So this is our 3rd or 4th attempt at making our own chili, and each time we write down everything we do, in case it will turn out to be just fantastic. And they’ve all been very good, but I do believe this may be the best one. I’m going to say it’s the chipotle peppers in adobe that gave it that perfect quality. The tangy sweetness of them, with a slight barbeque flavour is exactly what any red chili needs. Also, I really liked the addition of the wine, before we had used different types of beer, but I really loved the aroma the pinot added to the pot. The dish turned out to be quite spicy, so I’d leave out some of the chili powder and possibly even the jalapeno pepper too if you’re sensitive.
***The dry ingredients are all added in by sight, basically, just do what feels right, okay? ***
3/4 pound ground beef (we used ground chuck this time)
1 yellow onion, chopped and/or minced
4 large garlic cloves, minced
kosher salt (to taste)
course ground black pepper (to taste)
1 jalapeno pepper, chopped fine, (de-seeded to taste)
2 green bell peppers, chopped small
olive oil (probably 1-3 T)
white cooking wine (probably 1-2 T)
1/2 of a 7oz can of chipotle peppers in adobe, chopped
2 14.5oz cans fire roasted with garlic diced tomatoes, drained
1 15oz can whole kernel corn, drained
1 15oz can black beans
1 bay leaf
cumin, probably about 2 teaspoons
dried oregano, about 1 t
chili powder, about 2 t
ground coriander, about 1 t
paprika, about 1 t
brown sugar, about 1 Tablespoon
1/2 cup red wine (we used a cheap pinot noir for this batch)
2 1/2 cups V8
1 cup beef broth
sour cream, shredded cheese, white rice, corn chips, cornbread, or other toppings/additions of your choice (just don’t tell us if you are one of those people that eat chili over spaghetti)
mix all the shit together and simmer 🙂
Over medium heat, switching to med-low just before adding the spices:
1. Brown the ground beef, about halfway through the browning, add the onion.
2. Before the onion is fully cooked, add garlic cloves, salt and pepper.
3. Mix in the olive oil and the white cooking wine. Stir together well.
4. Add in the jalapeno pepper and the bell peppers, stirring well. Next add the chipotle peppers, the diced tomatoes, the whole kernel corn, and the black beans; remember to stir with each addition.
5. Add in the spices: salt, black pepper, cumin, bay leaf, dried oregano, chili powder, ground coriander, and paprika. Let cook for 1-2 minutes, but stir so nothing really burns or forms any kind of Cajun-type crust.
6. Add in the red wine, then add the brown sugar, mixing well.
7. After 1-2 minutes add in the V8 and the beef broth (note that these can be changed to suit your thickness-of-chili preference).
8. Turn heat to low and let simmer at least 20-30 minutes (when we baked cornbread) or as long as you can stand it. The longer the chili cooks, the better it will taste. And it will be best served the next day after all of the flavours can fully saturate into each other.
This will make roughly enough for 6-8 people depending upon appetite.