Who doesn’t love Chile?! It’s so good, and made sooo many different ways, so I’m contributing to the many, many recipes there are out there! However, I urge you to try this! Its amazing! I’ve received so many compliments on this Chile! My boyfriend has dubbed it “the best Chile ever”, my brothers went back to my mom, and told her my chile is better than hers hah oops! It’s endless, its so good! I don’t make my Chile super spicy, I can’t handle TO much heat, so it’s a little on the sweeter side, but if you like yours spicy, just add more heat until your liking!
Chile is purrrrfect for a cold rainy day or a football game! We eat ours with a little bit of shredded cheese, a dollop of sour cream, and dip our Tostitos in it! But please, eat it however you’d like! I make enough for the two of us to have dinner and leftovers for about a day or two…but feel free to double this recipe! I usually do when there’s a group of us watching the game, or when friends come over for dinner! Its delish!
Chile is so quick and easy to make! It took maybe 30 minutes! Start by sauteing the hamburg with onions and garlic in a skillet for 10-12 minutes on medium-high heat. While the meat is cooking start opening your cans of crushed tomatoes, kidney beans, and chile peppers and chopping up your green pepper.
Strain your kidney beans and rinse with water. A colander works perfect for this.
Once your hamburg is fully cooked. Drain the fat. Put the hamburg, onion, and garlic mixture in a large soup pot. Add the crushed tomatoes, strained kidney beans, green peppers, tomato paste, and water. Stir it all together.
Add Chile Powder, Cumin, Crushed Red Pepper, Worcestershire sauce, and brown sugar! (The brown sugar is key!) Makes the dish! 🙂 Mix it all together and allow it to simmer on low for 30-45 minutes! Voila! It’s ready! Told you it was quick! 😉
Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 45 minutes
Total Time: 1 hour
- 2 lbs. ground beef
- 1 c. chopped onion
- 4-5 cloves of garlic
- 1-28 oz. can crushed tomato
- 2-15 oz. cans kidney beans (any color, I used pink and red)
- 2-4 oz cans Chile peppers
- 1 Green Pepper
- 1 Tbsp. Chile Powder
- 1 Tbsp. + 1 tsp. Cumin
- 1 Tsp. Crushed Red Pepper
- 1 Tbsp. Worcestershire Sauce
- 1/4 c. brown sugar
- Saute the ground beef in a skillet with the onions and garlic for 10-12 minutes on medium-high heat. Drain the fat. Pour into a soup pot.
- Add the can of crushed tomatoes. Strain the kidney beans and rinse with water, add to mixture.
- Add the chopped green pepper and chile peppers. Mix it all together.
- Add the chile powder, cumin, crushed red pepper, Worcestershire, and brown sugar. Mix together.
- Allow to simmer for 30-45 minutes.
Serve it up with some shredded cheese, a dollop of sour cream, dip into it with some tostitos chips! To Die For!! Enjoy!