Serious Foodie Meat Chili

Chili is a favorite of pot-luck parties, and tailgate parties, or simmering dish that makes the house smell wonderful – and our Serious Foodie recipe, which we’ve perfected over the years, is no exception.  Using the Serious Foodie Hatch Chile Sauce (click HERE to order on-line), this recipe is a no-fuss chili that always has our friends coming back for seconds. It’s a slightly spicy complex sauce that should please any chili perfectionist.

If meat isn’t your thing, then we have an equally great vegetarian version:  click HERE.

Or, if you have some turkey or chicken hanging out in your frig, try our version of turkey chili – click HERE.
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Serious Foodie Meat Chili

Author: Mr. Serious Foodie
You can substitute ground turkey or chicken for a lighter version. Add some of your favorite hot sauce, or jalapenos, to pump up the heat.

Ingredients

  • 1 to 1.5 pounds ground beef
  • 4 tablespoons safflower oil (or any other neutral tasting oil)
  • 1½ cups diced sweet yellow onions
  • 1 cup chopped red and/or yellow bell peppers (add some jalapenos for a bit more heat)
  • 1 medium to large carrot, diced
  • 2 medium zucchini, stem ends trimmed and cut into small dice
  • 2 tablespoons minced garlic
  • 2 cups fresh corn kernels (about 3 ears; you can grill the corn first for extra flavor).
  • Salt and pepper
  • 1 bottle Serious Foodie Hatch Chile cooking sauce
  • 1½ cup good quality chicken stock
  • 16 ounce can kidney beans, drained
  • 16 ounce can navy beans, drained
  • Optional: sliced avocado and jalapeno peppers for garnish

Instructions

  1. In a large, heavy pot, brown the ground beef. Remove the ground beef, then drain off the fat.
  2. Heat 2 tablespoons of oil over medium-high heat in the same pan. Add the onions, peppers, and carrot. Season with salt and pepper, then cook while stirring, until the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the zucchini, season with salt and pepper, then cook for 5 minutes. Remove and hold.
  3. Make sure there is a bit of oil on the bottom of the pot. Add the garlic, and saute for 1 minute. Add the cooked meat and vegetables from steps 1 & 2 back to the pot.
  4. Add the Hatch Chile sauce and chicken stock, stir well. Add the corn, kidney beans, navy beans, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

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