Chili That’s Mild, Yet Sooo Flavorful
Posted: December 22, 2018
On a cold winter day nothing quite warms you up like a nice bowl of chili. Our family has several requirements though when it comes to our chili:
- The spiciness has to be no hotter than a poblano.
- It can’t have garlic, one of us is allergic.
- Shouldn’t be from a can.
We had a hard time finding a chili powder from the local small town stores that didn’t have garlic. The only one I could find is actually a Chipolte powder, it is fairly spicy being smoked jalapeno but there isn’t a lot in this recipe. I am going to buy a spice grinder in the future and make my own from a dried chili to cut the spiciness.
- 1 lb ground beef
- ½ onion, diced
- 1 small can tomato paste
- 15 oz can fire roasted tomatoes
- 1 can beef stock
- 1 can pinto beans
- 2 tsp chili powder
- 2 tsp cumin
- 1 T paprika
- 2 tsp Worcestershire sauce
- 1 dash cinnamon
- Salt and Pepper to taste
- 1 broth can water
Brown beef over medium high heat in a large pot. Break pieces to desired size and drain grease. Add onions and saute until onions are slightly translucent, typically less than 5 minutes. Add the chili powder, cumin, paprika and cinnamon then cook until fragrant. Add tomato paste and work into the meat, cook for a couple of minutes. Add broth, tomatoes, Worcestershire and water then bring to a slow boil. Add beans and reduce heat to low. Cover and simmer for 45 minutes or until sauce is thickened to desired consistency. Season with salt and pepper to taste.
Great toppings includes cheddar cheese, diced onion, saltine crackers, cilantro and sour cream.