If there’s even the slightest chill in the air, it’s time to make a pot of chili. I have whipped this recipe up twice since the temperature dipped below 75 degrees. Chili is a very personal dish with more variations than I care to talk about. But aside from bean and spice preferences, I find chili to be a personally sentimental dish as well. It kicks off fall, my favorite season. It tends to draw a crowd of people I love. It’s casual comfort food that makes newcomers feel at home. And it’s the first thing I ever cooked for my sweetie.
Make chili for your next fall get-together. It’s all in one pot, so there’s little clean up. Setting up a pick-your-own toppings buffet couldn’t be easier. And it gives you an excuse to eat Fritos (like you needed one).
Chili Girl’s Chili
Serves 6 to 8
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 lbs. ground beef
2 bell peppers (red and/or green), chopped
2 jalapeños, minced
4 generous dashes Worcestershire sauce
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1 teaspoon red chili flakes
Salt & pepper
1 can tomato paste
1 28-ounce can whole peeled tomatoes
1 can diced tomatoes with green chilies (aka Rotel)
1 can chopped green chilies
2 cans beans (black, kidney, and/or pinto), rinsed & drained
Garnishes of your choice
- Warm olive oil in Dutch oven and sauté onion and garlic until tender, about 5 minutes.
- Add the ground beef and brown. Drain any excess fat from pot.
- Add bell peppers and jalapeños.
- Stir Worcestershire, chili powder, oregano, cayenne, cumin, paprika, chili flakes, salt, and pepper into the meat mixture. Cook 1 minute. Add tomato paste, mixing in well. Cook another minute.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, 30 to 45 minutes.
- Serve with chopped green onions, avocado slices, cheddar cheese, sour cream, Fritos, and cornbread.