I never share my dads chili recipe.
His really was the best; especially on a snowy winter day. He would have a loaf of bread freshly made and a big pot of chili on the stove.
He would always top his chili with cheese!
I've made this chilli with beef, beef & pork, turkey and even bear. You could substitute veggie ground round or TVP; I haven't but you surely could!
- Chef Amanda from Hey Darlin'
1 large can Kidney Beans
1 large can Pinto Beans
2 teaspoons ground cinnamon
4 tbsp sweet chilli powder
2 tbsp ground cumin
1 tbsp cocoa powder
3 cups Beef broth
2 medium onions medium dice
1 jalapeño pepper minced seeds removed
2 green bell peppers medium diced seeds removed
3 tablespoons vegetable oil
4 garlic cloves minced
12 ounces stewed tomatoes chopped
3 tbsp tomato paste
1 tbsp instant coffee
2 tbsp brown sugar
1 tbsp molasses
3 pounds regular ground beef
If you have a cast iron pot use that otherwise a heavy bottom, 5 quart, stock pot will do.
Dad always used bacon fat to sautee. You could use olive oil or canola oil.
Sautee the peppers and onions garlic over medium-high heat just until they start to get some color.
Remove them from the pot.
Add the beef to the pot. You won't need any additional fat
*Resist the urge to constantly stir the meat. Don't touch the meat. Let it sear. You want the color.
Occasionally turn it over and break it up. When the meat is 3/4 cooked add the spices, now you may stir the meat so that the spices don't burn
When the meat is cooked add all remaining ingredients. Stir until well combined.
Bring to a boil, then reduce heat to simmer. Simmer 1.5-2 hours until desired thickness is reached. Stir occasionally scraping the bottom so you don't burn the goods.
- Stay Hungry!