Looking for a great game day chili that has a bit of a kick to it? This recipe has that nice level of spice that many people look for in a chili, and is topped with a fresh herb loaded sour cream. Instead of adding saltine crackers or oyster crackers that soak up all of the broth (and by all means, if you can't eat chili without crackers go for it!), it is topped with some crunchy crispy onions.
3 Tbs. vegetable oil
1 medium onion, skins removed and finely diced
1 large red bell pepper, finely diced
2 jalapeno peppers, seeded and finely diced
2 Tbs. tomato paste
1 chipotle chile in adobo sauce (from a can), finely chopped
3 Tbs. chili powder
2 tsp. cumin
2 tsp. coriander
2 lbs. ground beef chuck
2 (14 oz.) cans diced tomatoes
2 (14 oz.) cans kidney beans (with liquid)
1 bay leaf
In a Dutch oven, heat the vegetable oil on medium heat and add the onion, bell pepper and jalapenos. Cook, stirring frequently for about 5 minutes. Add the tomato paste, chipotle chile, chili powder, cumin, coriander and 2 Tbs. water. Continue to cook, stirring frequently for about 1 more minute.
Add the ground chuck and stir to break up the meat, cooking until the meat is no longer pink (about 3 minutes). Add the canned tomatoes, beans, bay leaf, 1 tsp. salt and 1 cup of water. Bring to a simmer and then reduce the heat to medium low. Cook, stirring occasionally, for about 40 - 45 minutes. Remove the bay leaf.
1 1/2 c. sour cream, light
1 1/2 Tbs. apple cider vinegar
2 Tbs. fresh cilantro, chopped
1 Tbs. chives (I use freeze dried), chopped
1 green onions, use greens only, and finely chop
1/4 tsp. salt and pepper
Mix the sour cream ingredients in a small bowl until combined. Ladle your chili into your servings bowls and top with a heaping mound of sour cream. Add canned fried onions on top for a great crunch!
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