Josh’s Colorful Beef Chili
Chili didn’t just pop into existence overnight. We’re talking about a dish with roots that dig deep into ancient Central American civilizations. Imagine those folks in what is now Mexico and southern U.S., tossing together wild chili peppers, grains, and meats long before there was a chili cook-off in sight.
Jump a few centuries into the future, and you have chili playing a big part in the global spice trade. These tiny peppers sure knew how to get around, landing on tables halfway across the world. Every stop chili made added a new twist, a little more flavor to its already spicy story.
Then, you’ve got chili transforming right before our eyes over the centuries. Every region took a crack at making it their own. To this day, there’s a special kind of scrimmage over who has the OG chili recipe. Is it Texan? Is it Mexican? Well, that’s still up for debate at family gatherings.
Culturally, chili’s been way more than just a dish. It’s a symbol of passion and identity. Ever been to a tent somewhere people huddled over steaming bowls of spicy cheer? That’s not just a dinner. That’s a moment, a bringing together of tastes and tales, shared over homemade stews.
Chili’s massive popularity wasn’t boosted overnight. It took some influential events and big personalities to thrust it into the spotlight. Picture chili cook-offs in the southwestern U.S. making chili a centerpiece of culinary ambition. And let’s not forget pop culture’s love affair with it, cementing its status as the hearty dish we all crave when the temperature drops.
Modern Day Chili: A Culinary Staple and Its Festive Role
The world over, chili’s got a thousand faces, each one bringing something different to the table. It’s amazing how cultures took the spicy brew and added their own local spices or swapped out ingredients to match local palates. You’ve got Thai chili, Indian chili, and African variations, each with its own story to tell.
Closer to home, chili’s become the ultimate comfort food for so many folks. Nothing beats a warm bowl of chili when it’s chilly outside, right? It’s more than just a meal; it’s a tradition, a reminder of simpler days when family recipes were handed down and shared with love.
Now, let’s talk about festivities. Chili’s not just a solo act. It’s the star of more chili cook-offs and food contests than you can shake a ladle at. These events are like social gatherings where folks come together to argue about beans or no beans, spice levels, and whose chili reigns supreme.
Halloween might be about pumpkins, but chili’s making its mark on October shindigs too. Imagine a crockpot of chili simmering away at a Halloween party, adding a little warmth and heartiness to all the spooky fun. It’s become a staple, something people look forward to almost as much as the candy.
But here’s the twist in modern chili tales. We’re seeing it pop up in some creative spaces: chili-infused chocolate, chili cocktails, or even chili-spiced popcorn are just some daring takes. Today’s culinary scene is all about pushing the envelope, and chili fits right into that trend, letting us play with new ideas and flavors.
Ingredients
- 1 large or 2 medium onions diced
- 4 garlic cloves minced
- 1/2 red bell pepper diced
- 1/2 orange bell pepper diced
- 2 jalepeno peppers seeded and diced (optional for spicy)
- 1 1/2 lbs to 2 lbs ground beef
- 3 cups beef broth
- 2 – 14.5 oz cans of fire roasted tomatoes
- 6 oz can tomato paste
- 2 tsp cumin
- 2 tbsp chili powder
- 2 tsp salt
- 1/2 tsp black pepper
- 2 – 15 oz cans pinto beans strained
- 1 – 15 oz can kidney beans strained
- 1/2 tsp to 1 tsp brown sugar to reduce acidity (if applicable)
Instructions
- Preheat pan to medium heat
- Add ground beef to pan and brown for 5 minutes
- Add diced onion and cook for an additional 3 minutes
- Add minced garlic and cook 1 minute
- Add diced bell peppers (and diced jalapenos if using) and cook 5 minutes
- Add contents to pot
- Add beef broth, fire roasted tomatoes, and tomato paste
- Add cumin, chili powder, oregano, sea salt, and black pepper to pot
- Mix well and bring to a boil
- Reduce heat to simmer and cover for 20 minutes
- Add beans, mix, and simmer an additional 10 to 15 minutes
- Taste test chili, and if it tastes acidic (some brands of fire roasted tomatoes cause this), add brown sugar and mix around, simmer an additional 5 minutes if adding the sugar
Enjoy!