Warm up with some Chili


Will has been asking for a beef chili lately and I am a little skeptical.  As you can tell from previous posts I mainly cook with chicken or turkey breasts mostly to make dishes healthier, but also because I am not a fan of red meat.  I realize that I have to give him what he wants……. every now and then……… so I found this awesome looking recipe from Sunny Anderson.  It has all the ingredients/flavors that I like and it does not use beans, YES!  I hope this turns out well and maybe I will start making beef chili more often.



Interstate Chili

2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium Vidalia onion, diced
3 garlic cloves, minced
3 jalapeno peppers, minced
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoons chili powder
1 tablespoon ground cinnamon
2 teaspoons cayenne
1 pound ground beef chuck
6 links Mexican chorizo, removed from casings
3 tablespoons Worcestershire sauce
2 tablespoons Gravy Master
2 tablespoons hot sauce
1 (6-ounce) can tomato paste
2 cups beef broth
2 to 3 bay leaves
Salt and freshly ground black pepper
1 (8-ounce) container sour cream, for garnish
3 cups grated Cheddar, for garnish
1 small onion, diced, for garnish




Heat oil in a large heavy pot over medium-high heat.  Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 minutes.  Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes.


Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks.  Add Worcestershire, Gravy Master, hot sauce and tomato paste.  Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes.  Add beef broth and bay leaves.  Bring to a boil, then reduce heat to a simmer and cook, 1 hour.  Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Tortilla Chips.   Chili can be made 2 days in advance and chilled, covered.  Reheat before serving.



One response »

  1. I absolutely loved this chili! it was great with Frito’s & cheddar cheese on top. I cut back on the cayenne and it was still too spicy for Will, but I thought it was just right!

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