Where was chili created?
Believe it or not, chili is not a Mexican dish. Chili actually is an American dish created in the state of Texas, although created with Mexican flavors, America originated it. There are so many types of chili today, some people simmer their chili for hours upon hours. While some people don’t have time to simmer chili all day, which is why I made this quick and easy, 2 hour stovetop chili. You can still use this same recipe to simmer on a stovetop all day or in a crock pot, or just stick to this 2 hour chili recipe. Either way, it will be packed with flavor.
How to make quick stovetop chili
Start by gathering all your ingredients. Once you get everything together, it makes the process much more quick, now lets start making that quick stovetop chili! Start by putting all dried ingredients into a small bowl and mix well, set aside.
- Ground beef
- Garlic cloves
- Chili powder
- Smoked paprika
- Olive oil
- Tomato paste
- Mild green chilis
- Fire roasted tomatoes
- Kidney beans
- Red beans
- Black beans
- Serrano pepper
- Better then beef bouillon paste
- Green pepper
- Red pepper
For toppings (optional)
- Cheddar cheese
- Sour cream
- Green onions
- Lime wedges
Heat oil into a large pot over medium high heat. Toss in the onions and cook for 5 minutes stirring often. Make sure you don’t burn the onions! Add in the minced garlic and stir for one more minute. Toss in the ground beef and all dried spices and stir in until well combine. Cook chili beef until brown stirring often, this should only take 10 minutes. Once beef is cooked through, add in the tomato paste and stir until paste is completely mixed in with the beef. At this time, add in the serrano pepper, tomatoes, green chilis and fresh cilantro then stir. Next, add in the water and better then beef bouillon paste, mix and cover. Bring that quick stovetop chili to a boil! Once the chili hits a boiling point, turn heat down to medium and simmer for 2 hours.
Roast the peppers
Meanwhile, as the chili simmers, you want to roast the green and red peppers and there are three ways you can do this. First method, If you have a gas stove, using the largest burner, place the uncut peppers directly over the flame turning with tongs as skins blackens. You want to burn the skins completely. Second method, cut peppers in half and broil them on low in a gas stove until skins are black, these are the best two methods. However, if you only have an electric stove, there is a way! Third method, cut peppers in half pre heat oven to 450 degrees and cook for 20 to 25 minutes. check often, as you want the skins to burn but you do not want the insides to burn.
Although, if you are using the electric oven method, don’t expect the skins to become completely black. It’s much easier to achieve blackened skins with a direct flame. But this method will still work. Once peppers are ready, if your pepper is still whole, slice a slit in the pepper to release the steam and letter peppers cool. Once cooled, remove seeds and ribs and discard. TIP: If you used the broil or electric stove method, you can remove seeds an ribs before placing into the oven. Using a strainer, run water over the peppers as you are removing the skins, collecting the loose skins in the strainer.
Once, the peppers are nice and clean, chop them up into small pieces and add roasted peppers and the juice of one half lime to the chili, stir, cover and cook the chili for the remaining time.
Once chili is done simmering, spoon into bowls and top with your favorite toppings. My favorite toppings for chili are obviously sharp cheddar cheese, sour cream, fresh cilantro, green onions and a lime wedge. Need to make it a little more healthy? Instead of using these ingredients, you can use a light sour cream or a low fat cheese. Not a fan of cheddar cheese? No problem, Chihuahua cheese would be excellent on this chili! Enjoy! Want more winter recipes? Check out my soup recipes!
Quick stovetop chili
- 1 pound ground beef 90/10
- 4 garlic cloves minced
- 1/2 onion chopped
- 1 tbsp chili powder dried
- 1 tsp oregano dried
- 2 tsp smoked paprika dried
- 1 tsp coriander dried
- 1/2 tsp cumin dried
- 1 tbsp olive oil
- 6 oz tomato paste
- 1 7oz can mild green chilis
- 1 14.5oz can fire roasted tomatoes
- 1 15.5oz can kidney beans drained and rinsed
- 1 15.5oz can red beans drained and rinsed
- 1 15.5oz can black beans drained and rinsed
- 1 serrano pepper seeded
- 1/4 cup cilantro fresh
- 6 cups water
- 6 tsp better then beef bouillon
- 1 green pepper roasted and seeded
- 1 red pepper roasted and seeded
- 1/2 lime juiced
- cheddar cheese
- sour cream
- green onions
- lime wedges
- Heat olive oil over med high heat in a large soup pot. Once heated, add n chopped onion and cook for 5 minutes stirring often. Once onions are tender, add in the minced garlic and stir for one minute,
- Add in ground beef and all the dry ingredients and stir well. Once beef is cooked through, add in the tomato paste and stir until the paste is well combine.
- Add in the serrano pepper, tomatoes, green chilis and cilantro and mix well. Add in the water and better then bouillon paste and stir. Cover chili and bring to a boil. Once it hits a boiling point, turn heat down to medium.
- Meanwhile, roast your red an green peppers either on a gas stove burner, or under a broiler. Once roasted and skin is completely black, cut open and let cool for 10 minutes. Peal the black skin off the peppers and discard. Remove the seeds and ribs from the peppers and discard. Chop peppers up nicely and add to the chili.
- Drain the beans into a strainer and rinse until all the canned juice is removed. Add the beans into the chili and stir well.
- Juice one half of a lime ad add to the chili. Mix well, cover and simmer for 2 hours.
- Spoon chili into bowls, top with your favorite toppings. I personal like sharp cheddar cheese, sour cream, cilantro, green onions and a lime wedge. Serve and enjoy!
Leave a Reply