The best thing about chili is you can serve it as an appetizer or as a meal to warm up this winter. As the cold weather comes in, it seems to be a common craving across this colder states. If you are looking for a way to spice up your chili, try something new, create your own recipe to pass down, or just experiment in the kitchen, you have come to the right place. This Virginia Chili includes all of the ingredients and spices to make the perfect thing to warm you up, or for your family gathering. It is guaranteed you will be going back for seconds and everyone will want this recipe! The best thing about Chili is if it did not come out how you hoped, you can season and get creative with it until it is perfect. Therefore, don’t feel like you have to follow this recipe to a tee!
Here’s What You’ll Need
- 2 cups dried kidney beans
- 2 pounds roast brisket, cubed
- 4 tablespoons olive oil
- 1 large red onion, diced
- 3 large garlic cloves, minced
- 2 ½ tablespoons chili powder
- 1 tablespoon dried oregano
- 1 ½ tablespoons ground cumin
- ¼ teaspoon cayenne
- salt and fresh ground pepper
- 1 28-ounce can diced tomatoes
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How to Make it
Your first step is to soak the beans overnight. After they have soaked, drain them and cover in fresh water and add half the onion and two cloves of minced garlic to the pot. Finally, bring it to a boil, then lower the heat and allow it to simmer 30-45 minutes or until it is tender. Be sure to add salt, then drain and set aside for a few minutes.
Next, you will want to heat the oil in a heavy pot over a high-medium heat. After you have done that, be sure to add the remaining onion and sauté for about 10 minutes or until you feel like it looks good. Lastly, add all the spices and remaining garlic, then cook 1-2 minutes. Be sure to add tomatoes, brisket and beans for the final touches. Let that simmer 20-30 minutes. Do some taste testing to ensure it is how you like it and season to taste if not.
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