I just got back from Hawaii and had some amazing chili there! It reminded me of one of my favorite dishes, chili and rice. It’s a popular dish there and you’ll see it on the menu everywhere. It has been one of my favorites since I was little, when we lived in Hawaii and had it all the time. I was having some friends over the other night and wanted to make some chili for them and so was on the hunt for a great chili recipe. Low and behold I have found one and need to share it with you!!! I found it on epicurious.com. ( Love that site by the way!) I left out the jalapenos because I don’t like it too hot but the chili powder in there gave it a nice kick. You can substitute the meat for turkey if you like, I used grass fed beef that I buy at PCC here in Seattle. This chili will for sure nourish you as well! Eat to nourish and enjoy~
Beef and Bean Chili
1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
