Are you ready to experience a chili so good, it'll make you want to shout "Yeehaw!"? Then saddle up, partner, because we're diving into Wick Fowler's Chili, a recipe passed down through generations and guaranteed to become a family favorite. This isn't your average chili; this is a hearty, flavorful, and surprisingly easy-to-make masterpiece perfect for a chilly evening, a game day gathering, or any occasion that calls for delicious homemade cooking. Forget those canned chili options; this recipe will show you the true meaning of a quick dinner idea that’s packed with flavor.
Ingredients: A Symphony of Flavor
This recipe yields about 6 servings of this incredibly satisfying and healthy meal.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef (or a blend of beef and turkey for a leaner option)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- Optional toppings: shredded cheddar cheese, sour cream, chopped onions, avocado
Cooking Instructions: A Step-by-Step Guide
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Sauté the Aromatics: In a large pot or Dutch oven, sauté the chopped onion and minced garlic in a little olive oil until softened, about 5 minutes. Add the bell peppers and cook for another 3-5 minutes, until slightly tender.
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Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Simmer the Chili: Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, diced green chilies, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Pour in the beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for a richer flavor. The longer it simmers, the more the flavors will meld together.
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Serve and Enjoy: Ladle the chili into bowls and top with your favorite fixings, such as shredded cheddar cheese, sour cream, chopped onions, or avocado.
Tips and Variations for Chili Perfection
- Spice it up: For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. You can also use a spicier chili powder blend.
- Meatless Monday: Substitute the ground beef with 1 (15-ounce) can of vegetarian chili beans or lentils for a delicious vegetarian option. This makes for an excellent healthy meal.
- Slow Cooker Magic: This chili is perfect for the slow cooker! Simply brown the beef separately, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Thicken it up: If you prefer a thicker chili, you can mash some of the beans against the side of the pot before simmering or stir in a tablespoon of cornstarch mixed with a little cold water during the last 15 minutes of cooking.
Nutritional Information (per serving, approximate)
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Wick Fowler’s chili recipe is a testament to the deliciousness of simple, quality ingredients and easy cooking techniques. Enjoy this easy recipe that delivers big on flavor!