Here is the story of the birth of my new favorite chili: A few afternoons ago I got a serious craving for chili, which was compounded by a lack of a desire to go to the store. No problem. I always have the ingredients for my take on my Family Chili Recipe.
I cracked open the pathetically empty refrigerator and … what? No beer?! This couldn’t be. A quality brown ale is the linchpin of my Family’s Recipe.
I scanned the kitchen for an adequate substitute and my gaze locked on the sherry bottle. The introduction of sherry opened the floodgates for new additions or tweaks to my old favorite, and Cilantro Sherry Chili was born.
Its officially my new favorite. The sherry adds a rich depth of flavor that spices cannot achieve alone.
Cilantro Sherry Chili is packed with healthy beans, meat, tomatoes and spices! It is hearty enough to stick to your ribs as a filling lunch or dinner, and it’s easy enough for a busy weeknight or weekend.
Serve with a big slice of my favorite Sweet Southern Cornbread and you will never look back! You are going to love this twist on an old favorite!
This Cilantro Sherry Chili is a new twist on an old favorite! The sherry adds a rich depth of flavor that compliments the spices.
2 cups diced yellow onions
2 tablespoons minced garlic
2 tablespoons olive oil
2 lbs ground meat (I use a mixture of sirloin and turkey or chicken)
2 can Black Beans, juice from 1 can
1 can Kidney Beans
2 28 oz cans diced, roasted tomatoes
1 15 oz can tomato sauce (no salt added)
1 6 oz can tomato paste
½ cup dry sherry (not the cooking kind. Blech!)
2 tablespoons + 2 teaspoons chili powder
2 teaspoons paprika
1 tablespoon cumin
1 teaspoon red cayenne pepper
1 tablespoon Hungarian sweet paprika
1 cup chicken broth (amazing homemade recipe here!)
1 cup corn (fresh or frozen)
½ teaspoon fresh cracked pepper
salt and pepper to taste
2 tablespoons chopped fresh cilantro
Heat oil in a large Dutch oven or pot over medium heat.
Sauté onions and garlic until onions are translucent.
Add all remaining items to the pot except cilantro. Bring to a boil over medium heat and then reduce to a simmer.
Simmer, covered, at least 1 hour. I like to cook mine for 4 or more! Taste after 45 minutes and adjust salt, pepper, paprika and chili powder. This recipe, as written, makes a medium spicy chili. If you are especially sensitive to spice, use half the chili powder, paprika, and cayenne pepper. You can always add more.
Notes: If you like your chili thick then you can mash some of the beans prior to added them to the pot. I also cook mine uncovered for 30 minutes or so.
VERY IMPORTANT: Do not use cooking sherry in this recipe. It is packed with salt and it’s horrible. I use a decent drinking sherry from Jerez, Spain.