How to make the world’s best chili

Yeah, ok, “world’s best” is subjective and please, I’ve already heard from all the “no meat”, “no beans” arguments…hell, I’m married to a Texan…what’s that tell you? But the truth is, out of all the chili recipes I’ve used for clients over the years, this is by far the most flavorful.

Makes 10 cups, 8 servings

1T olive oil
1 medium onion, diced
1 red bell pepper, diced
2 carrots, diced
2t cumin  images
1 pound extra lean, best quality, ground beef
1, 28oz can crushed tomatoes, fire/oven roasted if you can find them
2C water
1 chipotle chile in adobo sauce, seeded, minced
2t adobo sauce from can of chipotles
1/2t oregano, dried
salt and pepper to taste
1, 15oz can black beans, rinsed, drained
1, 15oz can kidney beans, rinsed, drained
1, 15oz can pinto beans, rinsed, drained

Heat the oil in a good size pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring now and then, until the veg are soft, about 10 minutes. Add the cumin, cook another minute, stirring. Add the meat, raise the temp and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for about 30 minutes. Stir in the beans and cook, again partially covered, 20 more minutes. Season to taste.

Cold beer, warm cornbread, side salad…dinner is served.

Notes: the heat in this recipe is all in the chipotle chili. I don’t have much taste for seriously hot food. However, I used a good-sized chili and it worked well for me. Also, try to leave some of the ground beef in larger chunks…makes for a most satisfying mouth feel. Lastly, feel free to shred some cheddar over the top.

Calories: 295, Satfat: 2.5, Carbs: 35, Fiber: 10.

Recipe: Ellie Krieger

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2013.

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