Southwestern Chili

It finally warmed up in Tucson, but it's cold elsewhere. If you can see snow, it's time for a belly warming treat. Chili has it all and only gets better with each reheat.

 

 

Southwestern Chili

 

3# ground beef (80/20)

3 tbl spoons oil

2 cups beef broth

1 can kidney, pinto or black beans (Drained)

1 can diced tomatoes (Do not drain)

8 oz. tomato sauce

2 med. White onions, diced

1 large red pepper (Seeded and diced) (Green bell peppers can get bitter)

4 Chipotle peppers (Seeded and diced)

5-6 garlic cloves minced

3 tbl spoons ancho chili powder

3 tbl spoons pasilla chili powder

(You can substitute 4-5 tbl spoons  chili powder for ancho and pasilla)

3 tbl spoons cumin

1tbl spoon smoked paprika

1 tsp dried thyme

1 tsp dried oregano

1 tsp cayenne

1 tsp black pepper

Salt to taste (Careful! Broth is salty)

 

Brown ground beef, drain fat. Add onions and sauté until translucent. Add peppers, chili powder (Or dried chilies) garlic, beans, tomatoes, tomato sauce and bring to boil. Add dried herbs, cayenne and black pepper. Simmer for 2-3 hours. The longer the better. Add more stock if it reduces too much. Salt after it simmers.

(Note) Smoked chilies are smother and tastier. Heat does not equal chili. Flavor does. Adjust heat with hot sauce but try to get it where you want it with chilies.

Try chili with cornbread or tortilla strips.