Being a Texan means chili is in your blood, but even still, the best chili recipe can be hard to find. Over the years, I tried countless recipes, many not worth making a second time and others just not quite what I wanted. Eventually, I stumbled over a recipe I liked a lot but wasn’t in love with, so I played around with it until it was perfect. I don’t remember the name of the original recipe, but I call mine…
The Best Chili Recipe Ever
1 or 2 jalapeños
2 serrano peppers
3 – 5 tomatillos (These are not hot. Choose smaller ones; the larger ones can be bitter.)
1 onion, chopped
2 lbs ground beef
1 28 oz can crushed toms (tomatoes)
2 14 oz cans diced toms (plain, not Rotel)
3 TB tom paste
1 tsp chili powder
1 tsp chipotle powder
1 tsp ancho chili powder
2 tsp cumin
(I probably use a bit more of those. I just pour them into my hand.)
Jalapeno. serrano tomatillo This is the husk.
Put the jalapeños. Serranos, and tomatillos (peel husks off first) in a pot of water, and bring to a boil. (I find it easier to peel the husks under running water.) Boil until all are tender.
In a large skillet, brown the meat and add the onions. Add salt as you like.
Put tomatillos, peppers, and spices in a food processor or blender. Blend until smooth. In my killer blender, it takes only a few seconds.
Add the spice blend to the meat and onions and stir.
Transfer the meat/spices into a Dutch oven or slow cooker. Add the toms and tom paste, and stir well.
Cover and cook on low. I do mine on the stovetop for a few hours for the most part, but you can also do it in the slow cooker on low for six to eight hours.
Obviously, the heat can be controlled by the number of peppers you add; if you’re afraid of the heat, try it with only 1 of each pepper. The chili is a little thick, so feel free to add water if you like your chili on the thin side. (I can’t vouch for it that way though.)
I knew I had a winner when my husband and my son both said they loved it. I hope your family loves it as much as we do!