Katie’s Killer Chili

You know what doesn’t suck when it’s a cold night and you need comfort food? Katie’s Killer Chili. Made from a family recipe that’s been passed down through generations, this tried-and-tested family favorite is simple to make, delicious to eat, and easy to make your own by tweaking the basic ingredients.

Because this chili always goes fast, I’ve provided the ingredients to make a mega batch enough to feed the family for days. I recommend making enough to freeze the left-overs … chili is always better when the flavors get to stew for a day or two or when you reheat it from frozen.

Katie’s Killer Chili

Katie Savory

Delicious family recipe for Chili con carne

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 people

Ingredients

  

• 4 lb lean ground beef ideally 85% lean
• 2 tbsp salt add more salt to taste
• 1 tbsp pepper add more pepper to taste
• 3 yellow onions diced
• 2 tsp Better than Bouillon or concentrated beef stock such as Oxo cubes
• 2 tsp smoked paprika add more paprika to taste
• 2 tsp chipotle chili pepper add more chili pepper to taste
• 12 cloves garlic crushed, diced, or minced; add more or less to taste
• 3 pinches chili flakes less or more to taste
• 3 14.5oz tin diced tomatoes
• 1 tin tomato paste
• 2 15.5oz tin kidney beans
• 1 15.25oz tin sweetcorn
• 3 peppers A mix of red, green, yellow, or orange
• 1 large glass good red wine
• 2 tsp ground dark chocolate As dark as possible
• 1 cup cheese grated, for garnish
• 5 green onions diced, for garnish
• 1 cup sour cream for garnish

Instructions

 

• Break up the ground beef and brown it in a large pan, stirring frequently
• Add the diced onions, mix in, and fry until the onions begin to go translucent
• Season with salt and pepper and stir well
• Add the concentrated beef stock and stir well
• Sprinkle on the smoked paprika and chipotle chili pepper, and stir well
• Add the minced garlic and stir in, allow to fry for 1-2 minutes
• Sprinkle on the chili flakes and mix in
• Pour in the diced tomatoes and add the tomato paste and stir well. Bring the mixture to the boil
• Drain and rinse the red kidney beans and add them to the mixture
• Drain the sweetcorn and add to the mixture and stir well
• Add the sliced mixed peppers and stir well
• Add a large glass of red wine and stir well
• Leave the mixture to simmer for 20 minutes
• Sprinkle on the dark chocolate and mix well
• Allow the chili to simmer for 20 more minutes, taste occasionally and add more seasoning as needed
• Serve with sour cream, grated cheese and sliced green onions

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