Sexy, Spicy Chili for the Gourmet Cowgirl – Wstrn North Carolina
The scent of woodsmoke always takes me back to the crisp autumn evenings in the Blue Ridge Mountains. My grandmother, a true Western North Carolina woman, could whip up a feast from practically nothing. Her chili, always simmering on the back of her wood-burning stove, was legendary. It warmed you from the inside out, a fiery testament to her spirit and the untamed beauty of the region. This recipe is an homage to her, a bit hotter, a bit bolder, just like the modern cowgirl she would have admired.
Recipe Overview:
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Servings: 18-20
- Yield: 1 Cowgirl Batch
- Dietary Type: Can be easily adapted to be Gluten-Free and Dairy-Free
Ingredients:
- 2 lbs ground beef or (12 ounce) bags veggie crumbles
- ½ – 1 teaspoon cumin
- 2 large sweet yellow onions, coarsely chopped
- ½ red bell pepper, coarsely chopped
- ½ orange bell pepper, coarsely chopped
- ½ green bell pepper, coarsely chopped
- 2 teaspoons olive oil
- 2 tablespoons garlic, minced
- 3 (14 ½ ounce) cans diced fire-roasted tomatoes
- 1 (14 ½ ounce) can diced tomatoes with chipotle peppers (petite, diced Furmano’s)
- 1 (4 ½ ounce) can diced green chilies (chopped, Old El Paso)
- Ground black pepper, to taste
- 1 (19 ½ ounce) can charro beans (found in authentic Mexican grocery section, pinto beans, La Sierra)
- 1 (19 ¾ ounce) can pinto beans (Whole Pinto Bean, La Costena)
- 1 (27 ounce) can pinto beans in chili sauce (Bush’s Best Chili Beans~ Pinto beans in chili sauce)
- 1 serrano pepper, cut into small pieces (I used a jarred pepper)
- 2 fresh New Mexico green chilies, diced
- Mrs Dash southwest chipotle seasoning mix
- 3-4 tablespoons chili powder
- 1 teaspoon crushed red pepper flakes
- Cayenne pepper
- Optional Toppings:
- Sour cream (optional)
- ¼ green onion, chopped (optional)
- 1-2 tablespoons shredded cheddar cheese (optional) or 1-2 tablespoons shredded Mexican blend cheese (optional)
Equipment Needed:
- Large skillet
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon or spatula
Instructions:
- Brown the meat: In a large skillet over medium-high heat, brown the ground beef. Sprinkle with cumin while browning. Brown in large chunks and do not overcook – the insides of the big chunks should be a little pink. If using veggie crumbles, skip this step.
- Sauté the aromatics: While the meat is browning, heat up a large pot or Dutch oven on another burner. Add olive oil, then sauté the onions and bell peppers for about 5-7 minutes. They should just start to turn golden and soften. If using veggie crumbles, add them to the pot once the onions start to cook down.
- Incorporate the tomatoes and chilies: Add the minced garlic, cans of fire-roasted tomatoes, and can of diced green chilies to the pot. Cook until heated through, about 5 minutes or so. Season with ground black pepper to taste.
- Add the beans and beef: Add the cans of charro beans, pinto beans, and pinto beans in chili sauce to the tomato mixture, along with the drained browned ground beef (if not using veggie crumbles).
- Spice it up: Add the serrano pepper, diced New Mexico green chilies, Mrs. Dash southwest chipotle seasoning mix, chili powder, and crushed red pepper flakes.
- Simmer: Lower the heat to low and let the chili simmer for 2 hours. Taste the chili throughout the cooking period and adjust all seasonings as needed. You may need to add more chili powder as it cooks. Add chipotle seasoning as it cooks until there is just a hint of smokiness. Adjust the heat at this point with cayenne pepper. Be cautious with the cayenne – a little goes a long way!
- Serve: Serve hot with your favorite cornbread and optional toppings like sour cream, green onion, and shredded cheese.
Expert Tips & Tricks:
- The secret to a richer flavor: Browning the ground beef in larger chunks, rather than crumbling it into tiny pieces, helps to create a deeper, more satisfying beef flavor in the chili. The slightly pink centers of the chunks will continue to cook during the simmering process, resulting in tender, flavorful beef.
- Spice Level Control: The heat in this chili comes from several sources: the Serrano pepper, New Mexico green chilies, chipotle peppers in the diced tomatoes, crushed red pepper flakes, and cayenne pepper. Taste frequently and adjust the cayenne pepper carefully to reach your desired level of spiciness. If you are sensitive to heat, start with a very small pinch of cayenne and add more as needed. If using jarred Serrano peppers, note that the heat level can vary.
- Smoked Paprika for Smokiness: If you can’t find Mrs. Dash Southwest Chipotle seasoning or want a deeper smoky flavor, add 1-2 teaspoons of smoked paprika to the chili along with the other seasonings.
- Make Ahead: Chili is a fantastic dish to make ahead of time. The flavors meld and deepen overnight in the refrigerator. In fact, many chili enthusiasts believe it tastes even better the next day.
Serving & Storage Suggestions:
Serve the chili hot, garnished with your favorite toppings. A dollop of sour cream or plain Greek yogurt provides a cooling contrast to the heat. Chopped green onions add a fresh, vibrant touch. Shredded cheddar or Mexican blend cheese melts beautifully into the chili. For a complete meal, serve with a side of warm cornbread or crusty bread for dipping.
Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in individual portions for up to 3 months.
Reheating: Reheat the chili gently in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between. If the chili has thickened too much during storage, add a splash of water or beef broth to thin it out.
Nutritional Information:
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 175.5 kcal | N/A |
| Calories from Fat | N/A | 44% |
| Total Fat | 8.6 g | 13% |
| Saturated Fat | 3.1 g | 15% |
| Cholesterol | 34.3 mg | 11% |
| Sodium | 131.4 mg | 5% |
| Total Carbohydrate | 12.2 g | 4% |
| Dietary Fiber | 3.8 g | 15% |
| Sugars | 1.8 g | 7% |
| Protein | 12.8 g | 25% |
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Variations & Substitutions:
- Vegetarian/Vegan: This recipe is easily adaptable to be vegetarian or vegan. Simply substitute the ground beef with veggie crumbles. Ensure the chipotle seasoning and chili sauce are vegan.
- Gluten-Free: This chili is naturally gluten-free, but always double-check the labels of your canned beans and seasonings to ensure they are certified gluten-free.
- Bean Variations: Feel free to experiment with different types of beans, such as kidney beans, black beans, or great northern beans.
- Meat Variations: Try using ground turkey or ground chicken instead of ground beef. You can also add chunks of stew meat or shredded chicken for a heartier chili.
- Vegetable Boost: Add extra vegetables to the chili, such as diced zucchini, corn, or mushrooms.
- Smoky Chipotle Upgrade: For an even smokier flavor, add a can of chipotle peppers in adobo sauce, finely chopped, to the chili. Be mindful of the extra heat.
FAQs (Frequently Asked Questions):
Q: How can I make this chili less spicy?
A: Reduce or omit the serrano pepper, New Mexico green chilies, crushed red pepper flakes, and cayenne pepper. You can also add a dollop of sour cream to each serving to cool down the heat.
Q: Can I make this chili in a slow cooker?
A: Yes! Brown the meat (if using) and sauté the onions and peppers as directed. Then, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this chili?
A: Absolutely! Chili freezes very well. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months.
Q: What’s the best way to thicken the chili?
A: If the chili is too thin, remove about a cup of the chili and blend it until smooth. Then, stir the blended chili back into the pot. You can also simmer the chili uncovered for a longer period to allow some of the liquid to evaporate.
Q: What kind of cornbread goes best with this chili?
A: A slightly sweet cornbread pairs perfectly with the spicy chili. Consider adding a touch of honey or maple syrup to your cornbread recipe. Jalapeño cornbread is also a great option for those who like a little extra kick.
Final Thoughts:
This chili is more than just a recipe; it’s a journey back to the heart of Western North Carolina, a tribute to strong women and bold flavors. Don’t be afraid to experiment with the ingredients and make it your own. Whether you’re serving it up at a tailgate party, a cozy family dinner, or a quiet night in, I hope this Sexy, Spicy Chili brings warmth and joy to your table. Share your feedback, let me know what variations you try, and most importantly, enjoy every delicious bite! Pair it with a cold Amstel Light, Corona, or Negra Modelo for a truly authentic experience!