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Hearty Chili

If you missed yesterday’s post for homemade chili and taco seasoning, you may want to check it out because today I am using it in my favorite chili recipe. I am a big chili fan, but I am very particular about my chili. I like it to be thick and hearty; none of that watery gruel will be seen in my kitchen. I also like it spicy, not nose running, tears in your eyes hot, just enough kick to awaken your senses.

I also like to load my chili with vegetables such as bell peppers, onion, jalapeno, corn and potatoes. Yes, you read that right, I always toss a large Idaho potato into my chili. I can’t recall what prompted me to place a potato in my chili, but I have been doing it for years and chili just isn’t the same without out it this random addition. That’s one of the great things about chili; you can totally personalize it by adding your own special twist.

One variation that I have been known to do is picking up bread bowls from Panera, or any bakery, and filling them with this chili. Add a sprinkling of shredded cheddar cheese and a dollop of sour cream and you have the perfect meal for a cool, crisp evening. Whether it’s for the big game or a quiet weekend at home, this chili is sure to satisfy even the biggest of appetites.


Hearty Chili

Ingredients:

1 ½ pounds lean ground beef
1 cup chopped sweet onion
1 cup chopped green pepper
1 clove garlic, minced
1 jalapeno, seeded and diced
2 tablespoons homemade chili seasoning (or one envelope chili seasoning)
2 (14.5 ounce) cans diced tomatoes (I use the ones that specify “for chili”)
2 (15 ounce) can kidney beans, undrained
1-2 teaspoons Sriracha or hot sauce of your choice
1 large Idaho potato, peeled and cubed
1 cup frozen corn

Garnish
-shredded cheese
-sour cream

Directions:

1. In a large Dutch oven, cook ground beef over medium-high heat until evenly browned. Drain excess grease.

2. Add onion, green pepper, garlic, and jalapeno and cook for 5 minutes, stirring often. Sprinkle meat mixture with homemade chili seasoning (or contents of chili seasoning envelope). Mix seasoning with the meat and vegetable mixture and cook for about 3 minutes, stirring constantly.

3. Add in diced tomatoes, kidney beans, hot sauce and potatoes, stirring to combine. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. Stir in corn the last 15 minutes of cooking.

4. Garnish chili with shredded cheese and sour cream.

All images and text ©

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john marzy

Thursday 26th of January 2017

I am in the process of making your chili recipe. The only liquid seems to come from the 2 cans of beans. Is that the only liquid needed?

Jamie

Friday 27th of January 2017

Hi, John! I use the liquid from the beans and canned tomatoes, but if you find the chili is too thick for your liking, feel free to add some water to thin it out. I hope you enjoy it!

Angela

Wednesday 30th of November 2011

This chili sounds awesome! I would love to make this... Would it be possible to do in a crock pot? Brown the meat and throw everything (except corn) into the crock pot, cook on low for 8 hours, then add the corn at the end, cooking an additional 30 mins? Would that work?

Paula

Monday 7th of February 2011

I think I could eat this all day long, because I love such delicious looking things :)

Barbara | VinoLuciStyle

Saturday 5th of February 2011

Potato might seem odd but I know how much I love a baked potato topped with chili so why not? I'm making chili I took to a Super Bowl 'throwdown' last year for the game tomorrow. Yes, it won but I'm not sure it was the chili as much as the topping, a lime crema. Just add a bit of fresh lime juice and some lime zest to your sour cream topping...so good! Perfect with the heat you've got in this fabulous recipe!

Sylvie @ Gourmande in the Kitchen

Saturday 5th of February 2011

Thanks for the tip about adding a potato. And I love the idea of serving soups in bread bowls, that way you get to eat the yummy soaked bread after.

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