football chili season! On any given sunday afternoon during this time of the year you can bet that our T.V. is tuned to a football game John either lounging on the sofa or fist-pumping the air. I admit that I’m not a huge fan of watching the games in their entirety nor do I have a die-hard allegiance to any one team. What I do get excited about is starting a big pot of chili mid-afternoon and enjoying the spicy aroma wafting throughout the apartment for the remainder of the day.
|Name||Fiery Red Chili|
|Prep Time||15 minutes|
|Cooking Time||1 hour|
|Total Time||1 hour|
I named this “Fiery Red Chili” because of the multitude of red (ground beef, red bell pepper, tomatoes, tomato sauce, red kidney beans) and spicy (serrano & jalapeno peppers, red pepper flakes) ingredients. Most of you are aware that I don’t often cook with red meat, but when I do I have two guidelines that I follow: use the highest quality & humanely-raised meat that I can find and use it more as a flavor element than as the main ingredient. Specifically, I stick with grass-fed beef (which I usually buy at Whole Foods) and use half as much as a typical recipe would call for. By using these techniques, I’m not only supporting a more humanitarian approach to raising cattle, but am also feeding my husband and myself a healthier meal.
Now, this chili is on the thicker side. I prefer my chili to be more stew-like, but if you like your chili soupy, simply include the liquid that the beans come canned in rather than rinsing and draining the beans. If you do this, it is especially important to buy low-sodium beans because the liquid is where most of the salt resides.
The only thing this chili needs is a thick square of cornbread… the recipe of which I will be posting shortly!
Fiery Red Chili
yields 4 servings
- extra virgin olive oil
- 1/2 white onion, chopped (about 1/2 – 3/4 cup)
- 1 clove garlic, minced
- 1/2 large serrano or jalapeno chile pepper, seeded and minced (about 2-3 Tbsp, or to taste)
- 1/2 pound 85/15 or 90/10 lean ground beef (or ground buffalo), preferably grass-fed
- 1 red bell pepper, preferably organic, seeded and chopped
- 1 (14.5 oz) can diced tomatoes with jalapenos OR green chiles
- 1 (8 oz) can low-sodium tomato sauce
- 1 (16 oz) can low-sodium red kidney beans, rinsed and drained
- 1 tsp Kosher salt, or more to taste
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground oregano
- freshly ground black pepper, to taste
- dollop of plain 2% Greek yogurt
- sprinkling of grated 50% reduced fat jalapeno cheddar or pepper jack cheese
- sliced green onions
- cornbread (we like to mound the chili on top of a piece)
- drizzle of hot sauce
- chopped avocados
Brown the meat
In a large pot or Dutch oven heat a drizzle of olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up into crumbles as it cooks. Drain any excess fat.
Sauté the aromatics
Add the diced onion minced garlic and diced bell peppers to the pot. Sauté for about 5 minutes until the vegetables are softened and aromatic.
Add the spices
Sprinkle in the chili powder cumin paprika cayenne pepper salt and pepper. Stir well to coat the meat and vegetables with the spices.
Combine the beans and tomatoes
Pour in the diced tomatoes (with their juices) kidney beans and black beans. Stir to combine everything in the pot.
Add the broth
Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low cover and let the chili simmer for about 30 minutes stirring occasionally.
Adjust the seasoning
Taste the chili and adjust the seasoning as needed. If you prefer it spicier, add more cayenne pepper. If it’s too spicy, you can balance it with a touch of sugar or more broth.
Serve and garnish
Ladle the piping hot Fiery Red Chili into bowls. Top it with shredded cheddar cheese a dollop of sour cream chopped green onions fresh cilantro sliced jalapeños and avocado slices if desired.
Fiery Red Chili is more than just a meal; it’s an experience for your taste buds. The combination of ground meat, beans, and an array of spices creates a symphony of flavors that will delight spice enthusiasts and comfort food lovers alike. So, when the weather outside is frightful, cozy up with a bowl of this chili that’s anything but mild. Enjoy the heat!
Nutrition Per Serving
The estimated nutrition values provided here are approximate and can vary based on specific ingredients and portion sizes. This calculation is based on a typical serving size of one bowl of Fiery Red Chili.
Calories:400 calories per serving.
Protein:25 grams per serving, depending on the type of meat used.
Carbohydrates:35 grams per serving.
Dietary Fiber:10 grams per serving.
Sugars:10 grams per serving, primarily from the natural sugars in the tomatoes and vegetables.
Total Fat:20 grams per serving, with variations based on the lean or fatty meat used and any added toppings.
Saturated Fat:7 grams per serving, depending on the meat and toppings.
Cholesterol:60 milligrams per serving, depending on the type of meat used.
Sodium:900 milligrams per serving, but this can vary based on the salt content in your ingredients and personal preferences.
Potassium:1000 milligrams per serving, thanks to the beans and vegetables.
Vitamins and Minerals: Fiery Red Chili is rich in essential nutrients like vitamin C, vitamin A, iron, and calcium, thanks to the variety of vegetables and beans used in the recipe.
- Heat a drizzle of oil in a dutch oven or heavy-bottomed pot over medium heat. Add in the chopped onion and cook, stirring, until tender and translucent, about 5 minutes. Add in the garlic & serrano, and cook, stirring, for 30 seconds. Add in the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
- Add in the rest of the ingredients, stir, and bring to a boil over medium heat. Reduce heat to low, and simmer at least 2 hours, stirring occasionally.
- Serve with accoutrements.