Brrrrrr! It is ZERO degrees here in Wisconsin and the “feels like” temp is even worse. It has been a pretty mild winter up to this point, so I haven’t been as motivated to make some of the warm and cozy winter meals I typically like to indulge in. But now that it’s ridiculously cold outside, I’m reminded that I live in the frigid north, thus calling for hot and filling dinners.
This past weekend, I had a day date with my hubby and we attended an outdoor kickball party on one of Wisconsin’s frozen lakes. He played and I cheered him on while sipping hot cider near the boathouse, safe from the wind. After the party, I came home and made my award winning chili to eat during the Packer playoff game.
Full disclosure – the award came from a friend’s chili contest party a few year’s back, but I’m still proud of it and will continue to call my chili “award winning”. LOL!
My parent’s and sister came over for the football game and we all enjoyed my southwest chili with fresh sour dough bread on the side. We had a roaring fire going, winter candles lit and big blankets spread out to cuddle up with. Despite the game being a disappointment, the chili is definitely still a winner and we stayed nice and toasty from the comfort of our family room!
- 1.5 lbs ground beef
- 1 yellow pepper (chopped)
- 1 orange pepper (chopped)
- 1 bundle green onions (chopped)
- 1 red onion (chopped)
- 1 bundle fresh cilantro (minced)
- 3 tbsp garlic (minced)
- 1-2 jalapenos (minced)
- 1 can corn (drained)
- 1 can black beans (drained)
- 2 cans chili beans
- 1 - 14 oz can beef broth
- 1 - 29 oz can tomato sauce
- 1 - 29 oz can diced tomatoes
- 1/2 cup orange juice
- 2 tbsp olive oil
- 5 tbsp Penzey's Chili 3000 seasoning
- 2 tsp garlic powder
- salt & pepper
- dollop cream cheese and shredded mexican cheese to garnish
- Brown beef in large pan and drain.
- Simultaneously, heat large chili pot on medium to high heat, add olive oil and roast drained corn for a few minutes.
- Add black beans (drained), chili beans, tomato sauce, diced tomatoes, orange juice and chili seasoning to chili pot with corn and let simmer on low heat.
- Add peppers, green onions (save some for garnish), red onion, cilantro (save some for garnish), garlic and jalapenos to pan with drained beef.
- Add salt, pepper and garlic powder to the same pan and let cook on medium heat for 10 minutes.
- Add beef broth, cover and let cook on medium heat for another 10 minutes or until veggies are cooked through. Then add to chili pot.
- Let everything simmer together for 20 minutes on low heat.
- Garnish with sour cream, green onions, cilantro and shredded mexican cheese and enjoy!