We’re officially on lock-down here in PA. Willa’s daycare closed on Tuesday and my husband’s lab required everyone to work remotely starting then, too. I hope the little bit we’re doing by staying in helps to keep the spread of COVID-19 at bay.
We’re doing our best cooking recipes from the pantry and I wanted to share one of my comfort food recipes that is mostly pantry items except for some peppers and ground meat. This is my chili recipe. I emphasize that because it has taken me two years to perfect this recipe and I’m absolutely in love with it. If you need a little comfort (specifically in the form of food) during these next few weeks, this recipe might be worth a try!
Courtney’s Homemade Chili Ingredients
- 2 Tablespoons Olive oil
- 3 bell peppers of your choice – seeded and diced
- 1 medium sweet onion – diced
- 1 large jalapeno – seeded and diced (optional)
- 1 to 2 pounds ground beef, turkey or chicken
- 3 Tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons unsweetened cocoa powder
- 1 Tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 6 Oz. can tomato paste
- 28 Oz. can crushed tomatoes
- 1 small chipotle pepper with 1 teaspoon adobo sauce – diced (optional)
- 14 oz. can chickpeas – rinsed and drained
- 14 oz. can black beans – rinsed and drained
- 14 oz. can dark red kidney beans – rinsed and drained
- 2 cups water
- Salt
- Black pepper
Courtney’s Homemade Chili Recipe
I start by dicing all of the ingredients and opening all the cans, that way this turns into an easy dump-in-the-pot recipe!
Heat olive oil in a big pot or dutch oven. Add onions and sautée until translucent. Add bell peppers and jalapenos and cook until they start to soften.
Add in your meat of choice and cook until brown. Add in your tomato paste and then all of your seasonings (chili powder, garlic powder, oregano, cocoa powder, etc.) and cook for 3 minutes.
While that is cooking, rinse and drain your beans.
Next, add your crushed tomatoes and water. Stir in your chipotle pepper with adobo sauce and toss in the beans.
Cook on medium heat for at least 30 minutes and then turn to low for up to an hour. Serve with extra jalapenos if you’re my husband or with crackers if you’re a normal person.
I hope you’re all staying safe and healthy. Leave me a comment if there’s a recipe you’re really hoping for during quarantine and I’ll see what I can put together for you!
Courtney's Homemade Chili 2020-03-18 19:20:08 Serves 4 Write a review Save Recipe Print Prep Time 15 min Cook Time 1 hr Total Time 1 hr 15 min Prep Time 15 min Cook Time 1 hr Total Time 1 hr 15 min Ingredients- 2 Tablespoons Olive oil
- 3 bell peppers of your choice
- 1 medium sweet onion
- 1 large jalapeno (optional)
- 1 to 2 pounds ground beef, turkey or chicken
- 3 Tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons unsweetened cocoa powder
- 1 Tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 6 Oz. can tomato paste
- 28 Oz. can crushed tomatoes
- 1 small chipotle pepper with 1 teaspoon adobo sauce – diced (optional)
- 14 oz. can chickpeas
- 14 oz. can black beans
- 14 oz. can dark red kidney beans
- 2 cups water
- Salt
- Black pepper
- Dice onion, bell pepper and jalapeno into 1/2 inch pieces.
- Finely chop chipotle pepper if using.
- Open all cans.
- Rinse beans, set aside.
- Heat olive oil in large pot over medium-high heat.
- Add chopped onions and cook until translucent, about 3 minutes.
- Add chopped bell peppers and jalapeno, cook for another 4 minutes.
- Add ground beef and cook until completely browned, 3-4 minutes,
- Stir in your tomato paste and all your spices and cook on medium for 1 minute.
- Add crushed tomatoes, chipotle pepper and water. Stir to combine.
- Turn heat down to medium-low and simmer for 30 minutes up to one hour.
- I find that adding salt and pepper at almost every step seasons this chili well. Taste often and adjust as needed!
