Chili 101: Mimi's Favorite Chili
 
Prep time
Cook time
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It's that time of year when a steaming bowl of Mimi's Favorite Chili warms us to the very core. Learn Chili 101 and how to make my easy and satisfying recipe along with a couple of hints.
Author:
Recipe type: Chili
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 2 pounds lean ground beef or ground turkey
  • 1-15oz can of dark red kidney beans drained, or pinto, light red, or black beans, drained
  • 2-14oz cans fire-roasted diced tomatoes.
  • 1-28oz can whole tomatoes
  • 2-3 cups of beef or chicken stock, or water, or a combination
  • 1 large sweet yellow onion, diced
  • 1-2 jalapeno peppers, finely diced or 1-2 serrano peppers, finely diced
  • 2 cloves garlic, minced
  • 4 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 2 teaspoons Mexican oregano
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • ⅛ to ¼ teaspoon cinnamon
  • ½ teaspoon crushed red pepper flakes
  • Options to replace jalapenos and/or serranos
  • 1 green or red pepper, diced
  • 1 stalk celery, diced
Instructions
  1. Over medium-high heat, add 1 Tablespoon cooking oil into a heavy 6-quart dutch oven
  2. Add ground meat. Brown until there is no pink visible.
  3. While the meat is cooking, chop onion, mince garlic, dice peppers. Set aside.
  4. Measure dry spices into a small bowl. Set aside.
  5. When the meat is ready, add chopped onion and hot peppers. (Add green or red pepper and celery if using.) Stir and continue to cook until the vegetables are softened.
  6. Add minced garlic and cook until fragrant, one minute.
  7. Add dry spices, stir to distribute and cook until fragrant, 1-2 minutes max.
  8. Add all the tomatoes, beans and stock &/or water. Stir to distribute.
  9. Bring the chili to a simmer. Cover the pot, but not completely so steam escapes and thickens the chili.
  10. Turn down the heat. Simmer for 45-60 minutes.
  11. Check for seasoning. Add 1-2 shakes of Tobasco sauce, if using.
  12. Serve with peanut butter sandwiches or cornbread.
  13. This chili can also be served over cooked macaroni or cooked rice.
Notes
1. You can substitute one can of beer to replace an equal volume of stock/water. Add the beer to the meat mixture before adding tomatoes. Let the mixture cook for a bit to allow the alcohol to cook off.
2. To thicken chili, if needed, add 1 Tablespoon cornmeal to ¼ cup of water, mix. Add the slurry to the chili while stirring.

Serve with any variety of toppings: shredded Monterey Jack &/or cheddar cheese, sour cream, guacamole, diced sweet yellow onion, diced jalapeno or serrano peppers.
Recipe by At Mimi's Table at https://atmimistable.com/mimis-chili/