Adapted from the recipe here.
Kenji's Ski Lodge Chili
Ingredients in the order I used:
2T avocado oil
1 lb ground beef
1/2 large white onion, diced
1 garlic clove, diced
1 jalapeno pepper, seeded and diced
2T tomato paste
Seasoning blend (my basic rule of thumb is 1/2-t per pound of ingredients, adjusted later to taste): salt, black pepper (1/4-t per pound), chili powder, red pepper flakes, cumin powder, oregano leaf.
1 can Original Ro-Tel Tomatoes
1 empty Ro-Tel can chicken stock
1 lb already prepared black beans from an Instant Pot or canned
3 bay leaves
3 oz shredded extra sharp cheddar cheese
sour cream
2 diced green onions
1 handful chopped cilantro
Method:
1-Brown meat on one side on high heat in oil, spread out in the bottom of a porcelain Dutch oven or stainless steel Dutch oven, large saute pan, or heavy bottom stock pot, while you dice.
2-Turn the browned meat and add the diced onion, garlic, and jalapeno and finish the browning and sweat the vegetables for a few minutes.
3-Make a well in this mixture and briefly cook the tomato paste and mix.
4-Make a well again and briefly cook the seasoning blend in the juices and mix.
5-Add the Ro-Tel and mix.
6-Add the chicken stock and mix.
7-Add the beans and mix.
8-Add one more can chicken stock and mix.
9-Add bay leaves and cover to simmer on low for 30 minutes.
10-Stir, taste, adjust seasoning and liquid as needed.
11-Serve topped with cheddar cheese, green onion, cilantro, and sour cream, with corn bread and side salad.
