The Winner of the best Chili – it is too good NOT to share

I would like to give proper credit, but mind you I am taking the information of a sheet I might or might not have ripped out of a Rachael Ray magazine at the salon I was visiting recently. I’m just saying…

This was claimed to be the winner of the BEST HOMEMADE CHILI. I have had good chili (in fact I still think Dad makes the best) but since y’all can’t visit Dad this comes pretty darn close.

This recipe was seen in Rachael Ray Magazine (most likely June or August edition but it does not say on my ripped page) and the recipe was submitted by Alicia Wilson.

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Tex-Mex Corn Chip Chili

2 tablespons extra-virgin olive oil
1 pound of lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
one 15oz can black beans
one 15 oz can of pinto beans
one 10 oz can tomatoes with green chilies
salt and pepper to taste
1/2 cup chopped cilantro
12 oz pepper jack cheese
One bag corn chips (I actually had the chili without the corn chips)

THE OFFICIALLY DIRECTIONS:

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder, and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 mins. Season with salt and pepper.

2. Stir in cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with chili and serve.

MY DIRECTIONS

1. Brown the meat, pat yourself on the back that you are using the low fat ground beef. Go check your email while the meat is browning, see what others are doing on Twitter. Then stir meat once. Break up a fight among the boys.

2. Add onion (purchased pre-cut because I am lazy), add pre-cut garlic (see previous reason), measure chili powder and cumin. Mix together and let simmer for a few minutes. Just enough time to check blogs, read and comment on a short one.

3. Open the black beans can, the pinto beans, and the can of tomatoes; toss into the mix. Stir mixture. Turn the burner down to simmer, place large lid over the pan and know the dinner will be there warmed when you are ready to eat it (be it 15 mins or like me an hour later).

4. Reach up to the cabinet and pray there is a clean bowl to be found. Shred just enough cheese to place on the top of your chili, you don’t want to wait around for the cheese to melt so stick it in the microwave oven for 20 seconds.

Now you are good to go! Good with or without chips.

ENJOY!

Tagged as: chili, Food, Rachael Ray Magazine, recipe