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.
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
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.
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
Calories: 151kcal
Tried this recipe?Let us know how it was!