The Chili of M.Kelley

Because it’s turned colder and since you’ll have to do something other than Turkey, here’s my Chili:

  • 3 tablespoons butter
  • 2 large onions, chopped
  • 4 garlic cloves, chopped
  • 2 pounds ground beef
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes
  • 1 14 1/2-ounce can beef broth
  • 2 large carrots, peeled, diced
  • 1 bell pepper, diced
  • 3/4 cup chili sauce
  • 1 15-ounce can kidney beans, drained
  • (optional)1 15-ounce can pinto beans, drained
  • 1 15-ounce can black beans, drained
  1. Melt butter in heavy large saucepan or Dutch oven over medium heat.
  2. Add onions and garlic and sauté until almost golden.
  3. Add beef and cook until brown, breaking beef up with fork.
  4. Stir in chili powder, cumin and cayenne, continue cooking 3 minutes.
  5. Mix in tomatoes, broth, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour.
  6. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.

Notes:

  • I usually try to “up” my choice of ground beef and use the 93% or ground sirloin.
  • I’m not a huge pinto bean fan, so you can easily just have black or kidney beans.
  • If you feel like adding some corn to this, go ahead, I haven’t tried it but it shouldn’t ruin the dish.
  • Don’t think of adding a vinegar-based hot sauce to this dish, you’ll get less taste and more heat.