Stovetop Chili Recipe

Rating 5.0
| 0
Stovetop chili is hearty with the perfect amount of spicy. This Tex-Mex dish is just the ticket to warming you up on a cold day.
Dinner
Mexican
20
ingredients
8
steps
90
minutes
Chef Linda brings a long and varied list of experiences to the table, from teaching to penning a book on food history. She has extensive experience in cooking instruction with adults and children, and enjoys showing others how to recreate traditional dishes for those with food allergies or special diets. Chef Linda brings great flavors, accessible techniques and interesting stories together for delightful culinary experiences.

Ingredients

Servings:
8
2 tblsp
olive oil
1
large yellow onion, chopped
3
garlic cloves, chopped
1-2
jalapeño peppers, minced
1 lb
ground beef or dark meat turkey
6
dried ancho chiles
2
dried New Mexico or California chiles
2 cup(s)
hot water, divided
1/4 tsp
crushed red pepper
1 tblsp
masa harina (Mexican ground cornmeal), optional
2 tsp
ground cumin
2 tblsp
unsweetened cocoa powder
1
15 oz can diced or pureed tomatoes
1
15 oz can kidney beans, rinsed and drained
1
15 oz can pinto beans, rinsed and drained
1/4 cup(s)
masa harina (Mexican ground cornmeal), optional
1/2 tsp
kosher salt or more, to taste
chopped onions, for serving
chopped cilantro, for serving
shredded cheese, for serving

Directions 8 steps | 90 Minutes

Step 1

In a 6-quart saucepan or Dutch oven over medium heat, heat the olive oil. Add the chopped onions, garlic and jalapeños and sauté, stirring occasionally, until the onions are tender and golden.

Step 2

Crumble in the ground meat. Cook, stirring occasionally, until the meat is no longer pink. Remove the pan from heat and set it aside.

Step 3

Prepare the chile puree. Break off the stems and remove the seeds from the dried ancho and New Mexico (or California) chiles. Crumble the chiles into a food processor or blender and add ¼-½ cup of hot water. Process until smooth. Stir in the crushed red pepper and set aside.

Step 4

Return the meat-vegetable mixture to the stove over medium heat. Stir in the oregano, cumin, and cocoa powder along with one cup of hot water and canned tomatoes. 

Step 5

Bring to a simmer and stir in half of the chile puree. Taste and add more puree to your spice tolerance. (See notes 1.) 

Step 6

Add the kidney and pinto beans and simmer for a minimum of 30 minutes and up to 2 hours, until thickened. 

Step 7

If you prefer a thicker chili, stir in the masa harina and simmer for another 10 minutes. To finish, add salt to taste. Begin with ½ teaspoon of kosher salt, stir and taste. Continue with ¼ teaspoon increments until the flavors are balanced and to your liking. 

Step 8

Serve the stovetop chili with chopped onions, cilantro and shredded cheese. Enjoy!


Notes:

  1. Salt will be added later, so do not worry about the final flavor. Just check the heat level at this point.

Nutrition Per Serving
View All
CALORIES
375
FAT
18.4 g
PROTEIN
20.3 g
CARBS
35 g

FOOD FOR THOUGHT?

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