Hot But Not That Hot Chili

No, not authentic this one has beans

Lunch
Dinner

My Thoughts

This is my basic chili. The Picky Eater thinks it's too hot, it really isn't. The only heat it gets is from the chipotle and ancho chili powder. I didn't even add cayenne or the last Carolina Reaper of the summer to it - now that would have been hot! This is a basic chili, really nothing crazy going on here. It looks like it takes a long time, but really that's just letting whole thing simmer away on the stove. There's only about 30 minutes of involved cooking. It's a great way to warm up on a cool fall day, or really anytime (and the leftovers make great chili dogs).

The How To Do It

  1. Saute the ground beef seasoning with 1/2 a teaspoon of cumin, salt, and pepper.
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
  3. Add the diced onions and saute for 2-3 minutes or until they start to soften and become somewhat translucent.
  4. Next add the garlic and saute for another 1-2 minutes or until it starts to soften (don't let it start to brown or it may become bitter).
  5. Reduce the heat to medium and add the beer, letting it reduce by half.
  6. Next add the tomatoes. I used fire roasted crushed canned tomatoes, but you can use any style you want. If you use whole tomatoes you'll want to dice them before adding them in.
  7. Let this cook for 5-10 minutes. At this point I usually use an immersion blender to blend up the vegetables some. I don't like an extremely chunky chili so this works for me. You can definitely skip this step.
  8. Add the beans and let everything simmer for 5-10 minutes.
  9. Now add half the cilantro leaves, the ancho and chipotle chili powder, rest of the cumin, granulated onion, granulated garlic, coriander (which is actually the ground up seeds of the cilantro plan, just FYI), ground mustard, smoked paprika, smoked turmeric, salt, and pepper.
  10. Let the mixture cook for another 5-10 minutes and then add the ground beef.
  11. Reduce the heat and let the chili cook covered for 45 minutes to an hour. You will want to stir it every so often to make sure it is not sticking.
  12. Ladle the chili out into bowls and sprinkle with the remaining cilantro. You can also add any other toppings you like, but there's something about the cilantro that brightens the whole thing up, so I always use it.

Ingredients

Hot But Not That Hot Chili
1 lbs
ground beef
1 onion
white onion
6 cloves
garlic
½ bottle
beer
28 ozs
crushed fire-roasted tomatoes
15 ozs
black beans
15 ozs
pinto beans
¼ cup
cilantro
1 tbsp
ancho chili powder
1 tbsp
chipolte chili powder
2 tbsp
ground cumin
1 tbsp
granulated garlic
1 tbsp
onion powder
1 tsp
corriander
1 tsp
ground mustard
1 tsp
smoked paprika
1 tsp
smoked tumeric
1 tsp
black pepper
1 tbsp
kosher salt
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