Sarah BrownBefore diving into the recipe, let’s discuss what to pair this delicious dish with. It could be soft and warm cornbread, a fresh and vibrant coleslaw, or a cool and creamy avocado salad. These side dishes not only complement but also enhance the flavors of the chili, making for a balanced and satisfying meal. Now, onto the main event—Pickled Jalapenos in Chili!
Today, I’m ecstatic to share a recipe that’s guaranteed to knock your socks off—Pickled Jalapenos in Chili. If you enjoy a touch of heat and a burst of flavor in every bite, this recipe is calling your name. This dish offers a hearty blend of ground beef, smoky bacon, rich spices, and of course, those tantalizing pickled jalapenos. Trust me, once you try this, you’ll be hooked.
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What is Pickled Jalapenos in Chili?
Picture this: a warm bowl of chili with the savory notes of ground beef, the smokiness of bacon, and a well-balanced mix of spices. But wait! Add pickled jalapenos to the mix, and you’ve got a flavor explosion. These chili peppers add a pop of acidity and a mild heat that cuts through the richness, making each mouthful dynamic and delicious.
Why This Recipe Works
1. Perfect Blend of Flavors:
The combination of savory beef, smoky bacon, and tangy pickled jalapenos creates a well-rounded flavor profile that is simply irresistible. Each bite offers a balance of heat, salt, and umami.
2. Easy to Make:
You don’t have to be a kitchen wizard to pull off this recipe. It’s simple, and the steps are straightforward, making it a suitable option for anyone, regardless of cooking skill level.
3. Versatile:
This chili recipe is extremely versatile. You can adjust the spices, switch out the protein, or even make it vegetarian by swapping the beef for lentils or more beans. Make it your own!
4. Nutritious:
Loaded with proteins, vitamins, and minerals, it’s not just a flavor powerhouse but also a nutritious meal that’ll keep you full and satisfied.
Ingredients You’ll Need to Make Pickled Jalapenos in Chili
- 2 pounds of ground beef
- 1½ tablespoons of freshly minced garlic
- 3 cups of white onion, cut into large chunks
- 6 slices of bacon, diced
- 5 cups of canned tomatoes, crushed by hand
- ¼ cup of concentrated tomato paste
- 3 cups of beef stock
- 2 tablespoons of molasses
- Toasted and ground cumin seeds
- 2 teaspoons of dried basil
- 1½ – 2 tablespoons of chili powder
- ¾ teaspoon of smoked paprika
- 2 cups of pinto beans, rinsed and drained
- Salt and freshly ground black pepper
- 1 cup of pickled jalapenos
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried oregano
How to Make Pickled Jalapenos in Chili
Step 1: Brown the Meat
Start by heating a large pot over medium-high heat. Add the diced bacon and cook until it becomes crispy. Remove the bacon but leave the fat in the pot. Add the ground beef to the pot and cook it until browned. Make sure to break it up into smaller pieces as it cooks. Once browned, remove excess fat but leave a bit for flavor.
Step 2: Sauté Aromatics
Add the minced garlic and chopped onions to the pot. Sauté them until the onions become soft and translucent.
Step 3: Add Tomatoes and Spices
Toss in the canned tomatoes, tomato paste, and beef stock. Stir well to combine. Add the toasted and ground cumin seeds, dried basil, chili powder, smoked paprika, and oregano. Mix thoroughly.
Step 4: Incorporate Bacon and Sweetness
Stir in the crispy bacon you cooked earlier and add the molasses. This brings a sweet depth that balances the spices and heat.
Step 5: Simmer
Bring the mixture to a slow simmer. Let it cook for about 45 minutes to an hour. During this time, the flavors will meld together beautifully.
Step 6: Add Beans and Pickled Jalapenos
Once the chili has simmered, add the rinsed and drained pinto beans, Worcestershire sauce, and pickled jalapenos. Stir well and let it cook for another 15 minutes.
Step 7: Season and Serve
Finally, season with salt and freshly ground black pepper to taste. Your chili is ready to be served hot!
Tips
Control the Heat:
Adjust the number of pickled jalapenos to control the heat. Start with half a cup if you’re sensitive to spice.
Slow Cook for Richer Flavors:
If you have time, slow cook your chili for 3-4 hours. The longer it cooks, the more the flavors develop.
Make Ahead:
This chili tastes even better the next day. Make a big batch and enjoy it throughout the week.
Use Quality Beef:
Go for good-quality ground beef. It makes a world of difference in taste and texture.
Add Fresh Toppings:
Consider adding toppings like diced avocado, shredded cheese, or a dollop of sour cream.
Nutrition Information
How to Store the Leftovers
Store any leftovers in an airtight container and keep them in the refrigerator. They’ll stay good for up to 4 days. For longer storage, you can freeze the chili in individual portions and reheat as needed.
What are Some Recommended Side Dishes for Pickled Jalapenos in Chili?
Cornbread:
A classic companion to chili. The slight sweetness and crumbly texture of cornbread make it a perfect match.
Coleslaw:
A fresh, crunchy coleslaw can add a lovely contrast to the rich, spicy chili.
Avocado Salad:
A simple avocado salad with lime juice, cilantro, and a pinch of salt can offer a cooling effect.
Tortilla Chips:
Serve a bowl of crispy tortilla chips alongside the chili. They’re perfect for dipping and add a delightful crunch.
If the Items Are Not Available in Your Pantry, What are Some Substitute Options?
Ground Turkey for Ground Beef:
If you don’t have ground beef, ground turkey works wonderfully and is lighter in calories.
Kidney Beans for Pinto Beans:
Kidney beans are an excellent alternative to pinto beans, offering a similar texture and flavor.
Maple Syrup for Molasses:
If you’re out of molasses, a touch of maple syrup can provide the same sweet depth.
Fresh Jalapenos for Pickled Jalapenos:
If you don’t have pickled jalapenos, you can thinly slice fresh jalapenos and add them for a similar heat without the tang.
Pickled Jalapenos In Chili
Equipment
- Large pot
Ingredients
- 2 pounds of ground beef
- 1½ tablespoons of freshly minced garlic
- 3 cups of white onion cut into large chunks
- 6 slices of bacon diced
- 5 cups of canned tomatoes crushed by hand
- ¼ cup of concentrated tomato paste
- 3 cups of beef stock
- 2 tablespoons of molasses
- Toasted and ground cumin seeds if using pre-ground cumin, add gradually to taste; toast seeds by heating in a small pan over medium-high heat until fragrant
- 2 teaspoons of dried basil
- 1½ – 2 tablespoons of chili powder
- ¾ teaspoon of smoked paprika
- 2 cups of pinto beans rinsed and drained
- Salt and freshly ground black pepper
- 1 cup of pickled jalapeños from a jar
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried oregano
Instructions
Step 1: Brown the Meat
- Start by heating a large pot over medium-high heat. Add the diced bacon and cook until it becomes crispy. Remove the bacon but leave the fat in the pot. Add the ground beef to the pot and cook it until browned. Make sure to break it up into smaller pieces as it cooks. Once browned, remove excess fat but leave a bit for flavor.
Step 2: Sauté Aromatics
- Add the minced garlic and chopped onions to the pot. Sauté them until the onions become soft and translucent.
Step 3: Add Tomatoes and Spices
- Toss in the canned tomatoes, tomato paste, and beef stock. Stir well to combine. Add the toasted and ground cumin seeds, dried basil, chili powder, smoked paprika, and oregano. Mix thoroughly.
Step 4: Incorporate Bacon and Sweetness
- Stir in the crispy bacon you cooked earlier and add the molasses. This brings a sweet depth that balances the spices and heat.
Step 5: Simmer
- Bring the mixture to a slow simmer. Let it cook for about 45 minutes to an hour. During this time, the flavors will meld together beautifully.
Step 6: Add Beans and Pickled Jalapenos
- Once the chili has simmered, add the rinsed and drained pinto beans, Worcestershire sauce, and pickled jalapenos. Stir well and let it cook for another 15 minutes.
Step 7: Season and Serve
- Finally, season with salt and freshly ground black pepper to taste. Your chili is ready to be served hot!
Notes
Adjust the number of pickled jalapenos to control the heat. Start with half a cup if you’re sensitive to spice. Slow Cook for Richer Flavors:
If you have time, slow cook your chili for 3-4 hours. The longer it cooks, the more the flavors develop. Make Ahead:
This chili tastes even better the next day. Make a big batch and enjoy it throughout the week. Use Quality Beef:
Go for good-quality ground beef. It makes a world of difference in taste and texture. Add Fresh Toppings:
Consider adding toppings like diced avocado, shredded cheese, or a dollop of sour cream.
Nutrition
Frequently Asked Questions
1. Can I make this chili vegetarian?
Yes, you can swap the ground beef and bacon with extra beans, lentils, or even tofu to make the chili vegetarian.
2. How do I reduce the heat of the chili?
Reduce the number of pickled jalapenos or opt for milder peppers. You can also add a bit of sugar to balance the heat.
3. Can I make this chili in a slow cooker?
Absolutely! Cook the meat and aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
4. What else can I use the pickled jalapenos for?
Pickled jalapenos are versatile. Use them in sandwiches, tacos, or as a pizza topping for extra zing.
5. Are there any gluten-free options?
Ensure that all your spices and other ingredients are labeled gluten-free. You can also use gluten-free stock or broth.
Conclusion
Pickled Jalapenos in Chili is a wonderful dish that brings together a multitude of flavors and textures. It’s hearty, satisfying, and just the right amount of spicy. Follow the steps, make it with love, and don’t forget to share it with friends and family. After all, good food is even better when shared. Enjoy your cozy bowl of chili!
