My friend Ann was telling me about a good chili recipe that she got from her daughter Emily. Emily was wanting to make some really yummy chili for a meal one day, but didn’t have a favorite chili recipe. So she just googled “yummy good chili” and found a recipe with that exact name! So Emily and Ann have been making this chili and it’s a favorite recipe of theirs.
Ann gave me a few tips on how she makes the chili—she said she halves the amount of red pepper flakes and cayenne listed in the original recipe, otherwise the chili would be pretty hot and spicy. So when I made it, I took her advice and just used 1/2 teaspoon red pepper flakes and 1/8 teaspoon cayenne, and that was plenty enough to give it a nice mildly spicy flavor. It’s spicy, but not too spicy…just spicy enough to have a little kick. This chili also has a small amount of sugar in it—just a teaspoon. I used brown sugar instead of granulated sugar, and if you don’t want to use sugar, you could use honey or maple syrup, or just leave it out.
I prefer this recipe with dark red kidney beans but you can use black beans if you like. The seasonings give it a rich flavor, especially the chili powder, and the hint of cumin is a nice touch. This recipe is great because you can use ground beef, chicken, or turkey in it. If you want to make this a veggie chili, substitute veggie crumbles or add an extra 15-ounce can of beans in place of the meat.
This is a very thick chili. If you want to thin it out, add a little broth or water, no more than 1/3 cup to begin with. Then you can add more if you need to. I actually like it the way it is—thick and chunky. Serve it in a bowl topped with cheddar cheese, sour cream, and green onion…or serve it over rice with the same toppings.
Yummy Good Chili
YUMMY GOOD CHILI adapted from Ann, Emily, and TheSpiceHouse.com
Makes about 6 cups
- 2 to 3 Tablespoons chili powder, to taste (2 1/2 is just about right for me!)
- 1/2 Tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced or pressed
- 1 pound ground meat of your choice (beef, turkey, chicken)
- 1 (15-ounce) can diced or crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can dark red kidney beans, drained and rinsed (or substitute black beans)
- 1 teaspoon salt
- 1 teaspoon packed brown sugar (or substitute honey or maple syrup)
- Optional: garnish with Cheddar cheese, sour cream (or plain Greek yogurt), and sliced green onion or cilantro
Combine the chili powder, cumin, oregano, red pepper flakes, and cayenne together. Mix well and set aside.
Heat oil over medium heat. Add the chopped onion, red pepper, and garlic. Saute until the veggies begin to soften. Add the spices and cook stirring often for approximately 10 minutes.
Increase the heat and brown the ground meat, cooking until meat is no longer raw. Add tomatoes, beans, salt and sugar. Bring to boil. Reduce heat and simmer, covered, for approximately 1 hour. Add water or broth if it gets too thick.
Serve chili in bowls or over rice, topped with shredded sharp Cheddar cheese. Sprinkle with green onions and top with sour cream.
Recipe from NancyC | nancy-c.com
This chili is a perfect meal when the weather is cold! Or if you’re having a game day get-together! Hope you enjoy it!