Diamond Bar Chili
I make chili a lot here on the ranch during the colder months, so diamond bar chili seemed like a proper name for this recipe. I like to switch it up between using ground beef and ground turkey but the rest of the ingredients stay the same. If you like spicy food, feel free to adjust the heat by adding more cayenne and chipotle powder to taste.
Last I checked, I think it’s illegal in some states to have chili without cornbread, so just to be safe, you should probably make this cornbread along with the diamond bar chili so you don’t wind up in the slammer.
- 3 tbsp olive oil
- 2 pounds ground beef or ground turkey
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp chili powder
- 2 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp chipotle powder
- 2 tsp Mexican oregano
- 1 tsp dark brown sugar
- 1 28-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 1 cup chicken stock
- 1 tbsp tomato paste
- 1 15-oz can kidney beans, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
Heat olive oil in a large pot over medium-high heat and cook meat until cooked through and slightly browned. If using beef, drain off some of the grease before adding the onion. Cook onion until translucent, about 5 minutes, add garlic and spices and cook 1 minute.
Add remaining ingredients, bring to a boil then reduce to a simmer and cook for 45 minutes to an hour (stirring occasionally) until slightly thickened.
Serve hot with lots of chives, sharp cheddar, greek yogurt and avocado.
And don’t forget, cornbread with honey butter is a must!