Last week I cooked up a new chili recipe for the 6th Annual Half Acre Chili Cook-off. The event this year was once again a huge success. I literally ran out of chili an hour before the event was over.
The event raises money for The Arts of Life Center, which is committed to providing high quality, innovative services for adults with developmental disabilities. For the record, I didn’t win but seeing all of the attendees having a good time and enjoying all of the chili meant more than any award I could have won. I also had a many friends and family come to support me which meant the world to me.
This event has won a special place in my heart and I can’t wait to enter next years cook-off. Once again, I’ll be back with my beans ablazin’!
Chili En Fuego
Ingredients
- 1 lb ground beef
- 1 can 15oz kidney beans (drained and rinsed)
- 1 can 15 oz black beans (drained and rinsed)
- 1 can 15 oz fire roasted tomatoes
- 1 can 15 oz chunky tomato sauce
- 2 tsp sweet smoked paprika
- 2 tsp cumin
- 1/2 small jalapeño diced
- 1/2 small serrano pepper diced
- 1/2 small cayenne pepper diced
- 1/2 small habanero pepper diced
- 1/2 small thai chili pepper diced
- 1 onion about a cup diced
- 1 lime juiced
- salt and pepper to taste
Instructions
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In a deep pot, brown meat and onions.
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Drain fat if you want to save a few calories if not leave fat (it will add depth to the flavor of the chili).
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Add peppers and sauté with meat and onions for 2-3 minutes.
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Add tomatoes, beans and spices. Simmer for one hour.
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Squeeze in lime juice. Salt and pepper to taste and serve with your favorite toppings.
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Enjoy!
Recipe Notes
This chili reheats well (it might even taste better the next day) and also freezes well.
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