Ever the classic winter meal, chili is an irreplaceable staple for any household that experiences cold weather. But I have often found chili recipes to be too one-note in flavor for me. There is so much chili powder that it tends to dominate, drowning out the other spices. I wanted to create a lighter, brighter-flavored chili that still stays true to the tradition, but allows for a more complex flavor. The goat cheese on top is the perfect addition to round it all out.
Notes
- Crockpot Style: This is a great meal to make in the crockpot if you don't want to keep an eye on the stove, or if you want to slow cook it for longer. After blackening the peppers and browning the meat, just throw everything into the Crockpot on low for about 4 hours.
- Unblackened: If you're running short on time, you can absolutely skip broiling the peppers. The little bit of char adds a fun flavor, but the chili will still be delicious even without.
- Beans, Please: If you're a fan of beans in your chili, you can absolutely add them in. Just increase the amount of broth to 3-4 cups, and add in ½ pound of your favorite beans. Test the beans after the 2-hour cook time to ensure they are tender—different beans can cook more slowly or quickly than others.
Storage
You can store leftovers in an airtight container in the fridge for 4-5 days. This recipe also freezes very well. Freeze in an airtight container or a Ziplock bag for up to 3 months. To thaw, just leave it at room temperature for 3-4 hours.
Related
Looking for other recipes like this? Try these:
Grace Says:
If your chili isn't thick enough for your liking, just crack the lid on the pot continue to simmer for 15-30 more mins. This will reduce the liquid content.
📖 Recipe
Chili with Goat Cheese
Ingredients
- 1 Tbl olive oil (for peppers)
- 3 Tbl olive oil or avocado oil (for meat and onions)
- 2 lbs ground beef, venison, or boar
- 1 onion, chopped
- 2 bell peppers, any color
- 56 oz tomatoes, any style (or 2 quarts home canned)
- 1 cup chicken or beef broth
- 6 oz tomato paste
- 2 teaspoon paprika
- 2 teaspoon salt
- 2 Tbl red wine vinegar
- 3 Tbl chili powder
- 2 teaspoon cumin
- 3-4 cloves garlic, grated finely or minced
- 5 cloves, or ¼ teaspoon of allspice
- 2 Tbl brown sugar or honey
- 3 fresh jalapenos (optional)
- 8 oz goat cheese (for serving)
Instructions
- Coat the bell peppers and jalapenos with 1 Tbl olive oil. Preheat the oven to broil, and place the bell peppers and jalapenos on a baking sheet. Broil them for 10-12 minutes, watching carefully and turning occasionally to blacken all sides. Ensure the rack is in the top ⅓ of the oven. Then remove the pan and set aside to cool.
- Add the 3 Tbl olive oil, onions, and ground meat to a large pot, and cook over medium heat until the the meat is fully browned and the onion is tender. Drain or spoon out the grease if it's excessive.
- Remove the seeds and core of the bell peppers, and chop the flesh. Slit the jalapenos length-wise a few times. Then put the peppers and all the other ingredients into the pot with the meat and onion. Stir to combine well.
- Bring to a boil, and then turn the heat down to low. Cover and simmer slowly for 2 hours, then turn off the heat. Remove the cloves, and then serve with goat cheese on top.
Did you make this recipe? Let me know!