Ari’s Smokin’ Chili Reicpe

Ari’s Smokin’ Chili Reicpe

The Northeast has been just slammed with one snow storm after the other and we have all been basically trapped in our houses for days on end. During this forced hibernation, we’ve sought warmth and comfort, whether it be a cup of tea and a warm duvet, or hanging out in fuzzy slippers and pjs while playing the Wii with the kids. It’s just those kinds of days.

We’ve also been cooking things that are comforting and warming. There has been Irish Oatmeal and Popovers for breakfast, homemade Macaroni and Cheese for lunch and soups and stews of various varieties for dinner. Anything to just keep us warm on the inside and fuel us while we shovel out a path to the rest of the world.

Last weekend, during yet another snowstorm and a day inside, we were glued to the TV in hopes that our home football team, from NY*, would win and take us on to the big game (otherwise known as the Super “Bleep”**). That didn’t quite happen, but we really enjoyed the chili and cornbread we ate while rooting them on.


  • 2 tbs vegetable oil
  • 2 lbs ground beef
  • Salt and pepper to taste
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 Jalapeno diced, (remove ribs and seeds for less heat)
  • 1 can diced tomatoes (14 oz.)
  • 2 chipotle peppers, canned variety with a some paste, diced
  • 1 can red kidney beans, drained
  • 1 cup water
  • 1 can tomato paste (6 oz.)
  • 1 tbs cayenne pepper
  • ½ tsp Spanish paprika (Pimentón de la Vera- Dulce, a sweet, smoky paprika)
  • 1 tbs red pepper flakes
  • 1 tbs ground cumin
  • 1½ tsp oregano
  • 1½ tsp thyme
  • ½ tsp ground coriander
Read the whole recipe on Kitchen Conundrum