Quick and Spicy Chili
I guess you can’t really call it a “quick” chili since it did take about an hour to make but it really was an easy and simple recipe. It tasted great as the bold flavors became completely immersed in the tender and juicy meats and the spiciness to the chili was absolutely perfect. I served it with a French baguette but you could also serve it in a bread bowl. It also tasted great as leftovers.
Quick and Spicy Chili (adapted from Allrecipes):
Yields 4 servings
- 1 pound lean ground beef (I used 96/4)
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2/3 cup whole kernel corn
- 1 (8 ounce) can tomato sauce
- 1/2 (3 ounce) can tomato paste
- 1 cup water
- 1 jalapeno pepper
- 1 habanero pepper
- 1/2 red onion
- 1 large clove garlic
- 1-2 tablespoons corn meal
- 1 1/2 teaspoons ground cayenne pepper
- 2 tablespoons chili powder
- 3/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon white sugar
Place the beef in a skillet over medium heat.
Cook until evenly brown. (Don’t overcook or the meat will be tough and tasteless.)
In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water.
Bring to a boil, and reduce heat to low.
In a food processor, finely chop the jalapenos, habanero, onion, and garlic.
Mix into the pot.
Mix in the corned beef.
Stir in corn meal. Season with cayenne pepper, chili powder, salt, black pepper and sugar.
Cook 45 minutes to 1 hour, stirring occasionally.
Top with some cheese and serve immediately.