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Damn Chili

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“Damn Chili” is a hearty, flavorful dish filled with a perfect blend of spices, tender meat, beans, and tomatoes. This chili is customizable, with options for different heat levels, and offers comforting, savory, and smoky flavors in every bite.

Ingredients

  1. For the Meatballs:
    1 lb ground beef (or turkey or chicken for a leaner version)
    1 onion, chopped
    2 cloves garlic, minced
    1 green bell pepper, chopped (optional)
    1 can (15 oz) kidney beans, drained and rinsed
    1 can (15 oz) black beans, drained and rinsed
    1 can (14.5 oz) diced tomatoes (with juices)
    1 can (6 oz) tomato paste
    1 cup beef or chicken broth (or vegetable broth for a vegetarian option)
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon smoked paprika
    1/2 teaspoon cayenne pepper (optional, for extra heat)
    1 teaspoon dried oregano
    Salt and pepper to taste
    1 tablespoon olive oil
    1 tablespoon brown sugar (optional, for balancing the acidity)
    1/2 cup shredded cheese (optional, for topping)
    Sour cream (optional, for topping)
    Chopped green onions or cilantro (optional, for garnish)

Instructions

Cook the Meat: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.

  1. Sauté the Vegetables: Add chopped onion, garlic, and bell pepper (if using). Cook for 5-7 minutes until softened.
  2. Add the Tomatoes and Beans: Stir in diced tomatoes, tomato paste, kidney beans, and black beans. Mix well.
  3. Season the Chili: Add chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, and pepper. Stir until evenly mixed.
  4. Simmer: Add broth and bring the chili to a simmer. Lower the heat and cook for 30-45 minutes, stirring occasionally. Adjust seasoning, adding brown sugar if desired to balance acidity.
  5. Serve: Ladle the chili into bowls and top with cheese, sour cream, and chopped green onions or cilantro.

Notes

  1. For a vegetarian version, use plant-based ground meat or increase the beans (e.g., add pinto beans) for a meatless chili.
  2. Add jalapeños, fresh diced serrano peppers, or extra chili powder for more heat.
  3. If you prefer a milder version, reduce or omit the cayenne pepper and use a mild chili powder.
  4. Store leftovers in an airtight container for up to 4-5 days or freeze for up to 3 months.
  5. To thicken the chili, let it simmer uncovered for a few extra minutes or mash some of the beans.

Nutrition

Find it online: https://thefamilycooking.com/damn-chili/