Steph's Stovetop Chili {RECIPE}

It's been a while since I've posted a recipe, hasn't it?

This past week, the weather dipped into official Autumn territory:  brisk nights and not terribly warm days. I LOVED IT. I loved wearing jeans and long-sleeved shirts and not sweating profusely. After an unfortunate central air condition malfunction (where malfunction means total breakdown), I really sleeping with the windows closed and still needing to nestle under the covers to stay warm.

So delicious.

Also delicious was the amazing chili recipe I concocted in celebrating of the festive weather.  I've been happy with my go-to Chili recipe, but I was in the mood to try something new. I did a lot of research (I seriously pored over tons of chili recipes online and in cookbooks), and compiled common ingredients or ingredients I found intriguing.  And after an afternoon of cooking, a new Chili recipe was born.

Yup - this recipe is a STEPH ORIGINAL.  I do have another Chili recipe (which is also quite tasty), but it is developed for the slow cooker. This new recipe has a few more steps, a few more ingredients, but the pay-off is monumental.

Yes.  MONUMENTAL.

Using 3 different kinds of meat, a variety of chills and the right conglomerate of spices really makes this dish.  Many good recipes I found called for "smoked" or "chipotle" spices (such as chipotle chile powder or smoked paprika). I don't have those on hand - so I modified my spice list not to include them. I also wanted to use 1 bottle of lager beer, but did not get a chance to grab any before cooking.  So there is a lot of room in this recipe to try different things for different flavors.

After years of struggling to find a GOOD Chili recipe, I am humbled to finally have the piece de resistance. 

• 1.25 lbs of ground beef (I used 85/25)
• 1.25 lbs of ground pork
• 6 sliced of bacon, chopped
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 green pepper, seeded and chopped (red or yellow would be a great substitute)
• 1 poblano chili pepper, seeded and chopped (handle with care)
• 1 jalapeño chili pepper, seeded and chopped (handle with care)
• 3 14.5 oz cans of petite diced tomatoes, UNDRAINED
• 1 14.5 oz can of diced tomatoes with zesty and mild chiles, UNDRAINED
• 3 cans of beans, drained and rinsed (I used 1 pinto, 1 dark red kidney, 1 light red kidney)
• 4 TBS chili powder
• 2 TBS ground cumin
• 1 TBS paprika
• 2 tsp oregano
• salt and pepper to taste

1) Heat a large dutch oven or stock pot over medium heat.  Spray with non-stick cooking spray.  Add bacon bits and cook until bacon is crispy, stirring occasionally.

2) To the bacon, add onions, garlic, peppers and spices (chili powder, cumin, paprika, oregano, salt and pepper).   Cook until vegetables are tender and the spices are fragrant.  

3) Add the beef, breaking it up with a spoon. Once the beef is browned, add the pork, breaking it up with a spoon. Cook until the pork is cooked through and no longer pink.

4) Stir in beans and tomatoes, tossing to incorporate.

5) Lower heat and simmer for 2+ hours.

6) Taste test, and adjust seasonings as needed.  Serve with your favorite toppings/garnishes: sour cream, shredded cheddar cheese, scallions, hot sauce or Fritos!

~~~~~

Do NOT be intimidated by the AMOUNT of ingredients on the list.  It looks overwhelming, but they all come together quickly, and many ingredients involved opening cans and dumping them in the pot.  I am the Queen of Simple Suppers, and always aim to keep prep and process simple in the kitchen. This recipe definitely fits the qualifications!

Notes:

1) If you want to use beer (1 bottle or can), add it when you add the beans (see Step 4).  All recipes I researched suggested a lager, such as Budweiser.  My friend, Jen, swears by Sam Adams Octoberfest.  And I'd be interested to use Dogfish Head Punkin Ale (as we are HUGE Dogfish Head fans in this house)

2) If you want hotter chili, leave some of the poblano and jalapeño seeds in. If you can't stand the heat, make sure you remove ALL pepper seeds.

3) I did not know this until recently, but apparently Fritos and chili were made to be lovers.  Serve chili over a handful of Fritos, and you'll never be the same.


What are your favorite chili toppings?  How would you modify this recipe to suit your tastes?

Have a great week!