I can not emphasize the importance of spices and the level of flavour it intensifies. Chili, or traditionally known as chili con carn, accomplishes just that. The modern day take on this dish, stove-top chilli, is no less of a crowd pleaser and is the perfect comfort food for those who can handle the heat. With just 45 minutes of prep time, its not too difficult to whip together on a weekday night either! Here’s how:
- 1 pound ground beef
- 4 tablespoons olive oil
- 1 yellow onion
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 2 jalapeño peppers, finely chopped
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water
- 1 tomato, diced
- 1 can tomato sauce
- 1 can kidney beans
- 1 can pinto beans
- shredded cheese or sour cream to top
- In a large skillet, cook the ground meat over high heat until no longer pink, approximately 6 minutes. Set aside the cooked meat into a seperate bowl and drain any excess grease.
- To the same skillet previously used, add olive oil before adding the chopped onions, green pepper, garlic, parsley, and jalapeño peppers. Cook over medium heat until the onions have caramelized and fragrant, approximately 10 minutes. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, and pepper. Stir until combined.
- Add the cooked meat back to the skillet. Add the diced tomatoes, tomato sauce, pinto beans, and kidney beans and bring the chilli to a boil by pouring 1 cup of water. Let the chili simmer for 30 minutes until it thickens.
- Remove from heat and serve warm, top with cheese and sour cream as per desire.
And there you have it, one hot spicy bowl of stove top chili, ready to warm the senses. Approved by yours truley- S.