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Prep time
30 minutes
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Cook time
45 minutes
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Serves
6-8
Author Notes
Best chili you’ll ever eat! Won awards in chili cook-off contests (might have been due to the tequila!). Make a big batch early in the week and you can use leftovers for quick lunches, nachos, burritos, even great with huevos rancheros! —Ginafaf58
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Ingredients
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2 pounds
Ground beef or ground turkey
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4 cups
Stewed tomatoes
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2
Medium onions, diced
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2
Stalks celery chopped
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2
Carrots, diced
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1
Poblano pepper, or 2 small jalapeños, seeded and diced
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1
Sweet red pepper, seeded and diced
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1.5 teaspoons
Salt
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1 teaspoon
Black pepper
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2 tablespoons
Chili powder
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1 tablespoon
Cumin
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1/2 teaspoon
Cinnamon
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Grated cheddar or Monterey Jack, for serving
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1
Can of dark kidney beans (optional)
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1/2 cup
Chopped cilantro (for serving)
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1
Fresh jalapeño, sliced thin and seeded (for serving)
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2 tablespoons
Olive oil
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4 tablespoons
Tomato paste or ketchup
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2 ounces
Tequila
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1
Lime, cut into wedges
Directions
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Heat the oil in a large dutch oven over medium heat until shimmering. Add the onions and vegetables, season with salt and black pepper and cook, stirring occasionally, until softened, about 5 minutes. Add ground beef and brown.
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Add the chili powder and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add stewed tomatoes and tomato paste or ketchup.
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You can cook this on the stove for about 30-40 mins. Until mixture thickens and carrots are soft. Add canned beans at the very end.
**Or at this point transfer the mixture to the slow cooker. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high. Add beans at the end of cooking.
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Serving suggestions:
Scoop over some warm corn masa meal, sprinkle with cheese, cilantro, and a few slices of fresh jalapeños. Squeeze some fresh lime over the top.
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Forgot to mention the tequila! Add to the pot when simmering, or the chef can enjoy sipping - cook’s choice!
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