Well fall is definitely upon us, even if it is still 80 degrees in Colorado. 🙂 I’m thrilled to start cooking for fall, and warming the house with the smells and feel of slow cooking, or casseroles. With that, Chili is one of our family favorites. Homemade chili can be not only a meal all on it’s own, but a topping for a baked potato, or even topping off hot dogs for some drippy chili dogs.
Today, I tried a new recipe from The Food Network Magazine’s October issue called “Savannah Tailgater Chili” made by Bobby and Jamie Deen. So here it is for all of you. 🙂
Savannah Tailgater Chili – Food Network Magazine, October 2011 Edition
- 3 TBSP extra-virgin olive oil
- 2 pounds ground beef
- Kosher Salt and freshly ground pepper
- 1 medium onion, diced (about 1 cup)
- 1 small green bell pepper, seeded and diced (about 1/2 cup)
- 2 large cloves garlic, finely chopped
- 1/4 cup chili powder, plus more to taste
- 2 tsp dried oregano
- 1.5 tsp ground cumin
- 3 15-oz cans red kidney beans, drained and rinsed
- 1 28-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 1 10-oz bag frozen corn kernels
- Sour cream, for serving
- Grated Cheddar Cheese, for serving
1. Heat 2 TBSP olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it with a fork, until cooked through, 7-8 min. Season the beef with 1/2 tsp each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
2. Heat the remaining 1 TBSP olive oil in the pot. Add the onion, bell pepper and garlic and saute until softened, about 5 min. Stir in the chili powder, oregano and cumin and cook for 1 min.
3. Return the beef to the pot. Stir in the beans, tomatoes, tomato sauce, corn, 1.5 cups of water and 2 tsp salt. Simmer 30-45 min. taste and add more chili powder if desired.
4. Ladle the chili into serving bowls and top with a dollop of sour cream and sprinkling of cheddar cheese.
I found that the taste was delicious, and I came up with a random thought that an avocado on top would be a nice change…and I was right! The creamy avocado was a nice taste and texture!
What’s your favorite chili recipe?