You can substitute olive or canola oil for the vegetable if you prefer.
For the best results, use extra-lean ground beef. You can substitute another ground meat, such as ground turkey or chicken, for the beef if you prefer. Just make sure that the meat is cooked through before moving onto the next step.
You can adjust the amount of the chili powder depending on your personal tastes. Instead of using the individual spices, you can also use a premixed chili seasoning packet from the grocery store, which typically contains chili powder, garlic powder, oregano, cumin, and other spices.
Leave the pot uncovered as you bring it to a boil. Stir the pot regularly as you heat it to ensure that none of the ingredients stick to the bottom or sides.
If you don’t have a lid for your pot, you can cover it with a piece of foil or a flat baking sheet. Stir the mixture periodically to ensure that it’s cooking evenly.
Don’t cover the pot when you simmer the chili with the beans added.
Classic chili is often served with toppings such as shredded cheddar cheese, sour cream, chopped onions, and tortilla chips. Store any uneaten chili in the refrigerator. It should keep for 3 to 4 days in an airtight container. You can freeze the chili if you don’t eat all of it. Place it in freezer-safe containers, such as plastic freezer bags, in individual serving sizes after it’s cooled completely. It will usually keep for 4 to 6 months in the freezer.
You can substitute canola oil for the olive oil if you prefer.
You can mix chopped celery in to saute with the onion and garlic if you like.
You can adjust the amount of chili powder to taste.
You can use any combination of green and yellow peppers that you like. You can also substitute red for one of the peppers.
Make sure to stir the chili occasionally so it cooks evenly.
Store any uneaten chili in the refrigerator. It should keep for 3 to 4 days in an airtight container. You can freeze the chili if you don’t eat all of it. Place it in freezer-safe containers, such as plastic freezer bags, in individual serving sizes after it’s cooled completely. It will usually keep for 4 to 6 months in the freezer.
You can substitute guajillo or pasilla chiles for the New Mexico. You can also use any combination of the three. Make sure not to let the chiles burn or they will become bitter.
The water that you soak the chiles in doesn’t have to be boiling. Use the water from your tap’s hottest setting to soak them.
Handling hot chiles can irritate your skin and eyes. It’s a good idea to wear rubber gloves when cutting the chiles open. Running the chiles under water can help rinse out the seeds. Be careful not to rinse away any of the flesh, though.
If the mixture is too thick, you can gradually mix more water into the paste. You may need to scrape down the sides of the blender’s pitcher with a spatula to ensure that all of the ingredients are fully blended.
Make sure to swirl the oil throughout the skillet so it is fully greased. Be careful not the burn the meat. If you suspect that it might be cooking too quickly, lower the heat.
Stir the onion and garlic periodically as you saute them to ensure that they cook evenly.
Masa harina is a finely ground corn flour. You can usually find it in the Mexican or international foods aisle at the grocery store.
If there are any juices in the bowl with the cooked beef, add them to the skillet as well. As you stir the chile paste and meat into the skillet, make sure to scrape the bottom to lift any browned bits and mix them in as well.
Stir the mixture periodically as it simmers to ensure that it cooks evenly.
It’s normal for the chili to appear to have too much sauce even after simmering. The next step will help absorb some of it.
If the chili seems too dry, mix in more broth and/or water. If the chili seems too liquidy, turn the heat back on and allow it to simmer until it thickens further. Mix in additional salt, brown sugar, and/or vinegar to suit your taste.
Store any uneaten chili in the refrigerator. It should keep for 3 to 4 days in an airtight container. You can freeze the chili if you don’t eat all of it. Place it in freezer-safe containers, such as plastic freezer bags, in individual serving sizes after it’s cooled completely. It will usually keep for 4 to 6 months in the freezer.
You can substitute canola oil for the olive oil if you prefer.
You can add more cayenne pepper if you would like the chili to have more of a spicy kick.
You can substitute a serrano pepper for the jalapeno if you prefer.
If you don’t want to cook your own chicken, you can use a rotisserie chicken from the grocery store. Remove it from the bone and dice or shred it before mixing it in.
You can leave the lid off the pot when you simmer the chili for the final time.
You can also top the chili with chopped tomato, chopped scallions, cilantro, guacamole, and/or tortilla chips. Store any uneaten chili in the refrigerator. It should keep for 3 to 4 days in an airtight container. You can freeze the chili if you don’t eat all of it. Place it in freezer-safe containers, such as plastic freezer bags, in individual serving sizes after it’s cooled completely. It will usually keep for 4 to 6 months in the freezer.
