I was at my sister’s this past week and she made chilil…. a nice dish to welcome the fall weather. It inspired me to make a pot of chili when I got home. Instead of my usual recipe where I marinate the meat overnight (which should be another entry), I put this together using hot peppers from our garden. Not sure what the variety of pepper it is, but it added a nice kick to the chili. Here’s a picture of the peppers in case anyone knows what they are (I didn’t plant them).
Here’s the recipe as I recall. There is no recipe to reference… just put it together as the mood suited me at the moment.
My New Chili Recipe
- 2 lbs. hamburger
- 1 Tbsp. Olive Oil
- 4-6 cloves garlic, minced
- 2 onions, chopped
- 3-4 stalks celery, chopped
- 2 14 oz. cans fire-roasted diced tomatoes
- 2 14 oz. cans dark red kidney beans, drained & rinsed
- 4 cups chicken broth
- 4+ hot peppers, minced (wear latex/vinyl gloves when you do this – voice of experience speaking. You are NEVER as careful as you think you will be.)
- 2 Tbsp. Ancho Chili Powder (much milder and a bit sweeter than regular chili powder)
- 1 Tbsp. Cumin powder
- 2 tsp. of oregano
- Sour cream or plain Greek yogurt (optional)
Putting it Together:
- Brown hamburger, seasoning with salt and pepper as desired & then set aside.
- Heat Olive Oil and then saute celery, garlic, and onions until soft. Add hamburger.
- Add Ancho chili powder, cumin, oregano and hot peppers. cook a few minutes.
- Add tomatoes, chicken broth, and kidney beans, mixing thoroughly.
- Cover and simmer 1-2 hrs to meld the flavors. Add water if it becomes too thick.
- Server with a dollop of sour cream or yogurt if desired.