There is nothing more comforting and delicious than a big bowl of chili on a cold rainy day. I have been perfecting this recipe for 12 years. It took me many batches to find just the right combination of flavors but I think I've finally done it. My family and friends love this chili and so do I. I start cooking the chili in the morning because I love slow cooking in my Dutch oven on the stove top or inside the oven all day. Cooking slowly gives the flavors time to mingle, the meat will be tender and shredded and your house will smell wonderful! I serve this with fresh corn bread and honey butter.
- 1 1/2 lbs of stew meat (I use round steak because it's lean) diced into chunks
- 1-2 tsp olive oil
- 1 medium onion, diced
- 1 stalk of celery, diced
- 6 cloves of garlic, chopped
- 1/2 red, yellow or orange bell pepper, diced
- 1/2 jalapeno, diced (optional)
- 2 16 oz cans diced tomatoes
- 2 tsp cumin powder
- 3 tbsp chili powder
- 1 tsp black pepper
- 2 tsp salt
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1 tsp sugar
- 2 tbsp vinegar
- 1 7 oz can of whole green chiles, diced
- 2 15 oz cans of tomato sauce
- 1 16 oz kidney or black beans
- 2 16 oz can chili or pinto beans
Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally then add onions, celery, pepper, garlic and jalapeno (if using). Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and vinegar, stir and either cook covered on low heat on the stove top,on low in your crock pot; or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don't forget to take out the bay leaf before serving. Enjoy!
- Shredded cheese
- Sliced green onion
- Sour cream
- Saltine Crackers
- Hot sauce
