Darn Good Chili

One of my favorite Chili Recipes is this Darn Good Chili that is made using ground beef or steak. It's full of flavor from roasted poblano peppers, chili powder, cumin, oregano and garlic. It's definitely a favorite on a cold day everyone loves. It's hearty, delicious, and full of flavor.

A few other Chili recipes our family love include Chicken Chili Verde, One Pot Chili Mac and Cheese, and Chicken Sweet Potato Chili. 

Darn good Chili is our staple chili recipe. 

This recipe reminds me of the Chili served at a little restaurant called Shirleys in Beaverton, OR when I was a young. I can't promise it tastes anything like their chili as it's been years since I've had it, but for whatever reason it reminds me of a memory of having a late lunch with my Granny and Grandad along with my cousins Melissa and Nathan.

I was very young, I can't imagine older than six, and they taught me how to hang a spoon from my nose! I thought it was the coolest trick all the way through elementary school and had been in trouble on many nights for practicing at the dinner table.

I don't know why the chili sticks out in my head, but I remember how amazing it was with onions and cheese in a small cup.

We very rarely ate out and I am sure this contributes to the specialness of this memory.

This recipe was a repost from a few years back, but since it's my all time favorite chili recipe I felt it long overdue for an updated picture.

This recipe is super easy. Feel free to use any meat of your choice, I used hamburger this time but chicken and steak are delish too!

Also if you have all day you could cook the ingredients up until the point you let it simmer and throw it into the crock pot for a no worry dinner, also this could be done the night before.

Soak and Cook until tender in water:

• 3/4 pound Black Beans
• 3/4 pound Red Kidney Beans

Heat over medium heat 1 tablespoon Olive Oil.  

Add: 

• 1 1/2 lbs Ground Beef or Diced Sirloin Steak

Cook until meat is brown. Add:

• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 1 tablespoon Granulated Garlic
• 1 tablespoon Oregano
• 3 tablespoons Chili Powder
• 1 tablespoon Cumin Powder

Cook until meat is cooked through.

On a separate burner cook poblano chili directly over the flame charring all sides. This could also be done over a grill if gas flame isn't available. Set chili in a bowl and cover for 10 minutes.

Peel skin off of chili under cold running water.

Remove seeds and dice.

Add:

• Cooked and Drained Beans
• 57 ounces Canned Diced Tomatoes
• 6 ounces Tomato Paste
• 1 cup Water or Beef Stock
• 1 teaspoon Sal
• Roasted Poblanos, Diced
• 1 whole Jalapeño, Diced and Seeds Removed (Optional)

Bring to a simmer.

Cover and cook a minimum of 1 1/2 hours or all day is even better over low heat or in a crock pot. If cooking for the day add an extra cup of liquid.

Serve in bowl along with shredded cheese, diced onion, and sour cream if desired.

You might love these other Chili recipes:

• Crockpot Tomatillo Hominy Chili
• White Bean Chicken Chili

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Lunch, Dinner

American

Yield: 6

Author: Serena Bakes Simply From Scratch

Darn Good Chili

One of my favorite Chili Recipes is this Darn Good Chili that is made using ground beef or steak. It's full of flavor from roasted poblano peppers, chili powder, cumin, oregano and garlic.

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Ingredients

• 3/4 pound Black Beans Dried, Soaked and Cooked
• 3/4 pound Red Kidney Beans Dried Soaked and Cooked
• 1 1/2 pounds Meat (Ground Beef or Sirloin Steak)
• 1 tablespoon Olive Oil
• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 1 tablespoon Granulated Garlic
• 1 tablespoon Oregano
• 3 tablespoons Chili Powder (I use a mix of different powders found in the bulk food section)
• 1 tablespoon Cumin Powder
• 57 ounces Canned Tomatoes, Diced
• 6 ounces Tomato Paste
• 1 cup Water or Beef Stock
• 1 teaspoon Salt or to taste
• 2 whole Poblano Chili, Roasted and Diced
• 1 whole Jalapeno, Diced (optional but best for a spicy chili)

For Serving

• Grated Cheese
• Diced Onions
• Sour Cream

Instructions

1. Heat oil in a large soup pot over medium heat. Add meat and brown. Add onion and seasoning. Sauté until meat is cooked through and the seasoning has become aromatic.
2. If using a crock pot at this time deglaze pan with water or stock, add an extra cup of liquid and add the meat mixture and the rest of the ingredients to the crock pot over low heat, cook a minimum of 8 hours.
3. Add tomatoes, tomato paste, salt, water/stock, poblano pepper, and jalapeño ( if adding for heat).
4. Cover and bring to a simmer.
5. Turn to low and cook a minimum of 1 1/2 hours on the stove top, the longer it cooks the better it taste.
6. Top with shredded cheese, diced onions, and sour cream if desired.

Nutrition Facts

Calories

557

Fat

10 g

Sat. Fat

3 g

Carbs

74 g

Fiber

20 g

Net carbs

54 g

Sugar

14 g

Protein

48 g

Sodium

1316 mg

Cholesterol

79 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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© 2012 Serena Bakes Simply From Scratch

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