"Flaming" Beef Chili
An homage to the Flames - a spicy beef and bean chili for game time or a cold winter's night!
Ingredients
- 1 tbsp oil (canola or olive)
- 1 large onion, chopped
- 3 cloves garlic
- 2 lbs lean ground beef
- 2 tbsp chili powder
- 2 tsp paprika
- 1 tsp cayenne pepper
- 2 tsp cumin
- 1 tsp oregano
- 2 tsp salt
- 2 14 oz cans of tomato sauce
- 1 28 oz can of diced tomatoes
- 1 19 oz can of black beans
- 1 19 oz romano beans
- 1 c beef broth (optional - just adds to make it a richer flavour)
- 1 green pepper, chopped
- 1 jalapeno pepper, chopped (optional)
- 2 c mushrooms (optional)
Instructions
- Brown onion and garlic in oil until onion is soft and translucent. Then add ground beef to mixture to brown. Once browned, add spices and mix thoroughly to make sure spices are well incorporated into mixture. Add the cans of tomato sauce, tomatoes. Rinse beans in water in a colander and then add to mixture with beef broth, mixing all added ingredients well. Bring to a boil and then reduce heat to simmer. Add the peppers and mushrooms. Simmer for a minimum of an hour for best flavour.
Notes
*Some suggested toppings - cheese, chopped cilantro, chopped green onions, sour cream, avocado
* You can add any combination of beans to the mixture as long as it adds up to 36 oz - otherwise adding more or less just means your ratio of meat to beans will change accordingly. Everyone in my family is not a fan of kidney beans so I use a combo of other types of beans, depending what's in the pantry.
* Beef broth is not necessary but a nice addition - if you don't have it, just add water. You can also substitute a beef flavouring cube with water as well.
* We like our chili medium to medium-hot, so 1 jalapeno pepper does the trick, but you can add or remove depending on how much heat you like.
*If you have leftovers, it is great to put on nachos, french fries or a baked potato for another tasty weekday meal - just add cheese, melt in the oven and add your fixins!