BUT I’M IN SOUTHERN CALIFORNIA PEOPLE! THIS JUST ISN’T RIGHT!
Ok. Now that I got that out of my system, should we chat a bit about this Ground Beef Chili?
Sure, I love my tried and true Turkey and Bean Chili. It’s hearty, savory and just darn tasty.
However this beef chili is just….”beefy”. It’s delicious on its own topped with a few onions, a bit of cheese and a dollup of sour cream. But it’s freaking awesome on top of burgers, hot dogs, fries, nachos—which is why I also call it my “Tailgate Chili” where anything goes!
First is the addition of baking soda and a bit of water to the ground beef. Sounds strange right? But I picked it up from a Cooks Illustrated recipe and the added step helps keep the beef moist and tender.
Second is the ground tortilla chips. PLEASE don’t skip this! You will be so pleasantly surprised by the deep corn flavor it imparts on the chili and compliments it beautifully.
Last are the beans. I prefer pinto or red kidney beans but really, it’s totally up to you. Black beans, garbanzo beans, butter beans, cannellini beans, navy beans…. Do you, Boo!
And if you’re going to make a batch of this, why not double it? I have a few quarts of this deliciousness tucked away in my freezer and I will tell you, I never regret that decision when I can have a scrumptious bowl of chili within a few minutes.
Stay warm my fellow So Cal Peeps! ❤
Ground Beef Chili
2 pounds ground beef
¼ cup water
1 teaspoon baking soda
3 tablespoons vegetable oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
1 tablespoon minced garlic
2 tablespoons tomato paste
1 tablespoon dried oregano
1 teaspoon dried thyme
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons ground cumin
2 tablespoons chili powder
½ teaspoon cayenne power
1 tablespoon paprika
2 teaspoons ground black pepper
1 teaspoon sugar
½ cup ground tortilla chips
2 cups beef stock
1 can (15-ounce) kidney or pinto beans, rinsed
15 ounces pureed tomatoes
1-2 tablespoons apple cider vinegar
In a large bowl, mix the ground beef with the water, baking soda and 2 teaspoons salt. Allow to sit at room temperature for 20 minutes.
Heat the oil in a large Dutch oven or heavy bottom pot over medium heat. Cook the onions and jalapenos until softened—about 5-6 minutes, stirring frequently. Add the garlic and cook for an additional 1-2 minutes. Add beef and cook, stirring with wooden spoon to break meat up into ¼ inch pieces, until the beef is browned – about 12 to 14 minutes. Add the tomato paste and cook for one minute. Stir in all of the dried spices including the ground tortilla chips. Cook and stir for 2 minutes.
Pour in the beef stock, beans and pureed tomatoes. Bring to boil, scraping bottom of pot to loosen any browned bits. Once it reaches a boil, lower the heat to a low simmer. Simmer the chili partially covered, for 1½ hours. Stir the chili every 15 minutes or so as it slowly thickens.
Remove the pot from the stove and allow to rest, covered, for 15 minutes. Stir in the apple cider vinegar and add additional salt if needed. Serve with your choice of diced red onion, shredded cheddar cheese, diced avocado, chopped scallions, fresh cilantro, sour cream, lime wedges and tortilla chips