Say hello to your new your go-to chili recipe.
I like to call this my Saturday chili.
(They are “chili” months, after all, haha.)
Sally Vargas
This recipe makes a whopping sixteen cups.
I can call up friends and have an impromptu, casual gathering with very little elbow grease.
Onions, garlic, peppers and tomatoes slowly thicken the chili until it is almost creamy.
Sally Vargas
You’ll will be rewarded with fantastic, deep flavor.
And of course like all good chilis, its always better the second or third day.
Set out bowls of them so each person can select his or her own.
Sally Vargas
Add the beef and salt.
Add the ancho and chipotle powders, cumin, and oregano to the pot.
Cook, stirring, for 1 minute.
Sally Vargas
Stir in the bell peppers.
In a blender, pulse the tomatoes and their juices for 5 seconds to break them up.
Add them to the pot with the water and bring to a boil.
Sally Vargas
Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.
Add the beans and corn and cook, stirring, for 5 minutes, or until hot.
Taste and add more salt or chili powder, if you like.
Sally Vargas
Set out bowls of your favorite garnishes for serving.
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Let us know with a rating and review!
Sally Vargas
