Jay Pennington’S Just Plain Good Chili
Description
This robust chili delivers deep, savory flavors through a long, slow simmer that melds ground beef with a rich tomato base and a blend of warm spices. The dish features a perfect balance of savory meat, sweet tomatoes, and a gentle kick from jalapeos and chili powder. Ideal for cold evenings, potlucks, or freezer meals, it improves in flavor over time. Serve it hot with cornbread or over rice for a satisfying, home-style meal that feeds a crowd with ease.Ingredients
Directions
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Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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Add the chopped onions, green peppers, and celery. Saut for about 10 minutes until softened and translucent.
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Add the ground beef to the pot. Cook, breaking up the meat with a spoon, for about 10 minutes or until browned and no longer pink. Drain excess fat if necessary.
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Stir in the tomato paste, stewed tomatoes, tomato sauce, and chile salsa. Mix well to combine.
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Add the chopped garlic, chili powder, salt, oregano, and jalapeo. Stir to ensure all spices are evenly distributed.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, stirring every 10-15 minutes to prevent sticking.
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Taste and adjust seasoning with garlic salt and black pepper as needed. Serve hot.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 596.0kcal
- % Daily Value *
- Total Fat 29.8g46%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 1820.0mg76%
- Total Carbohydrate 94.0g32%
- Dietary Fiber 38.5g154%
- Sugars 5.1g
- Protein 18.8g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, let the chili sit overnight in the refrigerator before reheating; the flavors will deepen and intensify.
You can substitute lean ground turkey or chicken for the beef for a lighter version.
To add more texture and substance, consider adding 2-3 cans of kidney beans or black beans during the simmering stage.
If you prefer a milder chili, remove the seeds and ribs from the jalapeo before chopping, or omit it entirely.
This chili freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
chili, beef, ground beef, mexican, spicy, slow cooker, comfort food, dinner, potluck, hearty, tomato, garlic, onion, peppers, simmered
