Orange Tree Lane

Classic Chili (with Extras!)

Written by

in

Classic Chili (with Extras!)

This is the kind of chili my mother used to make and I liked it a lot. I use it now as a base for creating numerous meals on the fly, but what I like best for this recipe is the additional ingredients I found in a different recipe that give it a great, interesting boost of flavor. If you feel like stretching your wings, give those a try. They are at the bottom next to the *, and can be added at the very end.
Print Recipe
Prep Time 15 minutes
Servings: 1 servings
Course: Red Meat
Ingredients Method

Ingredients
  

  • 2 tbsp grapeseed oil
  • 2 onion medium
  • 2 lb(s) ground beef
  • 5 tbsp chili powder
  • 4 tbsp cumin
  • 2 tbsp sugar
  • 4 tbsp tomato paste
  • 6 garlic clove(s) crushed, or 1 Tbsp. garlic salt per pound of hamburger
  • 3 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper very optional, for the spice brave
  • 3 cup(s) beef broth
  • 30 oz(s) diced tomatoes or crushed tomatoes
  • 30 oz(s) kidney beans drained, dark red if possible
  • 16 oz(s) tomato sauce

Method
 

  1. Don’t be daunted by the number of spices. The cook time is average, and you can make a huge batch and freeze loads of chili for another busy day!! The extra special ingredients you might want to try sometime are by the * at the very end.
  2. Heat the oil in a large soup pot on medium heat for a few minutes. Add the chopped onions and cook for about 5 minutes, stirring once in awhile until they are looking more “clear”.
  3. Push onions to the side and place meat in the middle. Break it apart somewhat with spatula or wooden spoon and cook until browned, stirring occasionally.
  4. Add the next 7 ingredients to the pot: Chili powder, cumin, sugar, tomato paste, garlic,, salt, pepper. Then add cayenne pepper if you are using it. Combine well.
  5. Add the rest of the ingredients: broth, diced tomatoes, drained beans and tomato sauce; stir well.
  6. Bring pot to a boil and then reduce to a simmer with lid off for 25 minutes. Cool 10-15 minutes before serving. (I usually let the flavors blend as long as I can by turning the heat to the lowest possible setting and simmering for a few hours before cooling the chili to store.) * Additional Flavor Additions: Generous measurements of 2 Tbsp. cornmeal, 1 tsp. oregano, 1/2 tsp. coriander, 1 tsp. smoked paprika, 1/4 tsp. cinnamon, 1 Tbsp. molasses, and 1 tbsp. lime juice. *Suggested Toppings: cilantro, lime wedges, sour cream, cheese, scallions, crumbled corn chips OTL 2023 -Inspired by https://www.onceuponachef.com/ “The Ultimate Chili Recipe”

More posts