The best chili!

Everyone has a chili recipe they swear by. Everyone has a chili recipe they insist is the best. But this recipe right here? I insist is the absolute best! But first, let me take you through what qualifies as the best chili in my books. I dream of a bowl of hot and spicy chili when it’s chilly outside and all I want is some soothing and comforting comfort food. A good chili packs a punch, is bursting with flavours, and is meaty and hearty enough to soothe the soul. Case in point: this chili recipe calls for not one, not two, but three kinds of chilies. That’s right, three. So you have the punch right there. It includes a wonderful blend of aromatic spices, so you have the burst of flavours down pat and contains hearty kidney beans and crumbly minced beef. The flavours are at once intense, smoky and so very soothing. Here’s the recipe:


3 each red chili peppers dried
2 each chipotle peppers
1 each habanero pepper
4 each garlic cloves
1 teaspoon cumin ground
1 teaspoon oregano dried
1 tablespoon vegetable oil
1 large onion chopped
1/2 pound beef minced
15 ounces tomatoes, canned
15 ounces kidney beans


Cut the tops off the dried chilies. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidize them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidizer along with the cumin and oregano. Puree some more.
Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chili puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes). Serve hot with some roasted, crushed tortillas. I like to serve mine with a generous scoop of sour cream, crushed tortillas and some sliced jalapenos.

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Categories: Beef Soups Steak

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