Chili with Beans Recipe

Well, it’s about that time of year to start thinking about cold weather comfort food. My two favorites are Chili and Gumbo although I eat them both year around.

This recipe will be the first of several types I cook over the next few months. I think this is the type most people think about when you mention chili.

Feel free to experiment with different dried chilies, I don’t always use anchos. The heat level to me is mild at best and I love to substitute Tapatio hot sauce for Crystals for added flavor and heat.

The hardest thing about this chili is figuring out how you’re going to eat it. In a bowl with cheese? Cheese and sour cream? Cornbread or crackers? Frito pie? Nacho topping? Over enchiladas or hot dogs? So many decisions to make…

Products to help cook your Chili

Chili with Beans

Chili is one of my favorite cold weather comfort foods. This recipe is for a great tasting bowl of chili with a mild temperature that is easy to make.

3 lbs Ground Beef
28 oz Diced Tomatoes
30 oz Pinto Beans (2 15 oz cans)
8 oz Tomato Sauce
1 Bell Pepper (Lg, Chopped)
1 Onion (Lg, Chopped)
8 cloves garlic
1/2 cup Louisiana Hot Sauce
1 cup Water
2 Chipotle Peppers (in Adobe Sauce)
1 tbsp Coarse Kosher Salt
1 tbsp Black Pepper
2 tbsp Ground Cumin
2 tbsp Mexican Oregano
1/8 tsp Ground Cloves
1/4 tsp Ground Allspice

Chile Puree

4 Dried Ancho Chile (Stem and seeds removed and torn into pieces)
1 cup Water

Thickener

2 tbsp Corn Masa Flour
3 tbp Water

Chili Puree

Let’s start with our chili puree. Remove the stems and seeds and tear into large pieces. Heat the 1 cup of water to just before it boils.
Remove from the heat. Add chiles to the water and cover for 30 minutes until rehydrated. Put in blender and puree until smooth. Set aside or store in fridge or freezer for future use.