Saturday, October 31, 2015

You Think You Can Handle MY Chili?!?


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.




 
Ingredients:
  • 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
 
 
Instructions:
  1. Wash and cut all vegetables, set aside
  2. In a large pan on med/high heat, cook 2 pounds ground beef until fully brown
  3. In a very large pot, put in 3 cans of kidney beans (undrained) on medium heat
  4. Add in the tomato puree and paste, and stir
  5. Add in all the vegetables and stir
  6. Stir in the chili powder, baking powder and salt
  7. Add in all the beef and stir
  8. Allow to simmer on low heat, occasionally stirring, for one hour.

 
Side Notes:
* 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!

24 comments:

  1. This looks yummy! I think my husband would love it. I'll give it a try.

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  2. This looks yummy! I think my husband would love it. I'll give it a try.

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  3. Looks delicious! I'll be omitting the onions but everything sounds great. I bet I could double this and use it as a great meal-prep dish!

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    1. Yeah that is the great thing about chili, it's so easy to change it to fit your personal taste. I have made it without onion before too, it was just as good!

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  4. I love chili so much - it gives me good feelings of my childhood!

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    1. I love it too! Thanks for stopping by, Taylor!

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  5. Chili is so perfect for fall! Yum!

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    1. Yes, it is! Def my favorite fall dish! Thanks for stopping by, Terumi!

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  6. Now that is some spicy chili! My husband would probably love it, but it might be too hot for me!

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    1. My son doesn't like spicy things either, so in the past, I have made a separate smaller pot just for him, reducing the peppers and spices in that portion. If you do make it for your hubby, I hope he likes it!

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  7. Wow! That does sound like a spicy chili! We tend to eat a milder chili, but it is definitely getting to be the prime chili weather.

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    Replies
    1. Yes, it is! Sounds like you'll have to make some soon too :)

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  8. I, unfortunately, can't handle spicy because of my acid reflux, but my husband would love this! I'll pin it and make it for him....when I'm feeling nice :)

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    Replies
    1. oh yeah, def not good if you have acid reflux, sorry!

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  9. I want to eat the pan of chilis in that picture! I love spice, need to try this!!

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    1. If you try it, please let ne know if you loved it! Thanks for stopping by!

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  10. Ps. I love your header. Sorry if it's been up for a while, but it looks really great!

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    1. I just changed it the other day! lol, very observant! ;)

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  11. I can already say I would not be able to handle the kick in this chili, but it looks amazing! I was just thinking about making some for this weekend because the temps will be in the 50s and it is supposed to rain. Bookmarking this :)
    -Linh

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    1. It's easy to tweak to your own taste, so just omit some of the chili powder and peppers :) Thanks for stopping by, Linh!

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  12. LoL. Are you trying to feed an army! Ha ha, but anyway, I love chili, too. Your version looks so good but I never thought of adding baking powder!

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  13. Love finding new chili recipes! Looks perfect for those cold winter days. Thanks for sharing!

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  14. Love chilli will have to try this!

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