I always look forward to rainy days, something about the sound of the rain hitting the sides of the windows and house, is just so nice for me. I feel like it’s always nice to warm up the house with some soup on the stove, or in this case some chili.
So to start you’re going to want to take a pound of ground chuck – chuck has a nice flavor – and brown it. Drain away all of the fat that renders from the beef. Make sure you don’t throw any of the fat down the drain, throw it in the garbage. Just set the browned chuck aside for later
Take a red bell pepper and a white onion, dice them, and start to sauté them in the same pan that you used to brown the beef. Cook them over a medium heat until they begin to cook down a bit. To the red bell pepper and onion, add two cloves of garlic. I like to use a garlic press, it just pulverizes the garlic in a way that it just disappears during the cooking process, leaving only its flavor.
Once all the vegetables are cooking you can go ahead and add back in your beef. It’s also time to add in the seasonings – 1 teaspoon of salt, 1 tablespoon of cumin, 2 tablespoons of chili powder, and 1/4 teaspoon of red pepper flakes.
Now it’s time for the tomatoes and beans, 2 – 15.5 oz cans of kidney beans, and 1 -28 oz can of diced tomatoes. Stir those right in.
You’re going to want to make sure that everything is heated to a simmer before you let this start to cook on the stove. Once everything is nice and simmer-y go ahead and turn the heat on the stove down to low and let this sit for a few hours. At least 2.5 and maybe even a little longer if you want a really good chili. Keep in mind that chili is always better the second day after all of the spices bloom and really infuse the whole thing with their flavors. So if you are making this today for tomorrow, you are all set.
Once you are ready to eat the chili, the possibilities as to what you can add are really endless: sour cream, green onions, cheese, crackers, jalapeños, toast points, the list goes on and on! Get creative, make it the way you want!
I make this chili at work all of the time (much larger batches) and people really like it, I hope you do too!