We love chili. I've tinkered with the recipe over the years.
This is my latest version. Corey says it's just right--flavorful and not too spicy.
3 tablespoons olive oil
1 medium Vidalia onion, peeled and chopped
1 poblano chile, stemmed, seeded and chopped
2 cloves garlic, minced
2 teaspoons kosher salt, divided
2 pounds ground sirloin
1 teaspoon Mrs. Dash Southwest Chipotle seasoning
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
10 ounce can Ro-Tel Diced Tomatoes with Chiles, mild, undrained
14.5 ounce can diced tomatoes, undrained
2 cans kidney beans, undrained
1 cup beef stock
Garnish: sour cream, shredded cheese, cilantro, chopped green onions and/or tortilla chips
Heat olive oil in large, heavy Dutch oven over medium heat. Add onion and poblano. Saute for 5-7 minutes, or until translucent. Add minced garlic and one teaspoon salt. Cook for two more minutes.
Raise heat to medium-high. Add ground sirloin. Break up the meat with a wooden spoon while it cooks through. Add next six ingredients and the remaining salt. Cook until fragrant.
Add tomatoes, beans and beef stock. Bring it to a boil. Reduce the heat to simmer; cook for 30 minutes, uncovered. Taste for seasoning. (I like to use a potato masher at this point to crush some of the beans. It makes it thicker.)
Garnish and enjoy! Freshly baked cornbread alongside is a must.
Puree the leftover chili with an immersion blender and use it to top grilled hot dogs and baked potatoes. Yum!!