There’s a reason only two letters stand between ‘chilly’ and ‘chili.’ Chilly weather signals the start of chili weather. Around this time every year, when I hear the radiator click on and I wake up to see my dog snuggling up a little bit closer than usual, I know it’s time to take the big pot out of storage and bust out a pot of my grandma’s chili. I call this recipe Secret Ingredient Chili. It has one unexpected ingredient that adds a little heat and a lot of flavor – enchilada sauce. I make mine with either lean ground beef or buffalo and throw in a can of beans to bulk it up. My grandma would use pinto beans, but I like black beans.
- 2 tablespoons extra-virgin olive oil
- 1 pound 85% lean ground beef
- 1 yellow onion, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon chili powder
- 1 28-ounce can diced tomatoes
- 1 10-ounce can enchilada sauce
- 1 8-ounce can tomato sauce
- 1 15-ounce can black or pinto beans, rinsed and drained (optional)
- Sour cream, diced avocado, and sliced chiles, for serving
- Heat oil in a large saucepan over medium-high heat. Add ground beef, onion, 1/2 teaspoon salt, and a pinch of pepper. Cook, breaking up meat with the back of a spoon, until cooked through, 6 to 8 minutes. Add chili powder; cook 1 minute. Add tomatoes, enchilada sauce, and tomato sauce; bring to a boil, then reduce heat and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Stir in beans, if using, and cook until warmed through, about 2 minutes. Serve chili with sour cream, avocado, and chiles.
Amount Per Serving: Calories: 380