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Darn Good Chili

There are so many variations to chili. I searched high and low for the "right" recipe and never quite found what I was looking for. That's when I went to work! Here is my recipe, with all of the necessary tips and tricks for a perfectly balanced chili. When I dropped off a container for my Dad to try, he called and said, "WOW, that is some darn good chili!!!" That's when I knew I had it just right:)

Ingredients

  • 3 tbsp. unsalted butter
  • 1.25 lb. ground beef (or venison, see note in step 1)
  • 1 ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 fresh garlic cloves, minced
  • 2 medium green bell peppers, finely diced
  • 2 stalks celery, finely diced
  • 2 small onions, diced
  • 15 oz. can tomato sauce
  • 10 oz. can diced tomatoes with green chilies (such as Rotel), juice and all
  • 2, 10.5 oz. cans condensed tomato soup
  • 12 oz. non-alcoholic beer
  • 1 c. water
  • 2 tsp. Worcestershire sauce
  • ½ tsp. chili powder
  • ½ tsp. ground ancho chili powder
  • ¼ tsp. smoked paprika
  • ¼ tsp. baking cocoa
  • 15 oz. can pinto beans, drained and rinsed

Garnish/Toppings (optional)

  • freshly grated sharp cheddar cheese
  • sour cream
  • hot sauce
  • fresh jalapeño
  • noodles (see note below)

Instructions

  • Brown ground beef with fresh garlic on medium heat until no longer pink. Drain grease and set meat aside. Sprinkle with ½ tsp. of the salt and the black pepper. If you're using venison instead of beef, heat 2 tbsp. olive oil in pan prior to browning, do not drain as there will be little fat.
  • Heat butter in large pot on medium heat until melted and just starting to bubble. Add onion, celery, and green pepper. Cook until soft, about 5-7 minutes.
  • Add the remaining 1 tsp. salt and all of the other ingredients with the exception of the beans and cooked meat. Do not add garnish/toppings either...do I need to say that? Better safe than sorry;)
  • Bring to a boil over medium high heat. Reduce heat to low and simmer for 1 hour and 15 minutes.
  • Add cooked meat and beans to the pot, cook for an additional 10 minutes.
  • Garnish with the toppings of your choice!

Notes

  • If you like your chili spicy, add ¼ tsp. (or more) ground cayenne pepper with the other spices.
  • It is important to wait until the end to add the beans and cooked meat (as indicated in the instructions), if you cook them too long the beans can break down and the meat turns to a grainy texture.
  • If you like noodles in your chili: Add 1 tbsp. of salt to a large pot of water, bring to a boil, add noodles and cook to al dente. Keep the noodles separate from the chili until ready to serve. If you add them to your chili, the noodles will absorb most of the liquid and will turn to mush:)