It's chilly outside, so we're having chili inside! When it is freeze-your-cheeks cold outside, a big hearty bowl of beef chili does such a great job of warming you up and filling you up.
This stupid-delicious chili is full of the classic ingredients - lean ground beef, beans, tomatoes and onions...and it's kicked it up with tons of tasty chili spices and fresh jalapeño. This recipe came from our good friend Collin, and we have made it time and time again because it's JUST SO YUMMY! Collin is a fantastic chili-maker, but he is very much like my mom in that he does a sprinkle of this, and a pinch of that...there wasn't really anything concrete. So I had to creep over his shoulder and eventually sit him down with a pen to actually get this recipe. Mwa ha haaa!
We had friends coming to visit this past weekend, and we were cleaning like crazy getting ready for their arrival. Did I mention we had part of our hardwood floors sanded down and stained earlier last week so there was dust EVERYWHERE? No? Well, yep...we did. Dust EVERYWHERE. Like, even on vertical surfaces. I was dusting doors and walls and just...ugh. So anyway, amidst all of this cleaning we needed a low-maintenance dinner that could handle some time on the stove. And chili was perfect!
Ingredient round up:
Brown the meat in a large pot, I used Big Blue - our 6 qt enameled dutch oven...I love that thing. Add the spices and cook for a few more minutes to let the spices really get into the meat.
If you want it to be less spicy, you can remove the seeds & membranes from the jalapeños, but we love the spiciness so we keep them in!
Add everything else to the pot and stir it all up!
Bring the chili to a boil, then reduce the heat and simmer with the lid partially off, for as long as you can stand it! We usually aim for at least an hour, but it can definitely go longer if you have the time.
Top it with some shredded cheddar and sour cream if you'd like! And I do like! I also highly recommend making the Bacon Cheddar Jalapeño Corn Muffins to go along with it - they taste SO good together!
Easy, delicious and hearty...yummy noises await you!
Hearty and spicy chili with beef and beans.
- 1 lb lean ground beef (90 or 93%)
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp salt
- 1 tsp pepper
- 2 fresh jalapeños, finely diced
- 3-4 cloves garlic, pressed or minced
- 1 large onion, chopped
- 1 28 oz can diced tomatoes (with juices)
- 1 28 oz can crushed tomatoes
- 2 Tbsp tomato paste
- 2 15 oz cans beans (any kind you like), rinsed and drained
- 8 oz Pabst Blue Ribbon (or gluten-free beer or broth)
- Shredded cheddar cheese and sour cream, for serving (optional)
In a large pot (6 qt or larger), cook the meat over medium high heat until no longer pink. Add the spices and cook for a few more minutes.
Add the remaining ingredients and bring to a boil. Reduce the heat and cover with the lid partially off. Simmer for at least an hour, longer is even better!
Serve topped with shredded cheddar and sour cream (optional).
Skip the cheese and sour cream to keep it dairy-free. Use gluten-free beer or broth to keep it gluten-free.
Adapted from our friend Collin!