I have to confess. I am a chili/soup addict and love to have the house smelling fabulous while the big pot of deliciousness on the stove cooking. The finished product is great for a few meals and bonus, if you have leftovers, simply freeze and thaw for a later date. Nothing goes to waste here! Check out this chili with ranch sour cream from one of my favorite magazine subscriptions.
CHILI WITH RANCH SOUR CREAM
Recipe courtesy of Food Network Magazine- Jan/Feb 2015 edition
For the Chili
- 3 Tbsp vegetable oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 red jalapeño pepers, seeded and finely copped
- 2 tbsp tomato paste
- 1 canned chipotle chile in adobo sauce, seeded and chopped
- 3 tbsp chili powder
- 2 tsp ground cumin, dried oregano, AND ground coriander
- 2# ground beef chuck
- Kosher salt and freshly ground pepper
- 2 14-oz cans diced tomatoes
- 2 15-oz cans kidney beans (do not drain)
- 1 bay leaf
For the Ranch Sour Cream
- 1 1/2 cups sour cream
- 1 1/2 tbsp apple cider vinegar
- 2 tbsp chopped fresh cilantro AND fresh chives
- 2 scallions, thinly sliced
- kosher salt and freshly ground pepper
- canned fried onions, for topping
- Make the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper and jalapeños and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1-2 tbsp water if the mixture gets too dry, about 3 minutes.
- Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 tsp salt and 1 cup water. Bring to a simmer, then reduce the heat to medium low. Continue cooking, stirring occasionally, until thickened, 40-45 minutes. Remove the bay leaf; season the chili with salt.
- Meanwhile, make the ranch sour cream. Combine the sour cream, vinegar, cilantro, chives, and scallions in a bowl. Add 1 tsp salt and a few grinds of pepper; whisk until smooth. Cover and refrigerate until ready to serve..
- Ladle the chili into bowl; top with the ranch sour cream and fried onions.
Active time: 30 min Total time 1 hour 10 min Serves 6 to 8