Few dishes scream “Fall!” more than chili. I’m not quite sure how it’s taken me this long to post a chili recipe, but it’s finally here. I actually have a few different chili recipes I love, but this is the one I grew up with and it’s just a classic simple chili that is sure to please. This recipe is pretty flexible and you can modify the degree of “spicy kick” to your desired taste.
You will need:
1 lb. ground beef or turkey
1 large can tomato puree
1 small can tomato paste
1 15 oz can tomato soup
1 12 oz. can/bottle beer
2 15 oz. cans red kidney beans
1 15 oz. can black beans
1 tbsp finely chopped garlic
2 stalks celery chopped
1 medium yellow onion chopped
1 green pepper chopped
1 tsp ground cumin
2 tsp chili powder
2 tsp oregano
2 tsp red pepper flakes (add another tsp if you like it a bit more on the spicy side)
1-3 tsp hot sauce (if desired, add according to your personal taste)
Directions:
Coat a large skillet with a little olive oil over high heat and cook the beef or turkey on high heat until cooked through. Remove from skillet and drain any fat. Set off to the side.
In a large stock pot, mix the tomato puree, tomato paste & tomato soup. Add seasonings (cumin, chili powder, pepper flakes & oregano) to tomato mixture, stir and let simmer on medium heat.
While tomato mixture simmers, finely chop celery, pepper, onion & garlic. Add to tomato mixture along with the cooked meat & stir well. Add beer & stir. Add 1-3 tsp hot sauce depending on desired taste. Add beans & stir. Simmer on medium heat for about 45-60 min stirring often so it doesn’t stick to bottom of pot.
I find this recipe is best after sitting for a day or two, but it can be served immediately. I like to top it with a little dollop of sour cream and cheddar cheese for garnish and a little extra flavor, but there is plenty of flavor standing on its own.
Leave a Reply