I'm totally jumping on the Super Bowl bandwagon here, even though I've literally never watched a football game in my life. I'm all for sports if there's food involved. Baked Buffalo wings with scratch blue cheese dressing? OK! Hot Artichoke & Shrimp Dip? Yes, please!
So in time for the big day, I bring you my best chili recipe. I make it frequently, and every time I think to myself, "I've REALLY got to write this down!" but it's always been one of those things I just throw together. This time though, I made it with intention, writing measurements meticulously, and my hubby said it was the best ever.
It looks like a lot of chili powder. It IS a lot of chili powder. But that's what makes it the best ever. It's deep and rich and flavourful.
I buy the No-Name chili powder at Superstore in Canada. It's not fancy looking, but it's my fave. And it's cheap, which is nice, because I use so much of it. You might want to start with 1/2 cup if you're using a different brand, as they vary in spiciness and amount of salt.
We ate our leftover chili on oven fries baked with sour cream and cheese. SUPER yum.
- Cook Time
- Prep Time
- 2 tbsp olive oil
- 3 cups chopped onion
- 6 cloves garlic, minced
- 1 jalapeno, finely chopped
- 2 lbs ground beef
- 2-3 tsp kosher salt, divided use
- 1/2 tsp black pepper
- 3/4 cup chili powder (blend of spices, not ground red chile)
- 156 mL tomato paste
- 2 19-oz cans black beans
- 2 19-oz cans kidney beans
- 4 cups diced tomato
- 3 cups filtered water
Cook onions over medium heat until golden, about 20 minutes. Add the garlic and jalapeño, cook 1 minute more, until fragrant.
Add beef and season with 1 tsp salt, pepper and chili powder. Cook, breaking up with a spoon, until no longer pink inside. Stir in tomato paste and cook, stirring constantly, for 2 minutes, until it turns a shade darker.
Add remaining ingredients and bring to a boil, then reduce heat and simmer, covered, for 30 minutes or longer.