This is my favorite chili recipe and I've tried lots of them. For it you'll need.
1 pound of 90% lean ground beef 1 15.5 oz. (439g)
can of dark kidney beans - rinsed under cold water
2 14.5 oz. (411g) cans of fire roasted tomatoes
1 medium onion, diced
2 poblano peppers, roasted then skins and seeds removed - then diced into the chili pot
Garnishes: sour cream, 4 cheese Mexican mix, corn bread
Flavorings: cayenne, cumin, hot Mexican style chili powder, salt
1 - Brown the onion and set aside
2 - Brown the ground beef, sprinkled with 1 Tbs. of hot Mexican style chili powder, 1 Tbs. of cumin and a dash of cayenne and salt. Chop it up so there's no big lumps, set that aside
3 - Put the tomatoes into a 3 qt. saucepan. Begin to heat it up.
3a - (this is an optional step) - use the immersion blender and smooth out the tomatoes
4 - Add the onions, roasted poblanos, and ground beef to the tomatoes.
5 - Add the beans
Keep the heat on medium, even lower after the beans are added. (a heavy boil causes the beans to burst)
6 - I usually add the spices again at this point but you need to taste yours and add spice to your family's taste.
7 - Garnish with a dollop of sour cream and the Mexican cheese. Serve cornbread on the side.
Here are some southwest inspired items from castteam members. Visit their shops and spread your little ♥ ♥ ♥ around........