A good majority of my recipes are vegetarian or at least flexible enough to become meat free. We don’t eat a lot of meat but every now and then it just sounds good. Kevin had been requesting that I make Chili as the seasons have changed here in Seattle. I could have just made up a big pot of my delicious Hominy Chili, but I wanted something a little different this time.
I used most of the same flavorings as my vegetarian chili but included green chiles and a bit of paprika just to add more depth. I used two styles of meat as well, first I bought basic stew meat and then I also decided to use ground beef for more texture. You could easily substitute ground turkey here as well.
This makes a great one pot meal, serve with toppings, such as good Cheddar cheese, diced avocado, green onions, nacho style jalapeños, sour cream, and tortilla chips for crunch! Since this makes a large amount you will have great leftovers for a few days, and I found it only tastes better and better after day one, since the flavors marry together.
- 1 tablespoon olive oil
- 1+/- pound beef stew meat
- 1+/- pound ground beef
- 1 onion, diced
- 2 red bell peppers, diced
- 10 cloves garlic, minced
- 1 small can mild green chiles
- 2 tablespoons tomato paste, homemade is best
- 2 tablespoons good chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon good paprika, (I used Spanish)
- 1 tablespoon kosher salt
- 1/2 teaspoon cinnamon
- 1 teaspoon coriander
- 1 28 ounce can crushed tomatoes, I used home canned tomatoes and crush with potato masher.
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- Preheat oven to 250 degrees.
- Heat the olive oil in a large heavy pot, like a le creuset over medium high heat. Add the stew meat and sauté until brown on all sides, remove to a plate.
- Add the onion, bell peppers, and garlic to the pot, sauté until translucent. Then add the ground beef and cook until cooked thru.
- Add the tomato paste and spices, stir to incorporate. Add back in the beef and the tomatoes, stir, bring to a simmer and then cover and place in oven for 1 hour.
- After 1hour stir in the beans, return covered to the oven for another 1 hour.
- So after a total of 2 hours in the oven you should have a perfectly cooked meaty chili!
- Serve with toppings, avocado, sour cream, cheddar cheese, green onions, tortilla chips.
- Feel free to make this the day before planning to serve, the flavors only get better. Easily reheat over low heat on your stove top.