Chili is one of those recipes that I never seem to make the same way twice. Sometimes I want a deeply rich and exotic chili, a green chili, or a really basic chili. I stumbled upon this recipe from Ali of Gimme Some Oven, and I now have my go-to recipe for a really delicious and flavorful basic chili. Calling it basic is not doing this recipe justice, it is not basic in flavor at all. It really is warm and comforting, and has just enough kick. I like to serve mine with lots of different toppings, and let people add what they want themselves.
The original recipe is made on the stove in a Dutch oven. I bought a Cuisinart Multi-Cooker a few months ago, (after doing a series of slow cooker recipes for Tablespoon I fell in love with my slow cooker all over again) and I really like this one because you can brown in the same pot as you cook in. You can make this recipe either way, but I like to to make mine in the slow cooker because I like that when it is done cooking, it flips over to warm, and we can eat it whenever we want. Perfect for your Super Bowl party.
I have made this recipe many times since, but when I took photographs, I was lucky enough to have vegetables fresh from my friend Alison’s garden. I really missed having a garden this year, and cannot wait to live somewhere long enough to plant another garden. There really is nothing better than veggies that you grew yourself.
3 Tablespoons olive oil
2 pounds lean beef, cubed
1 poblano pepper, seeded and chopped
1 jalapeno, seeded and chopped
5 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon cumin
2 teaspoons oregano
1 teaspoon chipotle pepper powder
2 teaspoons sugar
2 cups beef broth
2 cups water
1 (15-ounce) can Rotel
1 (15-ounce) can red kidney beans
1 (8-ounce) can tomato sauce
2 Tablespoons balsamic vinegar
3 Tablespoons masa harina
grated cheddar cheese
chopped red onion
Before serving, mix together the masa harina (cornstarch and flour work well also) and 1/2 cup of water. Stir into the soup and let it come up to a bubble. If you are making this in the slow cooker, turn it to HIGH and let it cook until it begins to thicken. Give a taste and adjust seasonings as needed.
Serve with sour cream, cheese, cilantro, and sliced peppers. I also make Jenny’s Cornbread to go along side.
- 3 Tablespoons olive oil
- 2 pounds lean beef, cubed
- 1 onion
- 1 poblano pepper, seeded and chopped
- 1 jalapeno, seeded and chopped
- 5 cloves garlic, minced
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon chipotle pepper powder
- 2 teaspoons sugar
- 2 cups beef broth
- 2 cups water
- 1 (15-ounce) can Rotel
- 1 (15-ounce) can red kidney beans
- 1 (8-ounce) can tomato sauce
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons masa harina
- grated cheddar cheese
- chopped red onion
- sliced jalapenos
- sour cream
- Add olive to the pan. Brown beef in small batches over medium-high heat. Remove from the pan and set aside.
- Add a little more oil if needed, and add the onions and peppers. Saute until they begin to soften 4-5 minutes.
- Add the garlic, all of the spices, and the sugar. Cook for a minute to bring out all of the flavors from the spices.
- Add the beef broth, water, kidney beans, Rotel, tomato sauce, and balsamic.
- Add the beef back to the pan. Simmer oven medium-low heat for 2 hours, or 6 hours on LOW in the slow cooker.
- Before serving, mix together the masa harina (cornstarch and flour work well also) and ½ cup of water. Stir into the soup and let it come up to a bubble. If you are making this in the slow cooker, turn it to HIGH and let it cook until it begins to thicken. Give a taste and adjust seasonings as needed.
- Serve with sour cream, cheese, cilantro, and sliced peppers. I also make Jenny’s Cornbread to go along side.