Chili Recipe

This is my chili recipe I’ve been working on for a little bit. I make it mostly in the winter. I finally got it right (in my opinion) for this year’s Superbowl party. We just got the meat grinder attachment for the KitchenAid so I’m sure fresh ground beef will make this even better.

Ingredients:

1 Medium Yellow Onion, diced 

4 Cloves Garlic, peeled and minced

1 Jalapeno, seeds and ribs removed, minced

2 Chipotles in Adobo Sauce, chopped*

1 tbsp Canola/Vegetable Oil

2 # Ground Beef

1 28 oz. Can Tomatoes (preferably San Marzano-see tomato sauce recipe)

1 8 oz. Can Tomato Sauce

2 tbsp Chili Powder

1 1/2 tsp Smoked Paprika

1 tbsp Seasoning Salt

1 tbsp Ground Oregano

2 tsp Cayenne Pepper

Salt and Pepper to taste

Method:

1. Heat oil over medium heat until shimmering. Add onions and sweat until translucent, about 2 minutes. Add jalapeno, chipotles, and garlic and cook for 1 minute.

2. Add ground beef and season with salt and pepper. Cook until beginning to brown, about 6 minutes. Drain off fat before proceeding.

3. Add canned tomatoes and tomato sauce. Add all remaining seasonings and stir to combine. Cover and cook for 30 minutes, stirring occasionally. Taste and adjust seasoning. Enjoy.

*Chipotles are dried smoked jalapeno peppers. When you find them canned, they are usually in adobo sauce. It’s a 7 or 8 oz. can usually found in the international aisle. I only use one or two at a time so I keep them in a container in the fridge and they usually last me three-four months.