Cassie’s Chili

December 13, 2009 – 7:09 pm

This is my recipe for chili. It’s a great cold weather meal. My office is having a chili cook-off as part of our holiday party tomorrow, so I made up a batch. I’ll bring in my slow-cooker tomorrow and let it simmer all morning too.

*…And a small update Monday afternoon. My chili took 3rd place out of 11 entries. Not bad!

Cassie’s Chili
Makes approximately 10 2-cup servings

1 tbsp canola oil
2 lb ground beef (preferably “chili ground” – it’s a coarser, heartier grind)
10 large or 15 medium cloves of garlic, finely minced
2 tbsp dark chili powder (I prefer Gebhardt)
1 tbsp cumin
1 tsp onion powder
½ tsp salt
1 tsp black pepper
⅛ tsp cayenne pepper
2 4-oz cans diced fire roasted green chiles, undrained
1 28-oz can diced tomatoes, undrained
1 28-oz can fire roasted diced tomatoes, undrained
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
1 chipotle chile in adobo sauce, finely minced
1 can pinto beans, undrained (15 oz)
1 can kidney beans, undrained (15 oz)
1 can northern beans, undrained (15 oz)

Heat the oil in a large pan over medium heat. Add the meat, garlic, and seasonings, and brown. Add the green chilies and stir to combine. Add the beans and tomato products and stir again. Bring to a boil, then reduce heat to medium low and simmer for at least half an hour and up to 4 hours.

  1. 2 Responses to “Cassie’s Chili”

  2. 1 chipotle??? ok so I’m biased to my recipe which includes 1 can of chipotle chiles. 😉

    By Andy on Dec 16, 2009

  3. Heh. If it was for just me and Shaun, I would have put in more, but 1 gives it a kick without people running away breathing fire – a good consideration for a chili cook-off 😀

    By Cassie on Dec 17, 2009

Post a Comment