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Monday, October 17, 2011

Classic Chili

I think I've only made one good Chili before trying this recipe. In the past I've just whipped up something kind of random and called it Chili. But after tasting this Chili, I know that my past in-a-hurry-Chili-whip-ups were not Chili at all. They weren't even half as good as this stuff.

The way I prefer my Chili is like this: Mostly beef and tomatoes, some beans, a slight sweet and mildly spiced flavor, and I like it somewhat thick, but still a bit soupy. That is just what this recipe is all about! It's all of those wonderful things. And it's easy and does not call for any absurd ingredients. Severed with a hot slice of cornbread and slather of butter, it's simply perfect.

After making this marvelous Chili I have come to realize that a long simmer really does bring out the flavor. The slow simmer helps marry all the flavors together, producing a very satisfying bowl of homemade Chili.

Oh man, I don't know what else to say, but you gotta try this!

Classic Chili
Printable Version
Serves 8

2 pounds lean ground beef (I like 93% lean)
2 yellow onions, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
4 (14.5 ounce) cans stewed tomatoes or 2 quarts home canned tomatoes
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed

Combine ground beef, onion, and garlic in a large stockpot. Cook and stir frequently over medium-low to medium heat until beef is brown and juices run clean. Drain any excess grease off meat if you’d like.

Add chili powder, salt, oregano, tomatoes (if like to dice my tomatoes before adding to the stockpot. The reason it does not call for diced tomatoes is there is usually less tomato juice in the can/jar. You can also break up the tomatoes with your stirring spoon if you’d like), and tomato sauce. Heat to boiling, reduce heat to a gentle simmer, and cover. Cook, stirring occasionally, for 1 hour plus.

After the hour of simmering add beans and simmer uncovered for 20 minutes, stirring occasionally.

Serve warm: plain, or with grated cheese, sour cream, and chips, and/or cornbread.

Note: the key here is to simmer it at least the full amount of time called for, it really brings out the flavor and makes the chili all that it’s supposed to be.

Recipe Source: adapted from by Michelle

1 comment:

  1. I do the same thing with chili and it never quite turns out the way I'd like it too. Can't wait to try this recipe.