It feels like winter is here and that means chili season. Chili always reminds me of snowfall and football. Which are two things that quickly put me in a good mood. I like to make this chili on a lazy Sunday and let it simmer for the first half of the game and enjoy a nice hot bowl as the 4th quarter is getting started. Even if the game goes poorly, it’s enough to lift my spirits right when I need it. I make this recipe every single year for our Super Bowl party and we have not once had leftovers. The secret to this recipe is the coffee. Unless you’re allergic (like my poor sister), you should not omit this! It really deepens the flavours and adds a little zip you can’t quite put your finger on. Trust. Make this with beef or turkey, on the stove or in a slow cooker, I promise it will be your new favourite chili recipe!
2 - 3 Jalapeños
2 lbs Ground Beef (or Ground Turkey)
4 cloves Garlic
2 tbsp. Cayenne
2 tbsp. Cumin
1 can 28 oz Diced Tomatoes
1 can Corn
1 can Red Kidney Beans
1 cup Coffee
1/4 cup Beef Broth (can use water as well)
1/4 cup Ketchup
Sour Cream (not actually optional, you must add)
In a large saucepan or dutch oven, brown the onion and jalapeno in some olive oil. Season with salt and pepper. Add the garlic and cook until fragrant. After about a minute, add the meat and brown thoroughly. Season with salt and pepper.
Add the remaining ingredients and bring to a simmer. Simmer half-covered for 45 minutes or until the chili thickens. Adjust the seasoning. Done!
I should note: on the stove, I've made this chili in 30 minutes and I've made it in 3 hours. It's totally up to you how long you want to simmer it for. Know that once all of the ingredients are in the pot and heated up, it's good to eat!
You can also make this in a slow cooker. Make sure you cook your onions, garlic, jalapenos and meat the same way you would in a pot and then add them to the slow cooker.