My favorite chili recipe! Of course it's mine and that makes it better than anyone else's...well, at least in my mind :). Easy to make and fills the house with the comforting aroma of a hearty meal on a snowy day.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 45 mins
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.

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  • Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.

Cook's Note:

Substitute 1/3 cup minced fresh cilantro for the dried if you like.

Nutrition Facts

414 calories; protein 37.1g 74% DV; carbohydrates 24.6g 8% DV; fat 17.9g 28% DV; cholesterol 99mg 33% DV; sodium 730.1mg 29% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2019
I live in Oregon and Hatch chilis are not readily available. I found a local who's been growing them (seeds from Hatch) and sells them roasted. My first attempt at recipe I used skinned roasted peppers. I had my butcher rough grind my top sirloin steak. Those were my changes I made first go round. 2nd time repeated above and replaced water with prepared coffee and no cayenne pepper, allot more salt and a dash of Emerils Bam. Simmered 3-4 hours stirring every 30 minutes. I have to stop myself from tasting it as I am entering it in a chili cook off. Feel pretty good about bringing this!!! This recipe needs no luck as it proves itself a winner. Thanks for sharing Scott. Read More
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