Miss Ellie’s Kitchen: Southfork Chili

Ingredients

• 2 pounds ground lean beef
• 1 large Vidalia onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper (feel free to add more if you wish)
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon Mexican oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 28 oz. can of crushed tomatoes, preferably fire roasted
• Fresh corn kernels from 2 ears of corn or 1 can of whole kernel corn (optional)
• 1 15 oz. can of red kidney beans, drained and rinsed
• 3 tablespoons tomato paste
• 1 cup of water

Directions

1. In a large dutch oven, brown the ground beef. Remove the ground beef to a large bowl, set aside and pour off the fat.
2. Add the onions and green pepper to the pan and cook until tender. Add the garlic and sauté.
3. Add the chili powder, cumin, smoked paprika, and oregano to the onion mixture and stir.. Allow the spices to bloom for a minute.
4. Add the tomatoes to the pot, using a wooden spoon to scrape up any brown bits on the bottom with the juice contained within the tomatoes.
5. Return the browned beef to the pan and add the beans, tomato paste and water. Stir well.
6. Add the corn and mix well.
7. Cover the pot, reduce the heat to a simmer and cook slowly, stirring occasionally for about 45 to 50 minutes.
8. Serve with your favorite chili toppings (i.e. sour cream, greek yogurt, shredded chease, green onions) and enjoy!

Notes

http://cookinginstilettos.com/southfork-chili/

This recipe was featured at Cooking In Stilettos.com and, unless otherwise noted and attributed, retains the copyright.