So, you think you can handle my chili?!? It has a spicy kick to it, I must warn you! But if you think you can handle it, be my guest and give it a try!
My love for chili really started when my (now) ex-husband (who is a culinary school graduate) used to make it for us. Oh man was it good! And he made is spicy! This is when I discovered I love my chili hot! Well, once we got divorced, I found myself craving that yummy chili...but it was all up to me to make it now! I have made chili several times, several ways. I sort of surprised myself that I was able to make it taste so good, even on the first try! Then, I was able to tweak and perfect it each time after that. Now, I think I make the perfect chili! Granted, this is made precisely to my own liking, so my idea of perfection might not be the same as your own. The nice thing about chili is that it is easy to tweak it to your own taste. Add less spices and peppers if you prefer it less spicy. Add more meat or more beans if you like it that way.
Now that it is the chilly time of year, it's time for chili! (haha, no pun intended) So let's get started with this recipe I have been bragging about so much! ;) By the way, when I make chili, I MAKE CHILI. Like a lot of it. My family will eat it for a few days and I freeze a bunch of it. So, this recipe makes one huge pot full, probably like 20-30 servings, I kid you not lol. So, if you want to make less, just cut this recipe in half.
- 2 pounds lean ground beef
- 3 large cans kidney beans (I use 2 cans light, 1 can dark kidney beans)
- 2 green peppers
- 6 habanero peppers
- 3 jalapeno peppers
- 1 large onion
- 2 medium cans tomato sauce (can substitute one can with diced or crushed tomatoes if you prefer)
- 1 medium can tomato puree
- 1 small can tomato paste
- 2 tablespoons garlic powder
- 6 tablespoons chili powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- Wash and cut all vegetables, set aside
- In a large pan on med/high heat, cook 2 pounds ground beef until fully brown
- In a very large pot, put in 3 cans of kidney beans (undrained) on medium heat
- Add in the tomato puree and paste, and stir
- Add in all the vegetables and stir
- Stir in the chili powder, baking powder and salt
- Add in all the beef and stir
- Allow to simmer on low heat, occasionally stirring, for one hour.
* Removing seeds from habanero and jalapeno peppers will reduce some of the spiciness. The capsaicin in the seeds is where most of the heat comes from.
* Many people don't like onion in their chili, if you don't, simple illuminate that from recipe.
* Shredded cheese and/or sour cream can be added on top of each bowl before being served.
Do you have a special chili recipe you'd like to share? Do you think mine sounds good? Do you dare to try it?
Join the discussion in the comment section below!