I had just come from Indiana, raving about my Dad’s awesome chili. He just sort of throws random stuff in a big pot and it always turns out amazing.
This got us on a chili kick and Rick decided he could make the BEST pot of chili so I put him up to he challenge.
Like salsa, I can’t really pick a FAV chili — because there are so many different, delicious combos but let me say, this version did NOT disappoint.
While recipes with few, simple ingredients can be amazing, sometimes I think it’s the ones with just a little pinch of everything that are the best. Since I’ve recently been putting use ingredients on the spice rack (like Cumin and Coriander — what the heck are THOSE for?), I’ve noticed a big difference!
Get the recipe & all the jazz below!
- 2 tablespoons olive oil
- Crushed Cumin seeds
- 1 chopped green bell pepper
- 2 cloves garlic
- 2 15-ounce drained black beans
- 1 14.5 ounce can diced tomatoes
- 1 cup of water
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1/2 teaspoon crushed red pepper
- 1 table spoon chopped fresh oregano
- 1/2 thinly sliced onions
- 1/4 cup sour cream
1) In a large pan heat oil over medium heat add cumin seeds, cook and stir for one minute.
2) Stir in garlic, cook and stir for five minutes.
3) Stir in Black beans, undrained tomatoes, water, chili powder, paprika, onion and crushed red pepper.
4) Bring to boil, reduce heat to simmer for 20 minutes.
5) Stir in oregano, salt, green pepper and black pepper.
QUESTION: Do you have a favorite chili recipe? What makes chili AWESOME? If you don’t like chili, what do you like to eat on a RAINY DAY?