This recipe comes from my neighbor Matt, who is famous for his chili recipes – this is just one of the many! It is great for football parties or something to warm the soul on a cold windy day. If you have leftovers or want a new take try some of my creations I made using this chili, Matt’s Chili over Pappardelle Pasta or Matt’s Chili Nachos.
2 lbs. of lean ground beef
1 large yellow onion chopped, about 2 cups
3 tablespoons of ground cumin
3 tablespoons of chili powder
1 1/2 tablespoons of garlic powder
3 tablespoons of chopped canned chipotle chilies in adobo sauce
2 1/2 cups of beef broth – you may need more
1- 15 oz. can of diced tomatoes drained
1 cup of fresh cilantro finely chopped – divided
1 bag of mild or sharp cheddar cheese
Fritos and/or oyster crackers
Additional chopped onion
Fresh cilantro leaves
Sauté beef and onions in a large Dutch oven or large 8 qt. pot over high heat until beef is cooked, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies and sauté for about 3 minutes. Mix in beef broth, tomatoes and a 1/2 cup of cilantro. Reduce heat to medium low. Partially cover (lid tilted) and cook for 1 1/2 hours, adding more broth by 1/4 cup if chili becomes dry. Season with salt and pepper. Refrigerate overnight in the same pot. When ready to serve, simmer over low heat, until warm. Mix remaining ½ cup cilantro into chili. Ladle chili into bowls. Serve with garnish or allow guests to add their own garnish.
Try Negro Modelo, Modelo Especial, Dos Equies, Saint Arnold Elissa IPA (Houston, TX), “Old Speckled Hen” English Fine Ale, a Corona with a wedge of lime or try one of my margaritas of your choice.