Hearty Weeknight Chili
Delicious, hearty chili ready in under an hour!
Equipment
- 4qt pot
Ingredients
- 1 tsp olive oil
- 1 red onion chopped
- 1 lb ground pork
- 2 cloves garlic minced
- 1 tbsp tomato paste or ketchup
- 2 tomatoes diced
- 16 oz can diced or crushed tomatoes
- 16 oz water
- 5-6 small shishito peppers or 1 large bell pepper
- 8 oz can kidney beans
- 4 oz can corn
- 1 tsp honey
- 1/2 tbsp rice wine vinegar
Spices
- 2 tbsp chili powder
- 1 tbsp Lawry's garlic salt or equivalent
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1/4 tsp msg optional
- 1/4 tsp smoked paprika
- 1 tsp red pepper flakes optional
- salt and pepper to taste
- soy sauce to taste
Toppings
- 4 oz sour cream or plain greek yogurt
- shredded cheese cheddar or mexican blend
- tortilla chips
- sliced scallions or chives
Instructions
- To a large pot add olive oil, chopped onion, garlic, and ground pork.
- Saute on low heat to brown the pork.
- Add in garlic salt, chili powder, cumin, cayenne pepper, red pepper flakes, msg, and smoked paprika. Stir for a minute until fragrant.
- Add in your tomato paste, and both the chopped and canned tomatoes. Fill the empty tomato can with water and add it as well. Stir well.
- Bring the pot up to a boil, then simmer for 10 minutes.
- Add the shishito/bell pepper, canned beans and corn. Taste for seasoning before adding the honey, rice wine vinegar.
- Let simmer for at least more 10 minutes.
Notes
- You can simmer chili for an hour if you want, but if you want it done on the fast side, you only need to let it simmer about 10 so the peppers, beans and corn heat through.
- If you like your chili thicker, you can add a flour or corn starch slurry (or masa if you have it on hand).
- If you don't want to or can't use msg, skip it and substitute the garlic salt for garlic powder and soy sauce/tamari.