This is a Kitchen & Market fan favorite for a reason. Our customers say this chili is literally the BEST and we completely agree! Plus, there’s no cozier smell in the fall than a big pot of chili bubbling away. We love making ours on the stovetop in a big dutch oven, but this recipe is also excellent in a slow cooker or instant pot!
| Type: | Entrée |
| Servings: | 4-6 |
| Kitchen Time: | 1 hour & 15 minutes |
|
Active Time: |
25 minutes |
In Your Kit:
- K&M Sazón Seasoning
- K&M Pomodoro Sauce
- K&M Seasoned Pinto Beans
- Ground Beef
- Yellow Onion
- Bell, Poblano, Jalapeño Peppers
- Minced Garlic
- Shredded Cheddar
- Scallions
- K&M Southern-Style Cornbread Mix
- Buttermilk
- Sour Cream
Pantry Items:
- Butter
- Egg
- Beer (Optional)
STOVE TOP PREPARATION:
1) Ready, set, chop! Dice the onion, bell, and poblano peppers into about ½ inch pieces (save the jalapeño for garnish).
Chef’s Tip: This chili is gently spiced, so if you love heat, include the jalapeño when sautéing the other peppers, or add a pinch of cayenne!
2) Heat a large dutch oven or pot over medium-high. When hot, add the ground beef, breaking into small pieces with a wooden spoon, and stirring occasionally to avoid sticking. Once the meat has begun to brown, add all veggies, minced garlic, and about 2 Tbsp Sazón seasoning. Stir well and continue to sauté until the veggies have softened and your kitchen smells amazing - about 8-10 minutes.
3) Add the full jar of pomodoro sauce, pinto beans (with the liquid), and ½ bottle of beer or ½ cup of water. Bring to a boil, cover with the lid slightly ajar, reduce heat to medium-low, and simmer for 1 – 1 ½ hours, stirring occasionally.
4) While chili is cooking, bake your cornbread! Follow the recipe on the cornbread mix.
5) Thinly slice scallions and jalapeño in rings. Place shredded cheddar, and sour cream into small bowls for tableside topping. To serve, ladle servings into individual bowls and garnish with toppings. Enjoy!
SLOW COOKER PREPARATION:
Follow steps 1-2 on the stove top then transfer the browned beef to your slow cooker. Add the beans, pomodoro sauce, and beer, then cook on high for about 3-4 hours or low for about 6-8 hours, depending on how much time you have!
INSTANT POT PREPARATION:
Follow steps 1-3 using the sauté settings, then cover and cook on high pressure for 8 minutes and let pressure release naturally.
