Even though it's hot and sticky, nothing can stop me from indulging in a hearty bowl of chili. The tender kernels of beef and kidney beans evolve into velvety goodness in your mouth are impossibly irresistible!
This recipe is a variation of my mother's. It's almost exactly the same apart from the addition of chipotle peppers in adobo sauce. It adds a much welcome layer of umph and heat to an otherwise flawless recipe! I like it with a big dollop of full fat Greek yogurt or sour cream to cut the through the spice:)
1-2 tablespoon chipotle peppers in adobo sauce. This has a lot of heat so go with less if necessary
1 medium onion, small dice
2 garlic cloves peeled and smashed
2 cans peeled whole tomatoes
1 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon paprika
1/2 tablespoon extra virgin olive oil
1/2 tablespoon Worcestershire sauce
salt and pepper to taste
2 bay leafs
pinch of sugar
Preheat oven to 350. In a large ovenproof pan add olive oil and sweat the onions on med-low heat until soft and translucent. Add the garlic cook for another 2 minutes. Add the chipotle peppers and beef. Sprinkle the chili powder, cumin, paprika, Worcestershire sauce and a good pinch of salt on the beef and cook on medium high heat until nicely brown (about 10 minutes). Add the beans and mix well. Add the tomatoes and all their liquid by gently squeezing them into pieces and then combining it with the beef. Bring to a boil, add a pinch of sugar and bay leafs. Stir. Put in the oven for 2 hours. Taste before serving.. if it's too sour add sugar, if it's bland add salt, if it needs more heat add some of the chipotle in adobo sauce..