How to Cook My Grandmother’s Favorite Southwest Chili
This was my grandmother’s favorite chili, and every time she decided she wanted to make it, she would call me in Texas and ask me my recipe. After too many ingredients, she would just laugh and make me promise I’d make it for her the next time I would see her!
Actually, I could have called it Mom’s Favorite, My Niece’s Favorite, My Husband’s Favorite…LOL…Delicious! ~ Kimberly Edwards 🙂
Serve With: Freshly baked French or Italian bread, or Sweet Corn Bread
Prep Time: 20 min
Cook Time: 2 hrs, but it tastes better the day after when all the flavors have combined.
Yield: 1 large stock pot full
1 lb Ground Beef
1 1/2 tbsp Olive Oil
2 cups Carrots – Sliced
2 cups Celery – Sliced
2 cups Onions – Chopped
2 cups Bell Peppers – Any color – Chopped
4 cloves Garlic – Minced
2 cans Tomato Paste
2 jars Whole Tomatoes – Or 2 large cans (28 fl oz)
2 Bay Leaves
2 tbsp Instant Coffee
20 g Dark Chocolate – Not milk chocolate, but semi-sweet or baker’s chocolate
1/3 cup Dark Brown Sugar
1/2 bottle Beer
2 shots Tequila
10 cups Beans – Cooked – I use at least 5 different kinds, but always make sure to use red kidney and pinto beans – Take your pick.
2 cobs Corn – Fresh, boiled & cut off cob
2 tsp Freshly Cracked Black Pepper
1 1/2 tsp Ground Cumin
1 tsp Oregano
1/8 tsp Ground Cinnamon
1 tsp Cajun Seasoning – I prefer Tony Chachere’s Creole Seasoning.
1/4 tsp Chili Powder – If you like it hot, add more, but gradually.
1. In a large stock pot, sautee carrots, celery and bay leaves in olive oil on medium heat. After they are partly soft, add onions, bell peppers and garlic and continue to sautee until soft.
2. In a frying pan, brown ground beef and strain off excess oil rendered.
3. Add tomato paste to the vegetables in the stock pot and turn heat down to medium-low heat. Continue to stir vegetable mix frequently for about 5 minutes longer.
4. Add ground meat to stock pot with vegetables.
5. Add jars/cans of tomatoes, squeezing the tomatoes through your fingers to break them up roughly.
6. Increase heat to medium heat and add cooked beans, corn cut off cobs, beer and tequila, stirring frequently.
* Tip: To learn how to cook your own beans from the dried form, check out this helpful post:
7. Continue to add all spices, sugar, coffee and chocolate and continue to stir frequently until it comes to a simmer.
8. Turn down to low heat and allow to simmer, stirring frequently so it doesn’t stick to the bottom, for about 20 minutes.
9. Serve with condiments of sour cream, grated cheddar cheese and chives or cilantro, and freshly baked Italian or French bread, or sweet corn bread.
I hope you enjoy this Tex-Mex Recipe on Cooking With Kimberly! Until next time…
Kimberly Edwards 🙂
P.S. If you’ve never heard of Tony Chachere’s Creole Seasoning, or ever tasted it for that matter, check it out for yourself…Living in Louisiana, I fell in love with it and always need my supply:
[tags]chili, stew, beans, chilli, Southern cooking, Tex-Mex, Southwest chili, Tony Chachere’s, beef recipe[/tags]
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