Chili

Chili
Author:
This chili recipe is more like a soup than the thick chili you may be used to. Feel free to adjust the amount of broth to achieve the soupiness you want. I often double the recipe and freeze any leftovers for an easy meal another day.

Ingredients

  • Neutral cooking oil, like canola
  • Salt & pepper
  • 1 C diced onion
  • 1 C celery, chopped
  • 3 garlic cloves, minced
  • ½ tsp – 2 tsp crushed red pepper
  • 1 – 1 ½ lbs ground beef
  • 1 – 10 oz can Rotel tomatoes
  • 1 – 14 oz can diced tomatoes
  • 1 – 14 oz can tomato sauce or crushed tomatoes
  • 1 quart beef broth (veggie and chicken broth work fine, too)
  • 1 C water
  • 3 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp beef better than bouillon or 1 beef bouillon cube
  • 1 – 14 oz can dark kidney beans, drained and rinsed
  • 1 – 14 oz can pinto beans, drained and rinsed

Instructions

  1. In a sauté pan, heat 2 tbsp of oil over medium heat, add onion, celery, a pinch of salt and pepper, and crushed red pepper and cook until soft, about 10-15 minutes. Stir in minced garlic and cook another 1-2 minutes.
  2. While the veggies are cooking… In a large stockpot, heat 1 tbsp of oil over medium heat, add ground beef, season with salt and pepper, and brown for about 10 minutes. Drain excess oil if needed.
  3. When the beef and veggies are ready, add the veggies into the pot with the ground beef. Pour in broth, water, rotel tomatoes, diced tomatoes, tomato sauce, oregano, chili powder, salt, and bouillon. Bring to a bubble over medium heat then turn the heat down to med-low and simmer for 1-1/2 to 2 hours. Add drained and rinsed kidney and pinto beans and simmer for another 30 minutes.
  4. Serve & Enjoy!

Notes:

There are lots of great options for serving this, here are a few of my favorites…

• Serve over cooked rice, French fries, or baked potato

• Top with shredded cheddar cheese, diced onion, and /or sour cream

• Top with this yummy mix :: Add 2 bunches of cilantro, 1 cup of chopped onion, 1 diced fresh jalapeno (take seeds and ribs out if you don’t want it too spicy), and the juice of 1 lime to a food processor and blend a couple of times.