Bundle Up With A Bowl Of Chili

Not to toot my own horn, but I always get rave reviews whenever I whip up a pot of chili. I used to add a can of black beans to my beef chili, but that all changed about five or so years ago. Here’s what happened: I was watching a food program and someone said something along the lines of “real chili doesn’t have beans.” For some reason I took that sentence to heart, and my beef chili has been beanless ever since. To bulk up my pot of tasty goodness though, I did start adding red bell pepper which I do believe has made my recipe even better. My signature beef chili is not only delicious but a breeze to make and the perfect cold weather meal.

INGREDIENTS

• Your Favorite Cooking Oil [ A few drizzles ]
• Ground Beef Preferably Grass Fed [ 1 pound ]
• Large Yellow Onion [ 1/2 Diced ]
• Large Red Bell Pepper [ 1 Diced ]
• Fresh Tomatoes [ 2 Cups Diced ] // or Canned Tomatoes [ 1 Can ]
• Tomato Paste [ 2 Tablespoons ]
• Chicken Stock [ 1 Box / 32 Ounces / 4 Cups ]
• Cumin [ 1 Tablespoon ] 
• Paprika [ 1 Tablespoon ]
• Garlic Powder [ 1 Teaspoon ]
• Black Pepper [ 1/2 Teaspoon ]
• Salt [ 1 Teaspoon To Start ] — Adjust Based on Personal Taste
• Cayenne / Chili Powder / or Chipotle Powder [ 1/2 Teaspoon To Start ] — Adjust Based on Personal Taste 
• Chives / Red Onion / or White Onion [ As many as you’d like ] — Garnish
• Cheddar / Monterey Jack / Cotija / or Pepperjack [ However much you enjoy ] — Garnish
• Sour Cream / Greek Yogurt / or Crème Fraîche [ As much as you want ] — Garnish

TOOLS

• Cutting Board
• Sharp Knife
• Large Pot & Lid
• Large Cooking Spoon
• Measuring Spoons

EXTRAS

Enjoy this chili with some cornbread, your favorite crackers, a toasty piece of sourdough, or a hunk of fresh baguette. I also suggest sipping on a cold beer or a nice glass of red wine while enjoying this meal.

YIELD

4 Tasty Bowls

Step One

Have Fun!

Step Two

Drizzle your favorite cooking oil into a large pot, and sauté your diced onions over a medium high heat.

Step Three

Once your onions are translucent add in the cumin, paprika, garlic powder, and your preferred ground red pepper. Toast the spices for a few seconds by mixing them with the onions and oil.

Step Four

Add in the ground beef, and give it a good stir to properly incorporate the meat with the spiced up onions. Season the beef with salt and black pepper before thoroughly browning the meat.

Step Five

Once your beef has browned, deglaze with a splash of chicken stock or water. Scrape up all of the stuck on brown bits from the bottom of the pan before adding in the tomato paste. Stir to mix.

Step Six

Throw your tomatoes and diced red bell pepper into the pot. Give it a good stir, and let the veggies cook down for 3-5 minutes over the same medium high heat.

Step Seven

Pour in the box of chicken stock next. Stir to incorporate everything together, and then raise the heat to high in order to bring the liquid up to a boil.

Step Eight

Once the stock reaches a boil, give a it another good stir before lowering the heat to a simmer. Put the lid on your pot, and let your chili cook down for a full 30 minutes.

Step Nine

Check on your chili after allowing it to gently simmer for half an hour. The liquid should have reduced in volume. Give it a good stir, and taste a spoonful. It will more than likely need some salt so add a sprinkle or two. I prefer my chili on the thicker side and usually have it reduce for an additional 10-15 minutes until there’s just about half an inch of liquid sitting above the meat. If you like your chili on the soupier side, then stop cooking it whenever you deem fit. Once you are content with the consistency, turn off the stove. Taste another spoonful and add some more salt if necessary. If the spice needs to be kicked up a notch add some more ground red pepper a sprinkle at a time until it’s perfect!

Step Ten

Lastly – ladle your chili into a bowl. Garnish with some cheese, onions, sour cream & enjoy!