Think Texas, Think Chili Con Carne! This slow cooked delight has a number of different versions depending on which region of USA you are in, but Texan Chili has always feature on the top of all chilli recipes!
Ingredients for Chili Recipe
- Vegetable Oil – 3 tbsps
- Ground Beef or Chicken – 2 pounds (lean meat)
- Onions – 2 (medium sized, diced)
- Red Bell Pepper – 1 (medium sized, diced)
- Garlic Cloves – 6-7 (minced)
- Canned Tomatoes – 1 can (28 ounces) (diced)
- Tomato Sauce – 1 can (14 ounces)
- Kidney Beans OR Pinto Beans – 2 cans (15 ounces) (drained and washed)
- Pickled Chillies or Jalapenos – 1/4th Cup (chopped finely)
- Ground Cumin – 1 tbsp
- Chilli Powder – 1/4th cup
- Kosher Salt – 1 ½ tsp OR as per taste
For Serving with Chili Recipe
- Sour Cream
- Scallions/Spring Onions – thinly sliced
- Mature Cheddar Cheese – shredded
Suggested Accompaniments with Chili Recipe
- Tortilla Chips and Cheddar Cheese
- Chilled Beer
Directions to Cook Chili Recipe
1.) Heat the oil in a large skillet or heavy bottomed saucepan.
2.) Add the red bell peppers and onions, season these with a little salt and cook through until the vegetables soften. The salt helps the vegetables break down faster.
3.) Cook this for about 7- 8 minutes, stirring occasionally. Make sure that the vegetables do not become too brown.
4.) Add the cumin, chilli powder and minced garlic. Stir through for 1 minute, coating the vegetables, until the spices are cooked through and are not powdery in texture.
5.) Add the beef and measured salt to this mixture. Make sure you break the chunks of beef with the help of a wooden spoon; this will ensure even browning of the meat.
6.) Cook until the meat in no longer raw and pink, for about 7 – 8 minutes.
7.) The best way to cook Chili is in a cooker, which ensures melt-in-the mouth texture of the meat.
8.) Transfer the cooked meat into a slow cooker.
9.) Add the canned tomatoes along with their juices, tomato sauce, kidney beans or pinto beans, make sure to drain and rinse them before adding to the Chili.
10.) Stir the mixture well to combine all the flavours.
11.) Put the lid and let the Chili simmer through for 6 hours on a medium to high heat, and 8 hours on low heat. This helps in developing a strong beefy taste, and also helps the mixture to thicken.
12.) Once the meat is cooked through, add the pickle jalapenos or chillies.
13.) Adjust the seasoning according to your taste and serve the Chili with a generous dollop of sour cream, scallions and grated cheddar cheese!
14.) Chili can be stored in an airtight container for about 2 to 3 weeks. The flavours continue to build up in the pot itself. This dish is perfect for a cold wintery evening!
Chili recipe can be eaten with tortillas and cheese, pasta or even cornbread. This is a hearty one pot meal which will leave you satisfied!