C&C Chili (Yes, with beans)

A bowl of our finished C&C Chili, topped with sour cream, cheddar cheese, fresh jalapenos, and served with some classic saltine crackers.

Our tried-and-true chili recipe that will have your guests coming back bowl after bowl after bowl after bowl. Full of flavorful, rich, hearty, and not unnecessarily complicated, with a spice level that is just right.

Recipe: C&C Chili

Ingredients:

• 2 lbs ground beef (we prefer 93/7 or 90/10)

• 1 medium-large onion, 1/4-inch diced

• 1 bell pepper, 1/4-inch diced

• 2 Tbsp C&C Seasoning

• 1 Tbsp chili powder

• 1 Tbsp ground cumin

• 1 tsp dried oregano

• 1 (28 oz) can petite diced tomatoes

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can black beans, drained

• 1 (15 oz) can dark red kidney beans, drained

• 1 (15 oz) can light red kidney beans, drained

• 1 (10 oz) can fire-roasted tomatoes and green chiles

• 1 (7 oz) can medium fire-roasted green chiles

• 2 cups beef broth

Build:

1. Preheat a 6 qt pot over medium-high heat. Add your ground beef and cook for ~10 minutes, until the beef has cooked through, any liquid has evaporated, and the meat has started to brown.

2. To the browned ground beef, add the onion, bell pepper, C&C Seasoning, chili powder, cumin, and oregano. Stir and sauté for 2–3 minutes to sweat the vegetables and bloom the spices.

3. Add the remaining ingredients and bring to a simmer. Reduce the heat to low, cover, and allow to continue simmering for at least 30 minutes. A few hours would be better if you have the time, though, as that allows the flavors to continue to meld and build. Don’t get me wrong, it’s good at 30 minutes, but like most soups, time is the secret ingredient that takes it from good to great!

4. Serve however you like. I personally am a fan of cheese, crackers, sour cream, and fresh jalapeños, but make it your own!