Not Too Spicy, Not Too Sweet
Fresh and balanced ingredients combined with flexible garnishments make this chili a universal one-pot hit. It is a winner for folks on a low/slow carb diet.
Makes 14 or so servings.
• 1 lb ground beef, preferably lean like chuck
• 3 Anaheim (less spicy) or Poblano (more spicy) chili peppers
• 1 large yellow onion
• 3-6 garlic cloves, number depending on mood
• 28 oz can crushed tomatoes
• 28 oz can tomato purée
• 2 16 oz cans kidney beans
• 2 16 oz cans pinto beans
• 2 16 oz can red beans
• 2 Tbsp ground cumin
• 2 Tbsp brown or white sugar, more to taste
• Oyster crackers, saltines, tortilla chips, diced jalapeños, red pepper flakes, black pepper, Tabasco sauce, Texas Pete sauce, sour cream, and cheese as desired for garnish
1. Core and dice peppers
2. Peel and dice onion
3. Peal and crush, or use a garlic press on, the garlic (If using a press, you can press the garlic directly into beef after Step 7)
4. Crumble beef by hand into a large pot
5. Brown beef on medium-high heat while occasionally stirring
6. Drain most of the beef fat into sink while running hot water into sink so as not to clog sink with congealed fat
7. Return pot to burner
8. Add garlic, onion, and peppers
9. Fry for 1 minute while stirring
10. Add all canned goods (Do not drain beans)
11. Add cumin and sugar
12. Simmer on medium-high heat while stirring occasionally until enough water evaporates to reach desired thickness/consistency
13. As desired, garnish with oyster crackers, saltines, tortilla chips, diced jalapeños, red pepper flakes, black pepper, Tabasco sauce, Texas Pete sauce, sour cream, and cheese
Between the canned beans and garnishments, you probably won’t need to add salt to the chili.
To make this vegetarian, replace beef with 1-2 Tbsp soy sauce, depending on taste.
Any canned beans will work. Try variations.