Dad’s “Not To My Taste” Chili

This spicy chili recipe isn’t for the faint of heart—it’s smoky, rich, and unapologetically grown-up…

You see, we have two chilis in this house.

There’s the kid-approved version — mild, friendly, and sweet even. It’s the chili that wins hearts and fills bellies without anyone noticing the vegetables.

And then there’s this one.

This is the Dad’s Not To My Taste version. It’s got Jalapeño. A little attitude. Some cayenne. A few surprises like beer and Dijon mustard. It’s the kind of chili that gets elicits a curious and mildly panicked “what is that? That’s not our dinner is it? …Dad?” when it starts simmering — and an even faster “no thank you” when I offer a taste.

Perfect. More for me.

I make this one on those damp days where the chill kinda gets into your bones. A Sunday, maybe, when football’s on but I’m not really watching. When the kids’ games are canceled so there’s nowhere to be and a pot of something bubbling just feels right. It’s hearty, a little spicy, unapologetically grown-up chili — though it still gets served over rice, because that’s how I had it growing up. I expect you to do the same.

Dad’s “Not To My Taste” Chili

Recipe by NotToMyTasteCourse: All Hours…Cuisine: Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

A simple bowl of meaty, Dad-approved chili that sticks to the ribs on a fall day…plus a few extra ingredients for a little personality.

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 pound lean ground beef

• 1/2 yellow onion, diced

• 1/2 red bell pepper, diced

• 2 cloves garlic, crushed

• 1 “Spice Arsenal”: 3 tablespoons chili powder + 2 teaspoons each of garlic powder, onion powder, ground cumin, dried oregano + 1/2 teaspoon cayenne pepper

• 1 tablespoon Dijon mustard

• 1 15-ounce can diced Jalapeños

• 1/2 beer (IPA works…drink the other half if you like, duh)

• 1 28-ounce can crushed tomatoes

• 1 cup beef stock

• 1 14-ounce can red kidney beans, drained

• For Serving: rice, shredded cheddar, sour cream, sliced green onion, hot sauce, pickled things, tortilla chips, whatever makes you you.

Directions

• In a big pot, heat oil over medium high
• Add onion and red bell pepper, sprinkle in a healthy pinch of salt, and sauté until onions are translucent (about 5 minutes)
• Add beef, sprinkle with salt and a few cranks pepper, then smoosh down and break apart with a wooden spoon, and let brown (3-5 minutes)
• Add half of “Spice Arsenal” and cook, stirring (1 minute)
• Stir in Jalapeños, Dijon mustard, beer, tomatoes, beef stock and rest of “Spice Arsenal,” then swish those empty tomato cans with some water (about half full) and add that, too
• Bring the whole, lovely mess to a brief boil, then turn down heat to low and simmer for at least an hour
• 30 minutes before serving, toss in the drained kidney beans
• Adjust seasoning; add more salt and/or chili powder (to taste, if you so desire)
• Serve atop a heaping serving of rice, topped with ALL the accoutrements

Notes

• Some people drain their ground beef. I do not. If you do, I would cook the beef first, THEN the veg, dump back in the drained beef and proceed as described
• Don’t skip the rice. Please. It’s how I grew up eating it and I don’t believe in any other way.
• Cornbread is also a nice add-on here. And a simple salad. I guess.
• If simmering a long time (totally fine), simply add water or stock every once in a while to keep the consistency you like.

If you try it, tell me how it goes — spice tweaks, toppings, the eternal rice or no rice debate. I’ll post the kid-friendly peacekeeping version soon (for those whose families have opinions).