Killer Good Chili Beans

I discussed my love for this Chili in earlier blog posts and I am so tickled to share the recipe on this here humble little blog of mine.

 

I am linking up with Andrea over at Momfessionals to share this recipe for her August Recipe Club.

 

Like I said, this Chili recipe is the only Chili recipe I will touch. It makes all other Chili recipes obsolete, nothing mattered before you my beloved Chili. It's a lil' spicy, a lil' sweet, chunky, filling, flavorful and it is easy! The most difficult part is scouring your pantry for the spices to make the Chili spice mix then it's smooth sailing. I would like to thank my Bro for introducing me to this recipe!

 

 

For the Chili Seasoning Mix:

 1 TSP Dry Basil Leaves

1 TBSP Onion Powder
4 TSP Chili Powder
2 TSP Ground Cumin
1 TBSP Ground Cayenne Pepper
1 TBSP Garlic Powder
2 TSP Sugar
2 TBSP Flour
1 TSP Ground Pepper

 

For the Chili:

1.5 LB Ground Beef (or Turkey)

1/2 White Onion

3/4 Green Bell Pepper

1 Jalapeno (you can omit if you don't want this spicy)

3-4 Garlic cloves (depending on the size of your cloves)

2 (15 OZ each) cans of Kidney Beans **

1 can (14.5 OZ) Diced Tomatoes

1 can (15 OZ) Sweet Corn

1 large (29 OZ) can Tomato Sauce

1 normal (15 OZ) can Tomato Sauce

a good splash of beer (your choice)

1 TBSP of Brown Sugar

Salt

Olive Oil (or anything you got)

 

For the toppings:

Oyster Crackers

Shredded Cheddar

Sour Cream

 

 

 

1. Mix all of your Seasoning Mix ingredients together, set aside. Don't lose, this stuff is powdered gold.

 

2. Open all your canned ingredients and drain (except for the tomato sauces and diced tomatoes, obviously)

 

3. Grab a large pot and a pan, empty all your canned ingredients into the pot. Start warming the pot on really low.

 

4. Now heat up a drizzle of oil in your pan on medium heat and brown your beef in the pan with some salt. While that browns, dice all your veggies. You want to dice your onion and bell pepper into small 1/2 inch by 1/2 inch squares. Your Jalapeno and Garlic need to be finely diced. When your beef is done browning, go ahead and drain all the fat and throw your beef into the large pot that has been warming all the canned ingredients.

 

5. Clean off your pan and brown your veggies with a drizzle of oil for 15 minutes until the edges start getting golden. Enjoy the aroma wafting through your kitchen.

 

6. Once your veggies are browned, add them to the pot. Now the fun begins! Add that gorgeous seasoning mix, your brown sugar and a good splash of beer (I used 1/4 of a can of Bud Light) now stir everything as to make the magic come together. Your seasoning and brown sugar will be dissolved.

 

7. Crank up the heat to medium high and bring the whole thing to a nice boil. Once it starts boiling turn the heat down to low, cover and simmer for as many hours as you got. I like 3-4 hours, my brother does it overnight but I am not that dedicated. Stir occassionally (I do every half hour), the Chili should not stick to the pan, keeping it covered will help it not dry up.

 

8. Serve and top with sour cream, cheese and oyster crackers. We also like using tortilla chips to scoop it up. Yum.

 

Enjoy :)

**I don't know what compelled me to use one can each of kidney and white beans instead of two cans of kidney beans in this particular batch. That's why you are seeing a can of white beans in the pic. You do the right thing and use two cans of kidney.
 

~Mely