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chili

(1 rating)
jmas avatar
Blue Ribbon Recipe by
JM Avallone
@jmas
earth, VA

I needed to make a chili for the bread I made the other day and found all the needed ingredients in my cabinet so off I went. I do need to give a great thanks to one of the cooks here that gently reminded me not to use my slow cooker as I was using canned beans even 4 hrs would well over cook them to mush. So much love and thanks Meave aka Amy for your sage advice and saving my chili.

Blue Ribbon Recipe

This is a really great full-flavored chili. Without too much spice, the entire family is sure to love this recipe. We tried JM's trick and added about 1/4 cup of quick cooking oats to the chili. Thickened it up nicely and no one could even tell they were added!

— The Test Kitchen @kitchencrew
(1 rating)
yield serving(s)
prep time 30 Min
cook time 50 Min
method Stove Top

Ingredients For chili

  • 1 lg
    red bell pepper, diced
  • 1 lg
    green bell pepper, diced
  • 1
    onion, diced
  • 1 Tbsp
    cumin
  • 2 Tbsp
    chili powder
  • 1 tsp
    cayenne pepper
  • 1 can
    tomato paste (6 oz)
  • 2 qt
    beef stock
  • 1 lb
    ground pork
  • 2 lb
    ground beef 80/20
  • 2 can
    roasted tomatoes
  • 3 can
    beans, your preference
  • 4 clove
    garlic, minced
  • 1-2 tsp
    salt and pepper or to taste
  • 1-2 tsp
    veg oil, bacon grease or olive oil

How To Make chili

  • Browned meat in a pot.
    1
    Brown meats slightly and pour off some of the fat (do not overcook the meat). If you do not like pork then use 3 lbs of beef. Set meat to the side.
  • Peppers and onions sauteed.
    2
    Chop all the veggies. In a large Dutch oven or stockpot, saute in or oil for just a few minutes.
  • Browned beef, vegetables, and spices in a pot.
    3
    Add browned meat to the pot. Then, add the cumin, chili pepper, and cayenne. Brown for a few minutes more careful not to burn. Add the tomato paste brown for another few minutes; stir now and then as to not to burn. This step is a must. Add garlic (brown for just a minute or so burnt garlic is dreadful).
  • Tomatoes, beef stock, and beans added to the pot.
    4
    Add the tomatoes, beef stock, beans, salt, and pepper. Stir. Cook for 40 minutes with the lid half on. When done if this is not thick enough for your liking mine was not the next step will help with this. This calls for 16 oz of tomatoes but I had half a can more so I just added a little more spice. This ended up not being a very spicy chili. So always add to your taste.
  • 5
    I did some research of this thickness issue and found some great ways to deal with it. I used the oatmeal trick you can use instant or long cooking when using the longer cooking oat just cook the chili for a little longer mine came out great it seems this method is used for vegetarian chili. Awesome trick I also took my stick blender and gave it a few zaps to hide some of the beans (husband).
  • 6
    This is the site where I found all the tips for the different choices and directions on how to thicken your chili. I highly suggest you give it a look if you can't get to it let me know http://www.wikihow.com/Thicken-Chili
  • 7
    If you prefer to roast your own tomatoes, spread them on a sheet pan with sides. Drizzle a little olive oil over them roast at 450 deg for 20 minutes you can also roast your peppers if you like.
  • 8
    Lastly I want to toss out there one time I had found a can of those preseason chili beans, I did add this with my regular beans I did not change the quantity of spices it worked great.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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