I have tweeked a recipe found in The Good Housekeeping Illustrated Cookbook* to suit our chili preferences.
The ingredients you will need are
-2 TBS olive oil (not pictured)
-2lbs lean ground beef (we like to use 90/10)
-1 large onion chopped
- a variety of green peppers chopped (here you can add as much or as little as you like. We like about 2 cups of peppers added and I chose poblano, Anaheim, and Serrano for my green peppers)
- 2 large garlic cloves
- a teaspoon or so of Crushed red pepper flakes (also to taste)
-(2) 16oz cans of tomatoes (diced, crushed, or whole cut up)
-1/2 cup chili powder
-1tsp of salt
-a few dashes cayenne powder (depending on if the peppers aren't hot enough for you)
- a few shakes of garlic powder
-(2) 16oz cans of pinto beans
- My Secret Ingredient (not pictured, read below)
Rough chop your peppers and onion while your oil is heating on medium high heat in a 5 quart Dutch oven or soup pot.
Sauté the 2 together about 10 minutes until tender and just barely turning translucent.*Here is the original recipe from The Good Housekeeping Illustrated Cookbook
At this stage you will add your tomatoes with their liquid and all your spices. Stir to combine, turn the heat to medium low and simmer for 1 hour, sitting occasionally.
After 1 hour add your pinto beans with their liquid and allow to heat through 15-20 minutes. This is where the secret ingredient comes in. Take 1-2 pickled jalapeños (depending on how much heat you want) dice and add them with a tablespoon of the juice. This touch adds great flavor and really ties the dish together. During this last cooking stage throw together a quick batch of cornbread muffins (we like Martha White cornbread mix, and just follow the directions on the pouch). Once your muffins are ready the chili is good to go. Top each bowl with shredded cheddar cheese.
Hope you enjoyed this recipe, have a fun safe weekend, if you make anything exciting comment below. I like to hear what everyone else likes to cook/bake for these kind of events.
Thanks for reading!
Til next time,