So here’s the thing. I have been trying for YEARS to make a good chili. It doesn’t seem like it should be that difficult but I’ve never gotten it quite right. I’ve used a wide assortment of recipes and every one seems to come out mediocre – mainly in the spice/hot category. They’re usually not spicy enough or way too spicy. Yesterday, however, I guess I was charmed because I managed to figure it out. I mean, I made one delicious pot o’ chili. Even the kids agreed! (Gotta throw that in for legitimacy) I really need to write down the recipe somewhere so I can make it again and I figured why not on the blog? I might as well share it with you at the same time. If you have your own favourite recipe, well…good for you! You’re welcome to share it in the comments.
A few notes:
- I’m not claiming that this is traditional chili, or chili con carne, or chili of some great chili guru. This is just chili that I really like. So if you make it and don’t like it…well, I can’t be held accountable. However, the nice thing about it is that you can make all the tweaks you like to make it taste the way you like.
- This recipe calls for ground pork. If you don’t like to eat pork I believe it would be good with ground beef or venison as well.
- All chili powder is not created the same. The chili powder I bought has the following ingredients: chili pepper (obviously), paprika, cumin, salt, oregano, garlic powder, and coriander. You can also make your own with the above combination of spices if you can’t find a pre-mixed one.
Delicious Pot o’ Chili (The sheer creativity in the title tells you why I’m not in marketing)
2 tbsp olive oil
1 large onion chopped
3 Cloves garlic diced
2 stalks celery chopped (you can use other veggies like red peppers)
2-6 tsp chili powder (as described above)
650g (1 1/2 lbs) lean ground pork
Half of a 750g (1.65 lbs) bag of dried red kidney beans (soaked overnight)
750ml (3 cups) beef broth
1 796ml (28 oz) can of diced tomatoes
250ml (1 cup) tomato juice (you can use spicy if you want)
Monterrey Jack cheese with Jalapeno shredded
- Heat olive oil in large pot (the one you will use to cook the chili)
2. Add onion and cook until translucent
3. Add garlic and celery and cook for about 5 minutes
4. Toss in a couple of teaspoons of chili powder and mix to coat. Remove pot from element.
5. Brown meat in a large skillet until there is no pink in it.
6. Drain the fat off the meat and add it to the large pot with the kidney beans, 1 cup of broth, the can of diced tomatoes, and the tomato juice.
7. Return pot to element and turn it up to medium high to bring it to a boil.
8. Once at a rolling boil, turn the element down to low and simmer the chili for several hours. You can cover the pot so that the liquid doesn’t evaporate too quickly – you need to cook the beans. If it starts to dry out, add more broth (I ended up adding 3 cups in total). You can keep adding teaspoons full of chili powder until you’re satisfied with the flavour. I think I added about 5.
9. Cook the rice. The chili can be poured over it. They taste good together.
10. Serve with shredded cheese and sour cream.