Of course, I’ve made chili countless times. Most of us have. I’ve tried what seems like hundreds of recipes, some simple, some exhausting. Most have been disappointing, ie, just not good, not flavorful, not satisfying. Until I settled on this recipe, I don’t think I ever made chili the same way twice! This simple chili made with ground beef and simple ingredients hits the spot and comes together in about an hour. And, as always, this tastes best when made the day before serving.
* 1-lb lean ground beef (I used 85/15)
* 1-tbsp Canola oil
* 1-cup white onions, 1/4-inch dice
* 1/2-cup green bell pepper, 1/4-inch dice
* 1 small can diced green chiles
* 2-tsp granulated garlic
* 1-tsp onion powder
* 1-tsp paprika
* 2-tsp ground cumin
* 1 1/2-tbsp chile powder (I used Ancho chile powder)
* 1/2-tsp ground chile flakes (I used Calabrian chile flakes)
* 1-tsp Kosher salt
* 1-tsp black pepper
* 2-tbsp tomato paste
* One 14 1/2 oz can low-sodium diced tomatoes
* 1-cup low-sodium beef stock
* 1/2 cup Bloody Mary mix (I used Mr. & Mrs. T’s)
* One 14 1/2 oz can of red kidney beans, drained and rinsed.
* Diced white onions, grated cheddar cheese, and sour cream for garnish.
* Place a large saucepan over medium-high heat, add 1 tbsp canola oil. When the oil is hot, add the ground beef and brown thoroughly.
* Add the onions and green pepper, chile powder, cumin, ground chiles, granulated garlic, onion powder, salt, and pepper. Continue to cook, stirring for 5 minutes.
* Add the tomato paste and cook for about 5 minutes, stirring. Add the diced tomatoes, green chiles, beef stock, Bloody Mary mix, and sugar. Bring to a simmer, cover, and cook for 30 minutes, stirring occasionally.
* Taste and reseason if necessary. Add the kidney beans. Uncover and simmer another 30 minutes until it thickens slightly.
* Serve with fresh diced white onions, grated cheddar cheese, and sour cream if desired. The skillet cornbread works well with it.