Best Homemade Chili

A homemade pot of chili is a great excuse to have some habanero peppers in your fridge. They have a bright, citrussy flavor and provide a delicious kick of spice to your chili. I also loaded my recipe with beef and black beans, which I love for their nutritional power and ability to stretch a meal. What brings this chili recipe home for me is simmering it for a couple hours. This lets the vegetables to break down and become part of the sauce. It also lets the ground beef break down a little and become almost meltingly tender.


2 lbs ground beef 4 Tbsp chili powder

2 onions, finely chopped 1 Tbsp oregano

2 ghost peppers 1 Tbsp cumin

1 red bell pepper 1/4 cup corn flour

4 beefsteak tomatoes 1.5 cups beef stock

1/4 tsp habanero chili powder 3 cups black beans

3 cloves garlic


Working in batches, cook beef on medium high until browned. Remove from pan. Lower heat to medium, add onions, and cook until golden browned. Add ghost pepper, tomatoes, and bell pepper and cook, stirring until vegetables have softened.


Add seasonings and cook, stirring until thoroughly combined. Cook, stirring another 10 minutes to let the vegetables break down a little more.


Add corn flour, stirring to incorporate. Add beef and broth, stirring to combine well. Raise the heat, bring to a boil. Reduce heat, cover, and simmer 2-3 hours or until the vegetables break down into the sauce. Add the beans and cook until heated through.


*If you have leftovers, this recipe freezes beautifully and reheats easily for an evening when you don't feel like cooking.


**Sometimes I like to add a dinner roll or a couple pieces of toast to soak up the liquids as I eat. This also helps me squeeze a few extra servings out of my chili.

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