Recipe and Photo Submitted by Alison Unversaw Cowell
I made this chili yesterday. It turned out really good so I decided to write down how I made it. I rarely do that so I have trouble re-creating things I’ve made before. Sorry this picture isn’t the most attractive. I decided to snap it after I had already eaten about half the bowl!
Mild Smokey Chili
2 lbs of ground meat (i.e. Gr. Beef, Gr. Chicken, Gr. Turkey, Gr. Sausage) any combination you like
1 Large Onion, chopped and divided (use reserved for toppings)
2-4 T Olive Oil
3 Cloves Garlic, minced
1 Can Diced Tomatoes, slightly drained, reserving the liquid
1 Can Crushed Tomatoes
1 Can Black Beans, slightly drained
1 Can Chili Kidney Beans, your choice of mild, medium or hot (I use Bush’s Mild), slightly drained
½ to ¾ C Beef Broth
2 t Salt (I use a combination of Sea Salt and Smoked Sea Salt)
2 t Ground Black Pepper
1 t Smoked Gr. Cumin
1 t Smoked Paprika
½ t Chili Powder (or to your taste depending on your heat tolerance
¼ t Red Pepper Flakes (or to your taste depending on your heat tolerance)
3 T Worcestershire Sauce
1 t Liquid Smoke
2 T Brown Sugar
1 T Tomato Paste
Toppings (optional): chopped onion, sour cream, shredded Monterey Jack cheese, shredded cheddar cheese, fresh chopped cilantro, avocado,
1 Large Onion, chopped and divided (use reserved for toppings)
2-4 T Olive Oil
3 Cloves Garlic, minced
1 Can Diced Tomatoes, slightly drained, reserving the liquid
1 Can Crushed Tomatoes
1 Can Black Beans, slightly drained
1 Can Chili Kidney Beans, your choice of mild, medium or hot (I use Bush’s Mild), slightly drained
½ to ¾ C Beef Broth
2 t Salt (I use a combination of Sea Salt and Smoked Sea Salt)
2 t Ground Black Pepper
1 t Smoked Gr. Cumin
1 t Smoked Paprika
½ t Chili Powder (or to your taste depending on your heat tolerance
¼ t Red Pepper Flakes (or to your taste depending on your heat tolerance)
3 T Worcestershire Sauce
1 t Liquid Smoke
2 T Brown Sugar
1 T Tomato Paste
Toppings (optional): chopped onion, sour cream, shredded Monterey Jack cheese, shredded cheddar cheese, fresh chopped cilantro, avocado,
In a large pot on medium heat, brown the meat using 1-2 T of olive oil depending on the fat content of your meat (use more for very lean meat like chicken and turkey). Drain meat and set aside. In the same pot, add another 1-2 T of olive oil. Saute about ¾ of the onion until translucent, 5-8 minutes. Add garlic and continue to cook an additional 2-3 minutes until onion is tender. Add dry seasonings, worcestershire, Liquid Smoke, tomato paste, beef broth, and brown sugar. Heat until bubbly, add diced tomatoes, crushed tomatoes, beans, and cooked meat. Use reserved liquid from diced tomatoes and about a ¼ cup of water to ‘rinse’ the cans, pour this into the pot. Bring to a boil, reduce heat and simmer for 30 minutes. Adjust salt and pepper as needed. Serve with toppings of your choice and warm jalapeno cornbread (make your favorite cornbread recipe and add in diced jalapeno).
You can also make this in a crockpot. Cook meat and onions as above. Add the dry seasonings, liquids and sugar to the onions as above and bring to a boil. Dump meat, tomatoes, beans, and onion mixture in a crockpot. Cook 4-5 hours on low or on high for 2-3 hours.
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