Follow these steps for perfect results
ground beef
stew meat
chopped
red onion
diced
green pepper
diced
garlic cloves
kidney beans
not drained
tomatoes
jalapeno pepper
chopped
cilantro
chopped
cumin
black pepper
chili powder
oregano
salt
green chilies
grated cheese
for topping
flour tortilla
for lining bowls when serving
Brown the ground beef and stew meat in a large pot or Dutch oven.
Add the diced red onion, green pepper, and minced garlic to the pot and sauté until softened.
Skim off any excess fat from the pot.
Add the kidney beans (undrained), canned tomatoes, chopped jalapeno pepper, chopped cilantro, cumin, black pepper, chili powder, oregano, salt, and green chilies to the pot.
Stir all ingredients together and bring to a simmer.
Reduce heat to low and simmer for at least 2 hours, or longer for a richer flavor. Alternatively, transfer to a crock pot and cook on low for 6-8 hours.
To serve, line a bowl with a flour tortilla.
Ladle the chili into the tortilla-lined bowl.
Top with grated cheese and chopped onion.
Expert advice for the best results
Add a tablespoon of cocoa powder for a richer, deeper flavor.
For a spicier chili, add more jalapeno or a pinch of cayenne pepper.
Top with sour cream or Greek yogurt for added creaminess.
Everything you need to know before you start
20 minutes
Can be made ahead of time and reheated.
Serve in a rustic bowl, garnished with cheese and a dollop of sour cream.
Serve with cornbread or crackers.
Top with your favorite chili toppings, such as cheese, onions, sour cream, or avocado.
Complements the spiciness of the chili.
Bold red wine that pairs well with hearty flavors.
Discover the story behind this recipe
A staple dish of Southwestern cuisine, often associated with comfort food and gatherings.
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