Dynamite Chili

Print Friendly Version Print Friendly Version

Are you ready for some FOOTBALL?  In honor of Super Bowl Sunday, I wanted to make my Aunt Becky’s famous chili recipe.  After bugging her for years for the recipe, I was finally able to pry it away from her.  She recently retired and moved out of the area to her new home at the beach and she finally parted ways with this awesome, hearty recipe.  When she gave it to me, I couldn’t wait to make.  Of course, I have to put a CookingShorts twist on it, but I know she would love it and it would make her proud. 

Ingredients (Chili):Dynamite Chili

  • 1/2 ground beef – 80/20
  • 1 15oz can light red kidney beans – lightly rinse to remove some of the starch
  • 1 15oz can dark red kidney beans – lightly rinse to remove some of the starch
  • 2 14oz cans of Italian stewed tomatoes
  • 1 large onion – thinly sliced
  • 2 garlic cloves – finely chopped
  • 1/2 cup yellow pepper – diced
  • 1/2 cup red pepper – diced
  • 2 TBSP ground chili pepper
  • 1 TBSP ground cumin
  • 1 TBSP ground coriander
  • 1 TBSP dried parsley
  • 1 TSP red pepper flakes
  • salt and pepper
  • olive oil

Ingredients (Garnish):

  • scallions – diced (whites and greens)
  • sour cream
  • shredded cheddar cheese

 Directions:

In a large pot over medium heat, drizzle olive oil to lightly coat the bottom on the pot.  Saute your onions, peppers and garlic until tender.  In a separate large skillet over medium heat, brown your ground beef, using a potato masher to break up the meat.  Season both your veggies and beef with salt and pepper.  Add spices to your veggie mix and stir to combine.  Allow to cook for about 1 minute and add in your kidney beans.  To your browned beef, add in your stewed tomatoes.  Again, use your potato masher to break up your tomatoes.  Add your beef mix to the veggie mix with 1 14oz can of water.  Stir to combine.  Allow to come to a simmer and cook for about an hour.  Smells good, doesn’t it? 

Pour chili into a bowl and garnish with scallions, sour cream and cheddar cheese.  Make my famous cornbread muffins to soak up the delicious tomato broth.

TAGS: , ,

2 Comments

  1. Aunt Becky says:

    I think the additions you have made to the chili make it completely awesome now. The Italian stewed tomatoes give the chili a little sweetness. It is even better the next day.

  2. A couple of people have asked me about how to use this recipe with a slow cooker or crockpot. It’s REALLY simple.

    Add all ingredients to the slow cooker, minus the ground beef and stewed tomatoes.

    In a separate large skillet over medium heat, brown your ground beef, using a potato masher to break up the meat. Season salt and pepper. To your browned beef, add in your stewed tomatoes. Again, use your potato masher to break up your tomatoes.

    Add beef mixture to the slow cooker party. Cook on low for 4-5 hours for perfect crockpot chili. Enjoy.

Leave a Comment