There is no better comfort food than a warm pot of chili. It’s also a dish that has unlimited variations – each pot of chili is as unique as the cook and circumstances for which it is made.
I prefer chili with no beans, but since I was making this dish for a Super Bowl party, I use them to increase the volume and number of servings. The addition of beans changes the texture more than the flavor because this chili would be just as delicious if they are left out.
I opted for mild over spicy – a conscious decision based on the diversity of flavor palates that would be enjoying it. Heat can always be added but it can’t be taken away once you’ve cranked it up. When I make food for a party, I usual stay mild on the spice but provide options for the spice lovers through garnish and sauce. A bottle of hot sauce or pickled jalapeños served on the side should be enough satisfy those who crave the fire if needed.
Ingredients
- 2 lb. Ground Beef
- 1 large Onion diced
- 2 Jalapeño seeded, diced
- 2 Tbs Cumin
- 2 Tbs Chili Powder
- 1 Tbs Worcestershire
- 1 Tbs Garlic minced
- 1 can Crushed Tomatoes (28 oz)
- 4 C Water
- 1 Can Red Kidney Beans (19 oz)
Step 1
Brown Ground Beef
In a large soup pot over medium heat, sear ground beef in batches until brown bits appear, three to four minutes, stir occasionally. Season with salt and pepper to taste. Remove to a bowl and reserve.
Step 2
Make Flavor Base
In ground beef drippings, sauté onion and jalapeño until soft, three to four minutes, season to taste. Add chili powder, cumin, garlic and Worcestershire sauce, cook until fragrant, one to two minutes. Stir in crushed tomatoes and let mixture heat through and bubble slightly.
Step 3
Assemble, Finish
Stir in water, beans and ground beef, raise heat and bring to a boil. Reduce heat to low and simmer 45 minutes to an hour, or until desired thickness. Serve right away of for best flavor, let cool and refrigerate over night, reheat and serve the next day.
