Our love of chili is no secret to most, and you may have even seen this post here where we even teased you with the recipe. Well, after much trial and error, I’ve finally perfected things, and I’m ready to share. The best part about making chili is that if there’s an ingredient that you’re not a fan of, leave it out. Something you like that we don’t? Chuck it in! With chilly nights upon us (and the holly jolly season in the air), now’s the time for blanket bundling, sharing, and, of course, warm eats. Here goes.
Start with the biggest soup pot you’ve got. Ours is 8 quarts, but you could easily get by with a 6.5 quart. If it’s non-stick, all the better. Brown 2 pounds of ground beef, then drain. Add 1 medium diced white onion and 1 large, seeded and finely chopped fresh jalapeno pepper. Allow to simmer for 5 minutes or until onion is soft, then add the following:
1 28oz can diced tomatoes with juice
2 8oz cans tomato puree
1 16 oz can of yellow corn (drained)
1 12 oz can Pabst Blue Ribbon
1 16 oz can black beans (drained)
1 16 oz can kidney beans (drained)
1 tbsp minced garlic
2 tbsp chili powder
2 tsp sea salt
2 tsp black pepper
1 tsp basil
1 tsp creole spice (or cumin if you don’t have it)
1 tsp oregano
1 tsp caribbean jerk seasoning (or crushed red pepper)
1 tbsp mild hungarian paprika
Continue to simmer on medium for about 1/2 hour, cover, then simmer on low as long as you like, stirring occasionally. I tend to aim for 3+ hours of a low simmer, but start in the morning and cook until dinner time if you can.
As I mentioned before, add or subtract whatever you desire. My lovely wife has a strange food allergy to green peppers (mainly, she hates them), so we don’t use them. And while some people aren’t fans of corn in their chili, we are. Give it a try!
Serve with cheddar cheese, sour cream, green onions and tortilla chips. Give it a shot and let us know what you think, and if there’s anything else you’d like to suggest, we’re open to suggestions!