One-Pot Wednesdays: Chili

Kim Conte
8


Is there anything better on a cold day than chili slow-cooking on the stove, aromas of garlic and spice wafting through the house? I doubt it. And yet, when I went to cook my One-Pot Chili this week, I realized that I don't have a "go-to" favorite recipe. The recipe here is great to start with, but I want to know how YOU make your chili extra-tasty. Let's have a virtual chili cook-off below!


One-Pot Chili

1 lb ground beef or turkey

1 clove of garlic

Olive oil

1 onion, diced

2 bell peppers, diced

1 jalapeno, finely chopped

1 15 ounce can Mexican-style tomatoes (like Rotel)

3 8 ounce cans tomato sauce

2 tablespoons cumin

2 tablespoons chili powder

2 teaspoons cinnamon

1 teaspoon salt

Black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1 14 ounce can, drained and rinsed (Mr. Cafe Kim hates beans, so I warm them up in the microwave and add them only to my bowl.)

1 cup water

Worcestershire Sauce (to taste)

Hot sauce (to taste)

Brown meat in stock pot. Remove from pan and set aside. Drain grease. Re-heat pan with a bit of olive oil over medium heat. Add garlic and let cook for a minute or two (be careful not to let the garlic burn). Add pepper, onions, and jalapeno. Salt and pepper veggies. Lower the heat to medium-low and continue to cook, stirring frequently for about 10-15 minutes. Add meat back to pan. Add cumin, chili powder, cayenne pepper, paprika, cinnamon, and water. Simmer for about 7-10 minutes. Add Mexican-style tomatoes, sauce, and beans. Salt and pepper again. For more flavor and spice, add Worcestershire and hot sauce. Bring to boil for about 3 minutes. Then lower heat to low and let chili cook for 45-60 minutes. We serve it over pasta but I know that is sacrilegious to some! It goes great with corn bread, too!


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