This chili has a great robust flavour, a good amount of heat and the perfect meat/bean ratio – winning the spot of my favourite chili.
I have a secret to tell you. I used to not be able to make a good pot of chili to save my life. I’ve tried many five-star recipes with promises of perfection, but nothing tasted right when I made it. It wasn’t flavourful enough, hot enough, was too liquidy.. the list goes on. If I had a delicious chili at someone else’s house and asked for the recipe, when I would make it at home, it would always come up lacking.
I’ve heard that everyone has a nemesis in cooking. Something that should be easy to make, that everyone can do, but for some reason it never turns out for you. Chili was my nemesis. But, no more! And, I’m extremely happy about this fact because it is one of my all time favourite meals.
This chili has a great robust flavour, a good amount of heat, without being too hot, and has the perfect amount of meat/bean ratio (for me). Having a thick and hearty chili is a must for us because we like to scoop it up with a side of corn chips.
If this chili wasn’t so filling I would probably eat the entire pot myself. It is that good.
Do you have a cooking/baking nemesis?
- 1 pound lean ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- ½ teaspoon dried oregano
- 2 cans (19 oz each) kidney beans
- 1 can (28 oz) diced tomatoes
- 1 cup beef broth
- 1 can (4 oz) chopped green chilies
- 1 cup corn (fresh, frozen or canned)
- shredded cheese, sour cream and corn chips, to serve
- Brown the beef, onion and garlic in a large sauce pot or Dutch oven over medium heat, until meat is cooked through and onions are tender (drain off fat, if necessary). Add spices, stir to coat. Add beans, tomatoes, broth and chilies. Bring to a simmer. Lower heat and simmer, uncovered for 20 minutes. Add corn and cook until heated or cooked through. Serve with cheese, sour cream and chips, if desired.
Adapted from KraftCanada.