This recipe for chili is one of the closest ones to ‘original’ chili we have on this site.
It consists mainly of meat – has very little beans – and has quite a bit of sauce. I know beans in chili is considered a big no-no in some places but they really do add a lot to this wonderful, comforting meal!
This recipe for chili is spicy enough to leave a bite but not too much so as to make you sweat! Serve it with shredded Cheddar cheese, corn bread and sour cream on the side if you wish.
This is what you are going to need for this delicious and satsfying recipe for chili:
1 pound ground beef
1 pound ground pork
1 large onion – chopped
¾ cup chopped bell pepper
2 TBS minced garlic
2 large green chilies – seeded and chopped
28 oz. chopped tomatoes
1 TBS tomato paste
2 TBS + 1 tsp. chili powder
3 cups chicken stock
2 – 8 oz. cans kidney beans – drained
Salt & Pepper/ Oil
• Heat a large skillet with some oil. Add the meats and brown. Drain the excess fat and set aside.
• Wipe skillet and add a little more oil. Add the onion, bell pepper, garlic and chilies. Cook for about 5 minutes until vegetables are softened and translucent. Add the tomatoes, tomato paste and 2 TBS chili powder. Mix well. Add 2 cups chicken stock and stir well. Cover skillet with aluminum foil and simmer for 1 hour – stirring occasionally.
• Add the beans to the meat and the remaining chicken stock and 1 tsp. chili powder. Mix well. Cover and simmer for another 30 minutes.
• Serve as is or with shredded cheese, corn bread or sour cream on the side. Enjoy!