and some fritos.

Original Recipe

 

   

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