Chili is a hearty, spicy cross of stew and soup. It can be made many different ways-with or without beans, vegetarian or meat, (chili con carne) spicy or mild. It varies from region to region. Great for a Game Day or a winter meal.
Exploring the origins of chili unveiled a big controversy to its origins. It may be from Native Americans over 2000 years old. Other information suggests it came from the Canary Islands brought to the area around San Antonio in the 1700’s. Chili con carne (meat chili) most likely originated in Mexico. Most agree chili’s modern roots are from Texas. https://www.nationalgeographic.com/culture/article/the-great-chili-debate
Chili was featured at the World Columbian Exposition in 1893. Chili powder came into play in 1900. https://texasheritageforliving.com/texas-living/the-history-of-chili/
Beans in chili are very controversial. Texas chili is almost never made with beans. I always include beans in my version. In Cincinnati where I have relatives, they serve it over spaghetti 5 different ways. Chili can be 5 alarm spicy or mild depending on your preference. My version is spicy and vegetarian, with beans. As with most of my recipes, I add in extra veggies. It has so much flavor- even meat lovers won’t miss the meat.
Options:
Not a fan of beans-leave them out. Add extra veggies.
I use soy crumbles (Boca, Morningstar, Beyond) and soy chorizo sausage (El Burrito Soyrizo) you can leave them out and add extra veggies and/or extra beans.
I use canned beans and frozen vegetables for convenience- you can prepare fresh dried beans and add them and chop more vegetables if you prefer.
If you absolutely need meat-use a lb of extra lean ground beef (or other grades) sautéed.
Hints: Wear gloves when chopping the peppers. Make sure to thoroughly wash your hands afterwards. Leave the seeds off if you want it less spicy. You’ll still have the flavor of the peppers.
Ingredients:
2 cans of kidney or black beans
1 sweet onion diced
1 bag 8 ounces frozen corn defrosted
1 bag 8 ounces frozen mixed vegetables defrosted
Boca or other brand Soy crumbles 10-13 ounces depending on the brand (you can leave them out if you wish) defrost if frozen
Soy chorizo sausage (again if you prefer to not use soy meat leave it out) defrost if frozen
1 jalapeño pepper chopped fine
1-2 habanero pepper diced (use more jalapeños if you like it less spicy). (Mine were very small so I used 1 jalapeños and 2 mini habaneros. Adjust the heat by using more or less of the jalapeños and habanero peppers)
1 -28 ounce can crushed tomatoes
2 cans Rotel tomatoes 10 ounce
1 can chopped tomatoes 14.1 ounces
Juice of 1/2 a lime
4 tablespoons garlic powder
3 tablespoons ground cumin
5 tablespoons chili powder
2 teaspoons cilantro fresh or dried
1 tbs salt (10 grinds of grinder)
2 tablespoons onion powder
2 tablespoons Tajin spice
Crockpot Instructions
Chop the onion and peppers (see hint above). Add all the ingredients into the Crockpot. Cook on low for 7-8 hours, high for 3-4 hours. Taste to see if it’s done. I usually do 4 hours on high.
Instant Pot Instructions
Chop the onion and peppers (see hint above). Add all the ingredients into the Instant Pot. Use Soup button or set pressure to 2:30 minutes. Some have a bean/chili button. Release pressure naturally.
Stovetop Instructions
Chop the onion and peppers (see hint above). Add all the ingredients into the stockpot or Dutch oven. Bring to a boil and then turn it to low simmer. Cook for 2-3 hours stirring frequently.
Add Toppings: you can make a chili bar so everyone can choose their favorite toppings: grated cheddar cheese, extra chopped peppers, lime slices, tortilla or Fritos chips, guacamole, sour cream, chopped onions, chopped tomatoes, chopped cilantro, hot sauce—the list can go on and on: be creative!
You can also serve it over brown rice (or white-or without rice-your preference). Or like Cincinnati chili-spaghetti. Make a chili dog, use it in tacos or quesadillas. All kinds of options.
It’s great with a tossed salad and a side of cornbread. However you top and serve it- it will be delicious!
