This spicy chili is made with ground beef, beans, and tomatoes, along with chile peppers and seasonings. The recipe makes a big batch of chili, enough for at least 8 people. It's a stovetop recipe, but you can transfer it to the slow cooker to keep warm for serving. It's great for a tailgating crowd!
Jalapeno peppers add a kick to this chili but feel free to use any hot chile pepper you like or have on hand. Serranos, poblano, even a bit of finely minced habanero can be added.
This chili is fantastic with cornbread, but you might prefer biscuits, crusty bread, or crackers.
- 2 medium onions (chopped)
- 2 tablespoons vegetable oil
- 2 cloves garlic (finely chopped)
- 1/2 to 1 hot chile pepper (jalapeno, serrano, or habanero, seeded and finely minced)
- 1 teaspoon ground cumin
- 5 tablespoons pure mild chile powder (such as New Mexican chile powder)
- 3 pounds ground beef (coarse grind, if possible)
- 1 teaspoon dried Mexican oregano (or Italian leaf oregano)
- 1/2 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes (with juice, or chili style tomatoes)
- 2 cups beef broth
- 1/2 teaspoon ground cayenne
- 2 (15-ounce) cans pinto beans (drained and rinsed)
- Optional garnish: shredded Cheddar or Monterey Jack cheese, sour cream, sliced green onions, and canned nacho-sliced jalapeno peppers
- In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat.
- Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5 minutes longer.
- Add the garlic, minced chile peppers, and ground cumin. Cook, stirring frequently, for about 2 minutes.
- Add the chili powder and cook, stirring constantly, for 2 more minutes.
- Add the ground beef, oregano, and salt. Cook, stirring frequently, until the ground beef is no longer pink, about 8 to 10 minutes.
- Add the crushed tomatoes, beef broth, cayenne pepper, and bay leaf.
- Bring to a boil, reduce the heat to medium-low, and simmer with the cover slightly ajar, for about 1 1/2 hours.
- Add the pinto beans, crushing some of them against the side of the pot to help thicken the chili. Season with additional salt and cayenne to taste.
- Simmer, uncovered, for 10 to 15 minutes longer.
Good or better when reheated and freezes well for up to 3 months. Top each serving with shredded cheese, a teaspoon of sour cream, and pickled jalapeno pepper rings or sliced green onions, if desired.
Serve with hot baked cornbread.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||8 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||22 g|