Fresh jalapenos give heat and flavor to this simple chili that comes together in 30 minutes or less.
Remember this? I teased you with the picture a few days ago. We enjoyed it for dinner last week. It was actually one of stellar evenings where I didn’t really know what I was doing and this beautiful creation resulted.
Typically, I add spice to chili via chili powder, but this time I used fresh jalapenos. Later I was so surprised at the kick of heat present in the chili. Yeah! Jalapenos are, obviously, a hot chili, but I had no idea that the flavor of the fresh pepper would permeate the dish so well.
Use whatever meat you like. I used leftover pork, but you could use beef, chicken, or turkey. Or just go without. The toppings really make this an eye-catching dish.
Recipe: Jalapeno Chili
- 1 tablespoon oil
- 1/4 cup chopped onion
- 1 jalapeno pepper, chopped
- 1 teaspoon crushed garlic
- 1 cup tomato sauce
- 2 cups chopped, cooked meat, like pork, beef, chicken, or turkey
- 3 cups cooked pinto beans
- 2 cups cooked black beans
- 2 cups water
- Toppings: cooked rice, shredded pepper jack cheese, diced tomatoes, chopped jalapeno, chopped cilantro, diced avocado
- In a large stockpot heat the oil. Add the jalapeno, onion, and garlic. Cook over high heat for 3 minutes or until the onions are clear.
- Deglaze the pan with the tomato sauce, scraping up any browned bits. Add the meat, pintos, black beans, and water. Stir until blended.
- Simmer for at least 20 minutes. Serve with toppings.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8