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THE BEST SCRUMPTIOUS CHILI RECIPE

A HEARTY MEAL IN A BOWL WITH TONS OF TEX-MEX FLAVOR

Course Main Course
Servings 6 PEOPLE

Ingredients

  • 2 TBS olive oil
  • 1 large yellow onion, chopped
  • 2 sweet pepper, chooped use different color peppers
  • 3 cloves minced or pressed garlic
  • 1 1/2 pks Taco Seasoning choose the heat according to taste you like
  • 1 tsp chili powder more if needed
  • 1 1/2 lbs ground beef 85/15 or 80/20
  • 1 16 oz can red kidney beans drained and rinsed
  • 1 16oz can black beans drained and rinsed
  • 1 14.5 can fire roasted diced tomatoes
  • 1 15/5 can salsa choose heat according to taste youu like
  • 1 cup beef stock
  • 3 TBS tomato pasts
  • 1 TBS Worcestershire Sauce
  • 1 10 oz bag fronzen corn
  • 1/2 TBS salt
  • 1 tsp pepper

Instructions

  1. Heat oil in a large dutch oven over medium heat.

  2. Add chopped onions and pepper and cook on medium-low heat stirring occasionally until translucent.

  3. Layer salt as you cook.

  4. Add taco seasoning and chili powder and stir into the onions and peppers until warmed and aeromatic.

  5. Add the garlic and cook for 1 minutes.

  6. Add the ground beef and brown breaking it up.

  7. Add the beans, fire-roasted tomatoes, salsa, beef stock, tomato paste, Worcestershire sauce and pepper.

  8. Turn up the heat until just boiling. Then turn the heat down and simmer for 45 minutes.

  9. Add the corn 5 minutes before serving and stir in the stew.

  10. Serve with toppings