world’s best chili
I have some sports fans in my life, and the first time I made this chili it was for a Super Bowl party. It was such a hit, folks now request it! This dish can be made in advance and kept in the fridge for a couple of days or frozen for a month or so. I like to make a big batch, then freeze it in small containers to take for lunch or to serve with rice for dinner.
- 3 pounds ground beef
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 24-ounce can tomato puree
- 3 cups beef stock
- ¼ cup red wine vinegar
- 2 tablespoons pickled sliced jalapeño peppers (optional)
- 1 tablespoon ground nutmeg
- 1 tablespoon plus 1 teaspoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 10¾-ounce can pinto beans, drained
- 10¾-ounce can kidney beans, drained
- 2 cups shredded Monterey Jack or cheddar cheese, for serving
- 2 cups sour cream, for serving
Season the beef with the salt and pepper. Heat the oil in a large saucepan and brown the beef. Remove beef and set aside. Discard all but 2 tablespoons of fat from the pan. Add the onion and sauté until translucent and fragrant.
Return the beef to the pan and add the tomato puree, beef stock, vinegar, jalapeños (if using), and spices and simmer for 30 minutes. Adjust the seasoning, adding more salt and pepper, if needed. Add the beans and cook for an additional 15 minutes.
Serve in mugs or bowls with cheese and sour cream on top.