Cowboy Chili
Ingredients
- 1 pound fresh ground chuck
- 2 tablespoons peanut oil
- 4 jalapeno chiles, seeded and chopped
- 2 poblano peppers, seeded and finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin seeds, toasted and ground
- 1 tablespoon dried oregano
- 1 (35 ounce) can whole tomatoes with juice
- 1 (13 ounce) can beef broth
- 2 cups cooked kidney beans, drained
- 2 tablespoons brown sugar
- Pinch cayenne pepper
- Sea salt and ground black pepper, to taste
- Hot pepper sauce, to taste
Garnishes
Cheddar Cheese; Shredded
Sour cream for garnish (optional)
Green onions for garnish (optional)
Preparation
In a large soup pot, heat peanut oil over medium heat. Add onions, peppers and garlic, lower the heat and cook until softened, about 5 minutes. Add ground chuck and break it up as it cooks so it is completely browned. Stir in chili powder, cumin seeds, oregano and cayenne pepper and cook for one minute longer. Crush tomatoes as you add them to the pot and pour in remaining juice and beef broth. Stir in brown sugar. Cover and simmer for 20 minutes. Add kidney beans and simmer 5 to 6 minutes longer or until heated through. Season with salt, pepper, and a few dabs of hot pepper sauce.
Doug's notes
To toast the cumin seeds, heat them in a skillet over medium heat until fragrant, then set them aside to let cool. To grind the seeds, use a spice grinder or crush them with the bottom of a heavy skillet.
6 Servings
