When the temperature starts to drop outside, there is nothing better than a big bowl of chili. Today I am going to share with you my go to chili recipe when I am craving something to warm me up. Not only is it hearty, but also a little spicy. It not only warms you up from the inside out, but keeps that flame alive with those smoky chipotles.
2 Tbsp olive oil
2 yellow onions
6 cloves of garlic, minced
2 pounds ground beef
2 cans of pinto beans
2 cans of black beans
1 can of diced tomatoes
1 can of Rotel with green chiles
1-2 chipotle peppers chopped (1 for mild heat, 2 for more heat)
6 oz of tomato paste
2 cups of water
2 Tbsp Chili powder
2 tsp cumin
1/2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp salt
Sharp cheddar cheese, shredded
- Pour olive oil into dutch oven and heat over low to medium heat.
- When pot is hot, add the onions and garlic.
- Stir and cook until translucent.
- Then add your beef into the pot and let it fully cook. Stir occasionally.
- As the meat is cooking if there is too much fat/grease in your pot, you may want to drain it. To do this put a colander in the sink and when the meat is fully cooked pour it into the colander. Then rinse the meat with cold water. Also wipe out the pot. Place the pot back on the heat and pour your meat back in and reheat it.
- Add your chili seasoning to your meat.
- Add in the pinto and black beans, chipotles, diced tomatoes, tomatoes with green chiles, tomato paste, and water.
- Stir to incorporate all the ingredients and then lower the heat and allow the chili to cook for another 20 to 30 minutes.
- When ready, ladle out your portion into a bowl and sprinkle with shredded cheese and jalapeños.