Cassie’s Chili

November 1, 2008 – 10:35 am

Chili is one of those foods that everyone has an opinion on – beans or no beans, fresh chiles or canned, and so on. Here is my recipe, which I’m quite partial to 😉 It has quite a kick, so cut down on the cayenne and omit the chipotle chile if you aren’t a fan of spiciness. I served this with some cornbread.

Cassie’s Chili
Makes approximately 8 2-cup servings


2 tbsp olive oil
10 large or 15 medium cloves of garlic, finely minced
½ small sweet onion, diced
2 lb ground beef (preferably “chili ground” – it’s a coarser, heartier grind)
2 tbsp dark chili powder (I prefer Gebhardt)
1 tbsp cumin
½ tsp salt
1 tsp black pepper
⅛ tsp cayenne pepper
2 4-oz cans diced fire roasted green chiles, undrained (I prefer Ortega or 505)
1 28-oz can diced tomatoes, undrained (I prefer Muir Glen Organic)
1 28-oz can fire roasted crushed tomatoes, undrained (I prefer Muir Glen Organic)
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)

Sauté the garlic and onion in the vegetable oil in a large pot over medium high heat. When the garlic is just getting color and the onion is tender, add the meat 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.

Nutritional Information Per 2 Cup Serving

Calories 581
Fat 29 g
Saturated Fat 11 g
Cholesterol 88 mg
Sodium 1041 mg
Carbohydrates 45 g
Fiber 14 g
Protein 34 g
Vitamin A 37%
Vitamin C 145%
Calcium 12%
Iron 39%

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