Chili is a great, hearty meal to eat around a campfire or on a cold winter night.
This basic recipe can be done just with pantry staples. So, it’s good to have this backup when things are piling up and you can’t get to the store.
- 1 Red Onion
- 2 Poblano Peppers
- 2 Jalapeno Peppers
- 2 Serrano Peppers
- 2 28oz Cans Diced Tomato
- 2 16oz Cans Red Kidney Beans
- 1 16oz Can Corn
- Half Tube Tomato Paste (4 Tbsp)
- 2 Tbsp. Dijon Mustard
- 4 Cloves Garlic
- 1 Tbsp. Oregano
- 1 Tbsp. Cayenne
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Cumin
- 1 Tbsp. Parsley
- 1 Tbsp. Chili Powder
First, dice the red onion and peppers. For peppers, I you decide how hot it is. As written this recipe is too hot for most people.
Start with just the poblano peppers. Or for very mild people, use bell peppers instead.
In a dutch oven or large pot on medium, add the diced onion and peppers with a pinch of salt. Saute until they start to turn translucent.
While that is cooking, press, peel, and mince the garlic and set it aside for later.
Next add in the warm spices: cayenne, smoked paprika, cumin, and chili powder. Let these toast for a minute. Then, add the tomato paste.
Cook the tomato paste until brick red. Add the Dijon mustard and cook for 1 minute too.
Then, add the minced garlic and cook for 30 seconds. When you smell the garlic, it’s ready.
Now, add in the diced tomato and herbs: oregano and parsley. Bring this mixture up to a simmer.
Then, add the beans and corn. Let those warm up for about 5 minutes and then you’re done!
A good alternative to some of the beans is to add cauliflower to this recipe. During prep, break it down into florets.
Then after adding the diced tomato, add the cauliflower and cook until al dente. Finish with beans or not!
For a more authentic recipe and deeper flavor, make a chili puree out of dried ancho, guajillo, and chipotle chilis. To do this, dry roast them in the oven on 350°F for 5 minutes.
Take them out and remove the seeds and stems. Then, puree with hot water in a blender or food processor and set aside.
Add the chili puree right before the diced tomato. This should deglaze the pan the same way the tomato does.
Let it cook for 5 minutes before continuing as written with the tomato.