This year is all about little changes for me and my family. We are all trying to eat healthier and one way we are doing is by getting as much fresh food as we...
The Most Amazing Chili Recipe
I am a chili lover. I love all kinds of chili. The more beans and meat the better. I love to make my own chili as well.
However, one of the things that I don't like about chili is the heartburn. And boy do I get heartburn but believe me, this chili is worth it!!!
THE BEST CHILI RECIPE EVER
- 2 teaspoons Extra Virgin Olive oil
- 2 Vidalia onions, medium size, chopped
- 5 cloves garlic, minced
- 1/4 cup carrots, chopped fine
- 1/2 cup celery, chopped fine
- 1/2 lb beef tenderloin, cubed
- 1 lb ground beef (not lean, you want a little grease)
- 1/2 lb ground pork
- 3 1/2 tablespoons Heinz chili sauce
- 2 (6 ounce) cans Hunt's tomato paste
- 5 cups of chopped Plum tomatoes (my favorite next to Beefsteak)
- 1 small can Guinness stout or dark stout beer
- 1/2 cup strong espresso
- 4 cups Swanson beef broth
- 3 cans kidney beans (15 ounces, drained)
- 4 chili peppers, chopped
- 1/2 cup brown sugar
- 1 teaspoon coriander
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 1 tablespoon cumin
- 3-5 drops liquid smoke (depends on how much you like the smoky flavor)
- Pink Himalayan sea salt (add for taste)
- Freshly ground black pepper (add for taste)
1. Heat the olive oil in a large stock pot and then sweat the celery, carrots, garlic and onions in the oil.
2. Brown the three meats along with the Heinz chili sauce and cook carefully making certain to move or stir constantly so you don't over brown. Over browning will create dry pieces in your chili so I usually undercook slightly because the meat will automatically cook up as you cook the chili.
3. Combine beer, espresso and beef broth. Simmer for a few minutes then add tomatoes and tomato paste.
4. Add spices, sugar and liquid smoke. Simmer for a few minutes then stir in 1-2 cans of kidney beans plus add your peppers.
COOKING TIP: DO NOT be afraid to taste as you go along. I taste frequently to adjust spice levels and to add things to enhance the flavor.
5. Reduce heat and simmer for 90 minutes.
6. Add remaining can of kidney beans and simmer for another 25-35 minutes. You can also skip this last can if you prefer less beans but still simmer. I usually separate into two crockpots (to finish the simmering and serve out of) at this point because my husband likes a lot less beans than I do in my chili. I also prefer mine a little hotter so I add two more chili peppers and a half teaspoon of cayenne pepper at this point for some extra heat.
7. I make a garnish bar with: sour cream, diced onions, cheese, chopped cilantro and parsley mix. Let guests top with toppings of their choice.
8. Serve with garlic bread or crusty French bread or pair with this fabulous Rio Grande Cornbread from Guy Fieri.