How can you resist a pot of ground beef, a mix of beans, ripe tomatoes, fresh seasonings and topped with your favorite tortilla chips and mouth-watering spices?
Want something more on top of your chili recipe? This is a must try homemade cornbread or jalapeno cornbread as a side this to compliment the recipe.
An easy to prepare and yet can serve a crowd adds to why Classic traditional chili is my favorite. Aside from I can make one within 30 minutes, the flavors in it is something you cannot easily determine but cannot forget.
Though there are lots of ingredients it consists of, you can’t go wrong with it. You only use one pot. This happens to be a family favorite because of its flavors and thickness. This is a recipe my family makes a year round. It doesn’t matter what the weather is, it simply perfectly fits to the winter to warm up and summer along with the barbecues. Almost all the ingredients are around that makes it much easier to prepare. Are you ready to serve your family this one-of-a-kind chili recipe?
Ingredients:
Flavors? Overflowing.
- Olive Oil: Sauté the onion, bell pepper, cloves using this adds more flavor.
- Onion: Dice as you can, but don’t cry.
- Green Bell Pepper: Best when chunked.
- Garlic Cloves: Fresh or Jarred is fine, depending on your taste.
- Ground Beef: Preferably lean ground beef has less fat and grease.
- Beef Broth: To not lessen the flavor when liquid is added
- Tomato: Freshly picked diced tomatoes and tomato sauce
- Beans: Pinto and kidney bean give a good mixture of tender and soft beans.
- Seasonings: Chili powder, oregano, cumin, coriander, salt and cayenne mixes together giving the chili a sweet, spicy and savory flavoring.
How to Make Chili Recipe “For All”? :
Having a quick gathering but no time to prepare? Not into some formal and fine-dining stuff? Want something instant but can serve a crowd? Chili Recipe saves the day!
- Cook the beef: In a large pot over medium high heat, add the olive oil. Saute the onion, bell pepper and garlic until tender. Put the ground beef, cook and continuously stir until brown.
- Add in Remaining Ingredients: Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, cayenne and salt to taste.
- Boil: Bring to a boil. Simmer for about 30 minutes until it starts to thicken and flavors become even.
Variations:
Make this chili thicker in various ways and be surprised that even adding in cocoa powder can make it more delicious. By changing up some of the ingredients, you’ll be amazed on how far can you go with making Chili. White chicken chili is one of the recipes within the family that you can also try for yourself.
- Vegetables: Potatoes, carrots, celery, mushrooms or zucchini are also welcome to be added.
- Meat: Turkey, steak, Italian sausage or chicken can substitute the beef.
- Seasonings: Taco seasoning can give you some more taste.
- Smokey Taste: Adobe sauce or paprika or a liquid smoke for a smoky taste.
- Beef Broth: Don’t have beef broth? You may have chicken broth to thicken it. A whole new different flavor willl be present.
- Sugar: You might have been surprised adding cocoa powder but a little sweetness can balance the flavor.
Top Your Chili:
Chili recipe is one of the recipes that has a game on it. By topping it with completely different creams and fruits can leave your taste buds astonished.
Here are some of our family’s staple toppings to try:
- Sour Cream: Put a small amount of it on top
- Onions: Sprinkle finely chopped onions on top
- Shredded Cheese: Allow them to melt on top
- Jalapeños: Deliciously hot
- Cilantro: Not just a great flavor but adds to its appeal
- Avocado: Add in some slice
- Tortilla Strips: Makes crunchy toppings
- Frito Chips: Put in pile
- Lime Wedges: Squeeze them over the top
Adding days to the taste:
- Refrigerate: Once cooked, make sure to ket it cool before refrigerating. In an airtight container or ziplock, put the chili and put in a fridge. This can be stored for 5 to 7 days. Reheat in a saucepan or in a microwave.
- Freezing: When cooked and cooled, place the chili in a ziplock bag without air stuck in it. Lay it flat. It can last for a month.
- Warming up: Once thawed, reheat using a saucepan or in a microwave.
Chili Recipe
Print RecipeIngredients
- 1 tbsp olive oil
- 1 small onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 2 pounds lean ground beef
- 2 cups beef broth
- 1 8 ounce can tomato sauce
- 1 15 ounce can diced tomatoes, undrained
- 1 15 ounce can pinto beans
- 1 15 ounce can kidney beans
- 3 tsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp coriander
- 1 tspsalt
- 1/4 tsp cayenne
Instructions
- In a large pot over medium high heat,add the olive oil.
- Saute the onion, bell pepper and garlic until tender.
- Put the ground beef, cook and continuously stir until brown.
- Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, cayenne and salt to taste.
- Bring to a boil. Simmer for about 30 minutes until it starts to thicken and flavors become even.
