Sunday, January 22, 2012

Mmmmmm... Chili!

Chili is definitely in my "Top 10" of favorite foods.  It's simply yummy, warming, filling, and really one of the meals I eat a lot when I am trying to make up for the Christmas goodies.  It also helps me feel good about things before I start in on the Valentines Treats! Of course, when you have temperatures hanging around zero, it's just awesome for warmin' a girl up!

I never used to have much of a recipe for chili, I would just throw it together, or use a chili mix from the store.  That was the case anyway, until I came across this recipe years ago on allrecipes.  I just love the flavors, it is so perfect. Since the chipotle's go through the blender, you don't have any bites filled with strong heat, just a nice consistent warmth throughout.  I do typically leave the jalapeno out for dear boyfriend, as he isn't a fan of to much heat.  Also, to keep things in more his line of heat, I do remove the seeds from half of the chipotles.  It ends up with a nice heat level that we both agree on.  This freezes really well, too.

Best Chili

2 lb. lean ground beef  (I use 1 lb beef, 1 lb venison)
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, chopped
2 jalapeno peppers, diced (optional)
4 cloves garlic, minced
1/2 c. chili powder
1/4 c. cumin
1 t. salt
1 t. black pepper
1 (6 oz) can tomato paste
2 (15 oz) cans kidney beans, drained and rinsed
2 (15 oz) cans chili beans
1 (14.5 oz) can tomatoes
1 (7 oz) can chipotles in adobo (optional to remove seeds)
1 quart water, divided
1/4 c. flour
1 T. rice vinegar

Shredded cheese
Sour Cream
Green onion

Over medium-high heat, cook beef/venison til brown.  Drain.  Stir in onion and peppers; cook til tender.  Stir in garlic and cook 1 minute.  Add chili powder, cumin, salt and pepper.  Stir in tomato paste and beans.

In blender, puree tomatoes with chipotles til smooth.  Stir into the pot with 3 c. water.

Combine the remaining 1  cup water, with the flour in a jar and shake to combine.  Pour into chili. Add vinegar.  Simmer about 1 hour before serving. Garnish as desired!

Sharing this recipe at:
Manic Monday
Foodie Friends Friday 


  1. This sounds like a good recipe. I am always open to trying new versions of chili.Thanks for brining it over to Tumbleweed Contessa's Superbowl Party and Chlil Cookoff.

  2. Mmmmmmmm! This sounds good. I'm in the mood for a rich chili for dinner. I like the idea of the acidity of the vinegar.

    Thanks for bringing this to our Super Bowl Party. I'm sure it will make a great hit!

  3. Sounds like it will warm you up on a cold winter night! :)

  4. G'day! Perfect for the weather we are having at the moment, true!
    Wish could come through the screen and try some of this now too!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Chili Party