Washabinaros Chili – A Fiery Fusion of Flavor and Spice
Washabinaros Chili is a spicy, full-bodied dish made with beef, beans, tomatoes, and a vibrant blend of seasonings. It’s a rich, hearty, and satisfying meal that’s perfect for spice enthusiasts and comfort food lovers alike.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can tomato sauce (15 oz)
- 2 cans kidney beans, drained and rinsed
- 1 can black beans, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups beef broth
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 bottle of dark beer (optional for richness)
Instructions
- Cook the meat: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess grease.
- Add vegetables: Stir in the onion, bell pepper, and garlic. Cook for 5–6 minutes until softened and fragrant.
- Season it up: Mix in chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the meat and vegetables.
- Add the liquids: Pour in diced tomatoes, tomato sauce, beef broth, and beer. Stir until combined.
- Add beans and sugar: Mix in kidney and black beans along with brown sugar and Worcestershire sauce.
- Simmer: Reduce heat and let it simmer for 1–1½ hours, stirring occasionally until thickened and flavorful.
- Serve: Spoon into bowls and top with shredded cheese, sour cream, or fresh cilantro.
Notes
- Use lean beef for a lighter version without compromising flavour.
- Let the chili rest 15 minutes before serving to enhance the flavors.
- Add extra cayenne or jalapeños for more heat.
- For a smoky twist, use fire-roasted tomatoes.
- Serve with warm cornbread or garlic bread for a perfect pairing.