Great for a cold winter day, the heat of a spicy chili can definitely warm you up. Plus a filling bowl of red goodness is choc full of protein and fiber from the beans. The spiciness from the chili powder, has many benefits as well. Chili powder, such as cayenne and other hot varieties can increase metabolism, reduce blood pressure and open the sinuses.
This is my all time favorite recipe which was adapted from the 1988 Chili Champion Kenton and Linda Stafford. Their complete recipe can be found on www.chilicookoff.com (7/8's Chili). Their recipe is a traditional Texas style, with steak cubes instead of ground beef. I've tried this both ways and like the convenience of the ground sirloin. Texans might argue that real chili has no beans but, I like the chunky texture. Adding a mix of black and kidney beans to the mix adds a little flavor to the heat.
Serves approximately 6-8
Ingredients:
1lb. ground sirloin
2Tablespoons extra virgin olive oil
1/8 teaspoon season salt
1/4 teaspoon garlic powder
1 16 oz container of beef stock
1 small can of small hot chili beans
1 small can of black beans
1 small can of dark red kidney beans
8 oz can of tomato sauce
1- 14.5 oz can of diced tomatoes, drained (optional)
1/2 to 1 whole yellow onion, chopped
3 cloves of garlic, chopped
5 Tablespoons of chili powder
3 Tablespoons of cumin
1/4 teaspoon of coriander
1 teaspoon of Tabasco sauce
1/4 teaspoon of cayenne pepper
Method:
In a stock pot add olive oil and heat on a medium setting (4 or 5) until the oil is warm and fragrant.
Add the onion and garlic and cooking until tender.
Add the meat, and begin adding the spices. Allow the meat to brown.
When the meat has browned, add the diced tomatoes, beans and broth
Cover and let simmer on low for 45min to 1 1/2 hours.
Of course, this is great the same day, but I generally make this a day ahead and enjoy it the next day after the flavors have marinated in the fridge.
Great sides with this dish are a cold beer, lime corn chips and a grilled cheese sandwich.