GROUND BEEF CHILI1 diced red, yellow or orange pepper
2 cups diced onion
2 cups diced onion
2 cans undrained pinto or kidney beans or combination
1 large can diced tomatoes
1 large can diced tomatoes
1 can tomato puree
1/2 - 1 cup water
1 cup finely crushed white corn tortilla chips
2 tbsp quality chili powder (blend of chilli pepper, cumin, salt, coriander, garlic powder and oregano)
1 cup finely crushed white corn tortilla chips
2 tbsp quality chili powder (blend of chilli pepper, cumin, salt, coriander, garlic powder and oregano)
1 tbsp sugar
1 - 2 tsp salt (to taste)
3 tbsp Garlic EVOO
3 tbsp Garlic EVOO
1 - 2 tbsp Chipotle EVOO (optional)
1/2 tsp pepper
2 tbsp Dark Chocolate balsamic (optional)
2 cups frozen corn
For ground beef prep (optional): This prep provides great browning. In large bowl, whisk together 2 tbsp water, 1-1/2 tsp salt and 3/4 tsp baking soda. Add ground beef and blend with hands.
Optional garnishes: Grated cheese, sour cream, diced green onions, roughly chopped cilantro and
DIRECTIONS:
In a Dutch oven over medium-high heat add EVOO and bring to a shimmer. Add onions, peppers and salt. Cook, stirring occasionally, until soft being careful not to burn the bottom of the pot. Add chili powder and stir for 2 minutes. If it gets sticky, add a little water and scrape the bottom and sides. Add beef to pot. Break up in pieces, then cook until browned, about 6 to 8 minutes. Add water, beans, balsamic, tomatoes and sugar. Stir to combine. Bring to a simmer. Cover and cook on medium-low for 1/2 hour. Then remove lid, add corn and Chipotle EVOO if using, and cook for another 1/2 hour, uncovered. Taste for spiciness before adding 2nd tablespoon of Chipotle EVOO. The lengthy cooking time will tenderize the beef, infuse the chili with spices, vegetables and other ingredients, making the perfect dish. Serve with garnishes and Garlic and Chipotle EVOO drizzles.