RESURRECTED: My Famous Sweet & Spicy Chili Recipe

I've resurrected an old blog post from this past April as part of Mina's Blogfest II.
-----
Like my stories, I like my chili sweet and spicy. Here's a recipe of my famous (at least famous with my family and friends :) Sweet & Spicy Chili. It's super easy and very delicious so give it try and let me know what you think!

**Disclaimer: measurements are my best estimations since I don't usually use measurements when I make my chili so feel free to adjust depending on your tastes!

Ingredients:
  • 1 lb - lean ground beef (or turkey)
  • 2.5 tbsp - chili powder (separated)
  • 1/2 tsp - salt and pepper
  • 1 tbsp - olive oil
  • 1tbsp - chopped garlic
  • 1 - 15oz can of red kidney beans
  • 1 - medium can of diced tomatoes
  • 1 - small can of tomato sauce
  • 1 tbsp - brown sugar (I use Splenda blend)
  • 1 - onion, diced
  • 1 - green, red, or yellow bell pepper (I use a half of all three!), diced
Preparation:
  • Season the ground meat with 1/2 tbsp of chili powder and salt and pepper
  • Heat oil in a dutch pot on medium and add in garlic, stirring until brown
  • Place seasoned meat in the hot oil and cook thoroughly until brown
  • Stir in red kidney beans for about 5 mins
  • Add diced tomatoes and tomato sauce, stirring until it's at a boil
  • Stir in brown sugar and 2 tbsp of chili powder
  • Add in onions and peppers, stir and mix in well
  • Reduce heat and let simmer for about 20-30 mins
Note: I add the onions and peppers last because during the simmering stage they soften considerably!

Once it's ready to serve, enjoy with sour cream and/or the Sweet & Spicy Doritos chips (the purple bag! :).

How do you like your chili?
http://www.minalobo.com/

Comments

Anonymous said…
This sounds positively delicious!
Carrie-Anne said…
I love textured vegetable protein in mine, and could probably try experimenting with making a vegetarian chili from scratch with tofu or tempeh crumbles instead. It's nice and hearty, and almost fools me into thinking I'm eating meat.
Nana Prah said…
I like my chili mild. This recipe is perfect for the upcoming cold days.
O-o-o-oo, now that sounds delicious, especially with the weather breezy and barely 40 degrees here today. Good Resurrection! I want to make some chili now!
L.G. Keltner said…
I love my chili spicy and with lots of vegetables. Your recipe looks interesting, and I'll definitely have to try it sometime. Thanks for sharing!
Mina Lobo said…
Hilariously, I was looking at the local grocery store for their chili and they were out! This looks yum, but I'm avoiding sugar - would it kill the recipe if I made it w/o the brown sugar? (I don't much care for Splenda.)
Yum, I'm making chili tomorrow! Great fall food!
Unknown said…
Thanks for stopping by and commenting everyone! I hope those who try it find it delicious! =)

And Mina, you can definitely leave out the sugar if you like you chili more spicy than sweet. =)