Chili meet Stonefire® Naan.
Is there anything better than a bowl of piping hot chili on a cold night? Chili is synonymous with late Fall nights, football, and weekend camping trips – it’s comfort food at its finest!
Like many popular dishes, chili has a deep history. One of the first recipes dates back to the 1850s, and historians have pinpointed the origins of chili to modern-day southern Texas. Of course, different regions, cultural influences and personal tastes all have varying opinions of how chili is made and served.
At the Stonefire® test kitchen, we think chili should always be cooked slowly, be heavy-handed on the spice blend and have a fairly thick consistency so that it’s hearty and nourishing. Regardless of what you decide to put in it – we also think chili should come accompanied with Stonefire® Original Naan! Delicious, buttery and fluffy – our naan makes an excellent side bread to be dipped or used as a scoop to get that chili from your bowl into your mouth!
Want to add a bit more flavor? Try serving chili with our Stonefire® Roasted Garlic Naan, its delicious fire-roasted garlic flavor with a hint of cilantro makes it an excellent savory companion.
Not sure where to start? You can’t go wrong with our tried and true classic chili recipe:
What you need:
- 1 package Stonefire® Original Naan
- 2 Tablespoons olive oil
- 1 Medium onion (diced)
- 1 Large red bell pepper (seeded and chopped)
- 3 Large cloves garlic (minced)
- 1 1/2 Pounds 80/20 ground beef (grass-fed is best)
- 28 Ounce can crushed tomatoes (undrained)
- 14.5 Ounce can diced tomatoes with chiles (mild or spicy depending on your preference)
- 1/2 cup water
- 2 15 ounce cans black beans (drained and rinsed)
- 15 Ounce can sweet corn (drained and rinsed)
- 2 Tablespoons ground cumin
- 1 to 2 Tablespoons* chili powder
- 1 Tablespoon chipotle chili powder
- 1 Tablespoon brown sugar
- sour cream, shredded cheese (to garnish)
Directions:
- Oil a large pot and bring it to a medium heat, add the onion and bell peppers and saute until they’re softened – about 4 minutes.
- Add the minced garlic and cook the contents for one additional minute.
- Add the ground beef and cook until it’s no longer pink – about 8 to 10 minutes
- Stir in the crushed tomatoes, diced tomatoes, beans, and corn.
- Add the chili powders, sugar, and water. Stir to combine.
- Cover the pot and let it summer for 1 ½ hours, stirring occasionally.
- Preheat oven to 400 °F
- Place Naan on a baking tray and heat according to the package instructions
- Remove Naan from oven, slice and serve with the chili – chili can be garnished with sour cream or yogurt, shredded cheese and sliced green onions
