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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 frozen corn
  • 1/2 TBS salt
  • 1 tsp pepper

Instructions

  • Heat oil in a large dutch oven over medium heat.
  • Add chopped onions and pepper and cook on medium-low heat stirring occasionally until translucent.
  • Layer salt as you cook.
  • Add taco seasoning and chili powder and stir into the onions and peppers until warmed and aeromatic.
  • Add the garlic and cook for 1 minutes.
  • Add the ground beef and brown breaking it up.
  • Add the beans, fire-roasted tomatoes, salsa, beef stock, tomato paste, Worcestershire sauce and pepper.
  • Turn up the heat until just boiling. Then turn the heat down and simmer for 45 minutes.
  • Add the corn 5 minutes before serving and stir in the stew.
  • Serve with toppings