15, Nov 2010

Yet another chili recipe. This one is pretty easy in that it just uses ground meat and powdered spices, except for some dried or frozen peppers. Substitute whatever peppers you might have handy, or chili powders. This is bordering on a little too much meat to brown in even a roomy pot, but it ended up working fine and came out fairly good. I used the white beans because that’s what we had in the house; next time, I’d just stick with the kidney, pinto, and black beans. Also, I’d probably do a half recipe, because this makes a lot of chili.


1 lb ground beef
1 lb ground chicken dark meat
2 yellow onions, chopped
4 cloves garlic, minced
1 28 oz can tomatoes
1 14 oz can chili beans (pinto, kidney, black).
1 14 oz can white beans
1 14 oz can sweet corn
2 frozen green peppers, diced
2 dried chipotle peppers, diced
2 other dried peppers (not sure what kind, but they are big and dark)
2 tsp NM chili powder
1 tsp chipotle chili powder
2 tsp ground cumin
1 tsp smoked black pepper
vegetable oil


Heat vegetable oil in a large, deep pot over medium heat. Add the garlic and stir for a minute or so. Add 1/4 tsp of the NM chili powder and 1/4 tsp of the chipotle powder. Stir another minute, then add the onions. Saute for about 10 minutes. Add the ground beef and stir, breaking up into smaller chunks and mixing with the onions. Add the chicken. Turn heat up to medium high and cook, stirring occasionally, until browned. Add the tomatoes, beans, peppers, and various spices except for the smoked pepper. Bring to a boil on medium high; chili should be fairly watery. Cook on medium-high for about 5 minutes, stirring occasionally, then reduce to medium and reduce until thick. Add chili powder or cumin to taste, and the smoked pepper when it’s almost reduced. Serve with sliced green onions, cheese, sour cream, etc. as preferred.