There is nothing better than a hot bowl of chili on a rainy fall day. I had all day to let it simmer but it’s just as tasty without. You can your favorite bean and chili powder. I use whatever I have and this week I was experimenting with Korean chili powder.
Ingredients list:
2 lbs ground beef
1 red onion, diced
1 stalk celery, finely diced
1 sweet red or yellow pepper
4 cloves garlic, minced
2 jalapeño peppers, minced
1 can low salt diced tomatoes
2 cans low salt tomatoe sauce
3 cans beans-I used red kidney
1 tablespoon cumin
2 teaspoons ancho chili powder
2 tablespoons Korean chili flakes ( or less to taste of your favorite chili powder – this was mild)
salt and pepper to taste
Garnish- cilantro sour cream ( 2 tablespoon minced fresh cilantro per 1 cup sour cream)
grated cheddar, and diced onion or green onion for topping to taste
In a large pot-
Brown the hamburger in the pot. Add salt and pepper. Stir in chili powder. Set hamburger aside, drizzle olive oil into pan add and sauté, celery, peppers, garlic until soft. Add rest of spices and jalapeños. Add diced tomatoes and let it cook for a couple minutes, then stir in the cooked hamburger. Stir in tomato sauce and 1/2 cup water. Bring to a simmer and check the flavor and adjust for spicy preference. If you like it hot, add cayenne to your preference.
Serve hot with a dollop of cilantro sour cream and fresh cornbread.
The Inquisitive Chef 