As the weather starts to cool down, there’s nothing as comforting as a good, spicy chili.
On the first night that we started to get the sniffles, we whipped up a big batch of this chili and kicked the spice up to 10 to get rid of the sneezing.
I’m not claiming that this chili is miraculous, but the next morning? No. Sniffles. Not even a sneeze.
It’s just that good.
This is our classic chili recipe—the one that we whip up when it’s chilly and there’s nothing else in the house. Luke eats it with tortilla chips and a dollop of greek yogurt to cool it down, and I love it over brown rice with a little extra greens.
Don’t be intimidated by the long ingredient list—chili is best when it includes a ton of different flavors and textures. Plus, the recipe itself is really super simple—there’s not even that much chopping… mostly just opening cans and some stirring.
We like to make a batch big enough to have a couple lunches worth of leftovers, because it almost reheats better than it tastes the first night.
Classic Spicy Chili Bowl with Kale and Greek Yogurt
1 lb ground beef
1 small white onion, diced
2 garlic cloves
1 small green pepper, diced
1 small red pepper, diced
1 can dark red kidney beans
1/2 can cannellini beans
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
1 bottle of beer (a lager, preferably)
1 lime, juiced
1/2 cup brown rice
1/4 cup steamed kale
1 tablespoon plain greek yogurt
1. In a large stock pot, brown the beef over medium heat (should take about 8-10 minutes).
2. Once almost fully cooked, add in the diced onion and minced garlic cloves. Stir and let cook for 3 minutes. Add in the red pepper, green pepper and jalapeno. Let cook for another 5 minutes.
3. Toss in the kidney and cannellini beans and stir. Add the chili powder, garlic power, onion powder, oregano, cayenne crushed red pepper flakes, salt and pepper. Stir to combine.
4. Add the tomato paste, beer and half of the lime juice and stir together. Bring the pot to a boil, then lower to a simmer and let it cook for 45 minutes.
5. Squeeze in the rest of the lime juice. Taste the chili and season as needed.
6. Serve chili over the brown rice and kale with a dollop of plain greek yogurt, if desired.