This is the perfect time of year for chili. For one, it can be made spicy and served warm to keep YOU warm, two, it makes your house smell wonderful and cozy when you are making it and three, there are A LOT of leftovers with this recipe so you can reheat them on those nights where it is simply too miserably cold to do anything, including cook. AKA, just like this week. I mean -30 to -40 windchills? C’mon man!!
I call this Hazen Chili because I mean really, there are SO MANY chili recipes. I winged this one on a weekend and wrote everything down so if it turned out, I could make it again – so, Hazen chili. And guess what, I really liked it. Spicy, but not TOO spicy. A bit of sweet and totally comforting.
Hazen Chili, serves a boatload
- 2 lbs. of ground beef
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 bell peppers, diced (any colors would work)
- 1 cup of carrots, diced
- 1 jalapeno, minced
- (1) 28-ounce can of crushed or stewed tomatoes
- (1) 14-ounce can of diced tomatoes OR RoTel
- (1) 15.25 oz. can of corn (or use frozen)
- (1) 15-ounce can of tomato sauce
- (1) 15-ounce can of chili beans
- 1-2 chipotle peppers with sauce, depending on how hot you want to go
- 3 Tbsp. (heaping) of chili powder
- 1 Tbsp. of dried oregano
- 1 Tbsp. of dried herbs de provence
- 2 tsp. (heaping) of cumin
- Salt and pepper, to taste
- 1 tsp. onion powder
- 1/2 tsp. of cayenne powder
- Cheese, sour cream, green onion, pickled jalapeno, bacon and/or avocado
- Sauté ground beef in large soup pot until just cooked. Drain grease in colandar. Return pot to head and saute onion, garlic, peppers, carrot and jalapeno for about 5-7 minutes until they get some color. Add beef back to pot.
- Add in all tomatoes, corn, beans and chipotle peppers to pot. Stir to combine.
- Add in all spices and stir to combine.
- Bring to a boil and stir. Turn to low, cover and simmer on LOW heat for 3-4 hours.
- Spoon into individual bowls. Garnish if needed.
Cut back on chili powder, cayenne spice, chipotle pepper and jalapeno if you don’t care for spice. You could do step 1 and then add everything to a crock pot and cook on low for 6-8 hours if you prefer.
Leftovers freeze and reheat well.
Perfect for a cold, winter evening!