A perfectly flexible recipe – but I’m posting what we seem to enjoy the best…this is fantastic chili! For the record, Kyla makes her own chili powder, I was one lucky recipient – along with her version of her recipe – and it’s a BIG recipe. Here’s mine, and thanks again Kyla!
2 lbs. lean ground beef (or pork, or sausage, or a combo)
2 onions, finely chopped AND 4 to 6 cloves of garlic, finely minced
2 large red peppers, diced
1 can (796 mL/28 oz) EACH diced tomatoes AND crushed tomatoes (we love fire roasted) + a bit of water to rinse the cans and add to the chili
50 to 60 g good dark chocolate – at least 70%
3 T. brown sugar AND 2 T. vinegar
2 t. salt AND 1 t. Worcestershire sauce
2 T. Kyla’s chili powder (or your personal favorite – we love Silk Road’s Chili Powder)
2 cans (540 mL/19 oz) beans, rinsed and drained (I think a combo is more interesting – I use red kidney, navy or black beans, occasionally even chick peas)
1 can (341 mL/12 oz) kernel corn, drained
In a big pot, heat up a bit of oil and cook the beef, onions and garlic, stirring regularly to break it up until the meat is no longer pink. Add in the peppers and cook for a couple of extra minutes before adding in all of the tomatoes and bringing it all back to a simmer. Add in the chocolate, brown sugar, vinegar, salt, Worcestershire sauce, and chili powder, give it a good stir and allow it all to cook together for a few minutes. Add in the beans and corn and and let it all cook at low heat for an hour or so – or until it reaches your preferred thickness – and then serve it up with your favorite toppings (green onion, sour cream, grated cheddar, hot sauce) and some fresh bread. This also freezes brilliantly – enjoy!
- Category: Beans, Ground Beef, Freezes Well