It’s hard to find good chili. And that’s an understatement. I can’t tell you how many potlucks and church socials I’ve been to where, sample after sample, I’ve come away anywhere from unsatisfied to honest-to-goodness grossed out. Can you relate? Too sweet, too spicy (like, hot as hades spicy, like, holding a torch to your mouth spicy), too soupy, too “dry”, waaaaay too much cinnamon (honestly, it’s chili, folks- not cinnabons), too “out of the can” tasting, too greasy, too hard (as in undercooked beans), too mushy (as in refried bean chili), too…you get the point. So anymore on these occasions I just make it a habit to nonchalantly skip past the chili pots and move on to something else.
Chili. Few things are more tummy-warming than a good bowl of chili served up with a good piece of cornbread. I’m going to share my versions of both with you and I’m confident you’ll agree that they’re both delicious. Now you can bring a pot of chili along to the next potluck and you’ll have a hit on your hands. And if I happen to show up at the same function, I won’t have to skip past that chili pot!
And don’t forget to serve this with some Darn Good Cornbread.
Darn Good Chili
- 1 pound ground beef
- 1 large onion ,diced
- 1-2 jalapeno peppers ,seeded and chopped
- 16 oz bag of dried kidney beans ,soaked overnight
- 2 14 oz cans tomato sauce
- 2 14 oz cans petite diced tomatoes
- 1 can Campbell’s Condensed Tomato Soup ,do not add water
- 1 cup water
- 2 tablespoons masa harina
- Sour cream
- Cheddar cheese ,shredded
- Chili Seasoning Mix:
- 2 tablespoons flour
- 3 tablespoons chili powder
- best homemade chili powder (highly recommended)
- 1/2 teaspoon crushed dried red pepper or cayenne pepper
- 1 teaspoon sugar
- 2 1/2 teaspoons salt
- 1/2 teaspoon dried minced garlic or 1 teaspoon fresh
- 2 teaspoons cumin
- 1 tablespoon beef bouillon granules
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- Cayenne pepper ,according to desired heat level
- Heat some oil in a large Dutch oven and brown the ground beef, adding the onions and jalapeno peppers while the beef is still a little pink. Cook until the onions are tender and transparent. Combine the chili seasoning mix and add it to the ground beef and onions. Stir to combine.
- Add the remaining ingredients (except for the sour cream and cheddar cheese), bring to a boil, reduce the heat to low and cook until the beans are tender, or about one hour, stirring occasionally to prevent bottom from burning. Add more chili powder and salt to taste.
- Serve with a dollop of sour cream and some shredded Cheddar cheese along with cornbread. See recipe below.
- Note: Chili is often best reheated the following day after the ingredients have had time to thoroughly blend. Great make-ahead meal.