I’ve been making this chili for so long I’m not actually sure where the recipe came from. I do know that I cut the recipe down in thirds and it still makes four hearty servings. I usually substitute ground turkey for the ground beef and no one is the wiser. That makes this chili substantially lower in fat than normal recipes. Plus, its chock full of veggies. A stick to your ribs meal, this is great on a cold day. Pair it with corn bread and you’ve got a full meal. This freezes well so you can morph the recipe back up to its original proportions; feed an army and freeze what is left over.
For some reason I mentally link this recipe with the Los Angeles Times. I have one of their annual cookbooks; I dragged it out from the cookbook shelf to see if I could source it there but the recipe wasn’t in there so perhaps I cut it out of the paper. So, if someone in Los Angeles wants to take credit for this recipe, let me know.
In the meantime, I present to you my favorite chili recipe ever and the cornerstone of Chili-Fest 2010.
- 2 tbls olive oil
- 1 medium onions, diced
- 1 clove garlic, minced
- 1 pound lean ground chuck (or turkey)
- 1 28-ounce can petite diced tomatoes
- 1 15-ounce can red kidney beans drained
- 1/4 cup red wine vinegar
- 1/4 cup chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 4 oz canned green chiles
- Heat oil in large Dutch oven.
- Add onions and garlic; sauté until tender.
- Add meat and brown over medium high heat.
- Stir in tomatoes, beans, vinegar and spices. Bring to boil.
- Reduce heat and simmer, stirring occasionally for 30 minutes.
- Season to taste with salt, pepper and additional herbs if desired.
Serve with shredded cheese and/or sour cream.
Nutritional information – values per serving are approximate:
Calories 380.0 Total Fat 16.9g Cholesterol 80.0mg Sodium 830.2mg Potassium 455.7mg Total Carbohydrate 32.2g Protein 29.8g
Inspiration: Los Angeles Times
Photo credit: TheCulinaryGeek on Flickr. CC Licensed. A much better picture than I could ever take!