The Best Chili Recipe in My World

Picture this: a pot of chili so hearty and flavorful that it feels like a warm hug on a chilly day. My world’s best chili recipe is a culinary masterpiece, blending the robustness of four types of beans—garbanzo, kidney, cannellini, and black beans. The medley of textures and flavors from these beans creates a symphony in your mouth, each bite delivering a new, delightful sensation. But beans alone do not a chili make! Enter the dynamic trio of heat: green Chile, jalapeno, and the fiery scotch bonnet peppers. The green Chile adds a mild, smoky warmth, while the jalapeno brings a crisp, bright zing. And just when you think you’ve tasted it all, the scotch bonnet hits you with its daringly bold punch, making sure you remember this chili long after the bowl is empty.

But wait, the magic doesn’t stop there. The true secret to this tantalizing pot of coziness is a splash of Spur Tree Oxtail Seasoning. This unexpected twist infuses the chili with a rich, savory depth, elevating it from delicious to downright unforgettable. The seasoning’s blend of aromatic spices and herbs mingles perfectly with the beans and peppers, creating a harmonious balance that dances on your palate. Trust me, you need to try this recipe. It’s more than just a meal; it’s an experience. So, whip up a batch, dig in, and when you’re done savoring every last spoonful, hit me up and let me know what you think!

Ingredients

2 tablespoons coconut/olive oil mix (or either one)

1 medium onion, chopped

4 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

½ tablespoon of Himalayan salt

2 stalks celery, chopped

1 green pepper chopped

1 red pepper chopped

2 jalapeno peppers, chopped (seed out if you don’t like spicy)

½ – 1 scotch bonnet pepper, finely chopped (only you know your heat tolerance)

5 cloves garlic, chopped

2 (4 ounce) cans chopped green Chile’s pepper, drained

2lbs ground beef, turkey or veggie crumbles

2 (28 ounce) cans whole peeled tomatoes (crush them with hands and put in pot)2 (14.5 ounce) can chopped fire roasted tomatoes

¼ cup chili powder

1 tablespoon ground black pepper

2 tablespoons of Spur Tree Oxtail Seasoning (you can find this at any Caribbean grocery store or Amazon where it’s a bit pricey)

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can cannellini beans, drained

1 (15 ounce) can black beans, drained

1 (15 ounce) can corn

Are You Ready to Start Preparing this Delicious Chili – Directions

Heat the olive or coconut oil or a combination of both in a large pot over medium heat. Stir in the onion, season with bay leaves, cumin, oregano and salt. Stir until onion is tender, then mix in the celery, green and red bell peppers, jalapeno peppers, garlic and green Chile pepper. When vegetables are heated through, mix in the ground meat of choice, breaking it apart until separated in big and smaller chunks. Reduce heat to low, cover pot and simmer for 5 minutes.

Mix in tomatoes. Season chili with chili powder, pepper and oxtail seasoning. Stir in the drained beans. First bring to a bubble and then reduce heat to low. Simmer for 45 minutes. Lastly, stir in the corn and allow to cook for 5 more minutes before serving. Add more salt for your taste. (I do not use a lot of salt).

Tip: Let the chili set over night. This allows all the spices and goodness to soak in. It tastes so much better the next day, but if you find yourself salivating, serve yourself a bowl with a baked potato or with whatever you like. You’re really going to enjoy this one. If you like this recipe check out Annie’s Creamy Garlic Shrimp, I think you’ll like this too.

Bon Appetit!