“If I Were A Food, I’d Be A Chili Because You Know… I’m HOT.” ~ Louis Tomlinson
Let’s Blog Over Chili…
Happy Friday Everyone!!! I have been having the best week and each day has been getting better and better. So many great things are happening this way, and I just can’t help but to be in the best spirits because of it. Not to mention that it’s snowing here in Houston, and I absolutely L O V E it!!! We have these huge floor to ceiling windows in my home, and I love looking outside seeing all snow, the Christmas lights, and hearing the holiday music blaring. And (I know never start a sentence with AND) did I mention that it’s S N O W I N G ? !
With the weather, the fireplace burning, and Home Alone blasting on my T.V., I figured nothing would be better than cozying up with a nice bowl of chili as well right???
I wasn’t even going to post this recipe as I feel I haven’t perfected it yet, but when I put it on my Instagram snaps, and Facebook, I received a lot of messages in either handing over a bowl or sharing the recipe, or having a cook off. My family and friends are so competitive. They know they can’t, and W O N ‘ T beat me… I think I’ll be quiet just in case my luck changes and I start taking some major L’s.
Moving on…so to be fair, I have never made chili. My mom and friends usually make the chili and I just eat it. A lot of it. My household insisted on me making a big pot. My friends Caroline and Alex got me this bottle of hot sauce that I needed to try in food since it just about killed me when i poured it on my spoon to taste it, so I decided why not? Why not make a big pot of chili so I can use this hot sauce on something T O D A Y ? From my reviews, and the fact that the pot is empty, and was just basically licked, I think I’ve just made the best chili ever!!! So much that I wasn’t able to take proper pictures of anything but chili’s… Gosh…
So this recipe has a balance of sugar, spice, and everything nice. Seriously…that should be enough to get you excited a little, right??
Here’s What You’ll Need:
4 Tbs of good olive oil
1 yellow onion, chopped
1 red bell pepper chopped
1 Anaheim chile pepper chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 1/2 pounds lean ground beef
1/4 cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
1/2 cup white wine 2 tablespoons chili powder
2 Tbs ground cumin
1 Tbs light brown sugar
1 Tbs of dark brown sugar
3 Tbs Mad Dog 357 Gold Edition
2 1/2 Tsp dried basil
1 1/2 Tsp smoked paprika
1 Tsp salt
1/2 Tsp dried oregano
1/2 Tsp ground black pepper
2 (16 ounce) cans Bush dark red kidney beans
Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Garnish with sour cream and cilantro. Do it. It gives it S O much flavour.
Please email me your photos and thoughts on this dish! Can’t wait to hear about it!!!