A Hearty Chili
It’s an exciting time of year – GAME DAY is here. It’s cold outside and the fireplaces are hot! On a cold wintery day, there is nothing better than preparing a nice hearty and spicy chili for you and your guests. This beef chili recipe is basically a beef stew that contains chipotle peppers in adobo sauce and chili powder. Beef chili recipes usually contain peppers, garlic, tomatoes and beans. The key to this chili is to let it simmer on the stove for 1-2 hours in order to develop all the flavors.
There are many ways to create a chili. In various regions across the United States, people add their own local ingredients to create this hearty meal. Many people choose to swap out ground turkey for beef for a healthier option. For vegetarians, you can use tofu, quinoa, vegetables or potatoes in place of the meat.
Across the United States you can find local Chili parlors, where they serve up variations of chili that are reflective of their local ingredients and culinary influences. The diverse immigrant populations in the United States have also contributed to some interesting regional interpretations. In Cincinnati, the Greek and Macedonian immigrants used this kind of American style beef chili recipe over their traditional spaghetti and meat sauce and then topped it with melted cheese to create a unique and delicious ethnic twist on a classic American staple.
The Best Way to Enjoy
In my opinion, the best way to enjoy this chili is to scoop it up with tortilla chips. It doesn’t matter if you use tortilla chips or blue corn chips as long as it makes it to your mouth, it is good. As an added bonus you can add sour cream, shredded cheddar or Mexican blend cheese on the table and everyone can add to taste.
Enjoy the Big Game!
Fiery Big Game Beef Chili
- 2 lb Ground Beef 80/20 Preferred
- 2 tbsp Olive Oil
- 1 whole Spanish Onion Small Dice
- 1 whole Red Pepper Small Diced
- 3 whole Jalapeño Small Diced De-Seeded
- 2 tbsp Butter
- 2 tbsp Chili Powder
- 2 tbsp Cumin
- 2 tsp Chipotle Peppers in Adobo Sauce
- 1 tbsp Onion Powder
- 1 tbsp Garlic Minced
- 1 To Taste Salt and Pepper
- 20 ounces Beef Stock If you do not have beef stock, you can add chicken stock.
- 30 ounce MyPrepTable's Basic Tomato Sauce Or feel free to use whole peeled diced tomato in can.
- 30 ounces Black Beans Washed and Rinsed Well
- 30 ounces Kidney Beans Washed and Rinsed Well
- ½ bunch Cilantro Chiffonade
- 1 tbsp Sour Cream
- ⅓ cup Shredded Cheddar
- Heat your skillet well and prepare your ingredients.
- Add your olive oil to a hot skillet and begin searing the ground beef.
- Once the beef is seared and browned, add your butter and continue to cook for 2 minutes.
- Begin cooking your peppers, onions, beans and jalapeños in the skillet until your ingredient's begin to soften.
- Continue to cooked vegetables, mixing until translucent.
- Once they are all mixed add all of your seasonings and mix well.
- Add your chicken stock to deglaze the pan. Using your wooden spoon, scrape the bottom of the pan to get all the flavors into the chili.
- Then add the tomato sauce and cook at a simmer for 1-2 hours.
- When your chili is done, place into a bowl and garnish with sharp shredded cheddar, scallions and a dollop of sour cream.