What could be more satisfying on a cool autumn evening than a bowl of hot and spicy chili?
For this month’s Newport Food Pantry recipe, we will reinvent this classic – and still provide you ways to make it all yours!
With a bow to the great state of Texas, where the dish originated – likely with inspiration from Mexican cuisine – this recipe is simple, nutritious, and delicious. And don’t forget to pair it with corn chips or corn bread!
Ingredients: (For 6 adult-sized servings)
- 4 tbs of oil
- 1 pound of ground beef (You can also use ground turkey, ground or cubed pork, or cubed chicken.)
- 1 onion, chopped (A yellow onion is fine – but a red onion works well, too!)
- 2 red, yellow, or green peppers, diced (Mix it up! You can also be brave and use hot peppers – jalapeño or poblano work well.)
- 15 ounce can of tomato sauce or crushed tomatoes
- 15 ounce can or 1 cup of prepared from dried kidney beans
- 15 ounce can or 1 cup of prepared from dried black beans (this can be omitted)
- 15 ounce can of stewed tomatoes
- 1 1/2 cups of water
- 1 tsp chili powder (Use more if you like it spicy!)
- 1 tsp cumin
- 2 tbs oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbs cocoa powder (This is the magic ingredient! If you don’t have it, it’s okay to skip it.)
Directions:
- Sauté the ground beef or other meat you have selected over medium heat in a deep pot. If you are using a lean cut or poultry, you will need a little oil so it doesn’t stick or burn. Hint: If you want tons of flavor, use both beef and pork (half pound of each). Drain any fat (if you want – I don’t!) and set aside in another bowl.
- Using the same pan or pot, sauté your onion and peppers on medium heat in 1-2 tbs of oil until they are tender and a bit caramelized. (About 5 minutes.) Hint: For more intense flavor roast your onions and peppers! Toss the diced onions and peppers in the 1-2 tbs of oil and roast in a 400 degree oven for 15 minutes.
- Return the meat or poultry to the pot with the cooked onions and peppers. Add the remaining ingredients. You can also add corn, other beans – even roasted carrots, kale – be creative.
- Bring to a boil, reduce the heat to low, and let simmer 20-30 minutes (stirring occasionally). You can taste it (be careful – it’s temperature HOT) to see if it’s spicy enough for you. If not, add more spice.
- Serve with shredded cheddar cheese, taco chips, corn bread, guacamole, sour cream…Have fun with it!
Enjoy!
