The weather has been awesome in Birmingham, and we had a cold snap this weekend, so we made My Favorite Chili Recipe. A lot of friends always ask me for my favorite chili recipe so I thought I would share–it’s my husband’s recipe creation. He has a few tricks up his sleeve. He uses ground beef and beef stew meat in the chili to create a meatier, thicker consistency. He also uses light beer instead of water and cacao powder. Cacao powder is similar to cocoa powder, but healthier and loaded with antioxidants. Use your favorite chili seasoning mix, green pepper, garlic and onion along with a touch of light brown sugar and canned tomatoes. I also like white kidney beans in my chili, but use your favorite beans. If you’re chili looks thinner than you like, add 1 tablespoon mesa flour and water to thicken it. Ours turned out perfect. Served with a salad and your favorite crackers, and dinner is done.
My Favorite Chili Recipe
1 hour, 15 minutes
1 hour, 15 minutes
2 cloves garlic
3/4 small onion, finely chopped
1 small green bell pepper, seeded and chopped
2 teaspoons olive oil
1 pound beef stew meat
1 pound lean ground beef
1 (15 ounce) can tomatoes sauce for chili undrained
1 (15 ounce) can diced tomatoes, drained
1 package your favorite chili spice mix
8 ounces light beer
1 tablespoon light brown sugar
2 teaspoons cacao powder
1 (15 ounce) white kidney beans, rinsed and drained.
Green onions, shredded cheese (optional)
1. Sauté garlic, onion and bell pepper in hot oil a Dutch oven over medium-high heat 5 minutes. Remove from skillet and set aside.
2. Brown beef stew meat and beef over medium heat 10 minutes or until no longer pink; drain fat completely. Add onion mixture, canned tomatoes, chili spice mix and beer. Reduce heat, cover and simmer 30 minutes stirring occasionally. Add brown sugar and cacao powder and cook 30 minutes more, stirring frequently. Add beans and cook 5 minutes more or until heated through. Serve with green onions and shredded cheese, if desired.