A basic chili recipe that is meaty, hearty, and can feed a crowd!
Once, a very long time ago, I lived in NYC where the take-out was plentiful, delicious, and convenient. I had a kitchen drawer dedicated to various menus from local restaurants (doesn’t everyone in NYC?) with standard orders attached to my favorites. It was easy! It was fast! I could eat Thai one night and Southern BBQ the next night! Ordering a meal took far less time and energy than actually cooking it.
Then I moved away, became a poor grad student, and realized I needed to learn how to cook. That’s how I started cooking chili. It was one of those things I loved and always wanted to make.
Now chili is one of those basic meals that I cook ALL THE TIME. It can be one of the basic meals in your cooking arsenal as well.
Some tips for homemade chili:
- Sweat out the vegetables for a long time. Longer than you think. I put the timer on for 15 minutes, keeping an eye on the vegetables so they don’t burn. Also, cook the spices with the vegetables. Don’t add them at the end! It takes time to develop flavor.
- BROWN the meat. DO NOT let the meat “steam” with heat that is too low. Of course, you don’t want it to burn either.
- Simmer on low until the color changes to a deep, rusty red. At the end of the long simmer, you will see pools of fat floating around the surface. Don’t be alarmed! This may take 30 – 45 minutes but it’s the key to making extra-good chili. Just keep checking and stirring.
- Thicken the chili with a slurry of masa flour and water. Lots of recipes call for tomato paste but this method gives so much more flavor. *Thank you Pioneer Woman for this genius idea!*
Now it’s time to make chili look festive with toppings!!
For a weeknight dinner, I’ll go simple and include 3-4 toppings. But for a party, I bring out ALL the toppings! Variety makes chili seem like a party.
Some ideas: avocado, green onion or red onion, cilantro, sharp cheddar, sour cream, lime wedges. And lots of hot sauce!
Also, don’t forget to add a good carby side. Tortilla chips, Fritos, or homemade cornbread are classics. But brown rice or spiral pasta works well with chili, too!
Homemade chili is not as hard as you think! Homemade chili is within your reach! If I can make chili, so can you!
A basic chili recipe that is meaty, hearty, and sure to feed a crowd!
- 2 lbs extra-lean ground beef
- 2 large onions small dice
- 2 stalks celery small dice
- 1 large carrot small dice
- 1 bell pepper small dice
- 6 cloves garlic minced
- 2 tsp. salt
- 2 T. chili powder
- 1 T. ground cumin
- 1 tsp. oregano
- 1 tsp. paprika smoked, if you have it
- 1/2 tsp. ancho chili powder optional
- 1/2 tsp. chipotle chili powder optional
- 2 chipotle chili peppers, in adobe sauce chopped (optional)
- 1 14 oz can diced tomatoes
- 1 28 oz can crushed tomatoes
- 3 cups chicken stock
- 1 19 oz can red kidney beans drained and rinsed
- 1 19 oz can pinto beans drained and rinsed
- 1/4 cup Masa Flour
- 1/2 cup water
Heat a large stockpot over medium heat. Add 3 T. neutral cooking oil (I used grapeseed oil). Add vegetables and garlic. Sprinkle spices and salt on top of vegetables. Mix around with a wooden spoon, being careful not to let it burn. Sauté until soft and slightly brown, about 15 minutes, lowering heat if you need. Add a little more oil if it starts sticking too much to the bottom.
Raise heat to medium-high. Add ground beef. Break up meat with a wooden spoon until no pink remains, about 8-10 minutes.
Add crushed and diced tomatoes, chicken stock, kidney beans, and pinto beans. Add the chopped up chipotle peppers in adobe sauce. Mix and bring to a boil.
Lower heat and simmer with lid partly on/off. Stir once in awhile so it doesn’t stick to the bottom of the pot. Simmer for about 30 minutes, on low heat, until the color deepens to a darker red.
Make the Masa flour slurry. Mix the Masa flour and water in a small bowl. Mix well until there are no clumps. Simmer for 5-10 minutes more.
Taste and adjust seasonings with more salt and pepper, if needed. Serve with avocado, grated cheese, sour cream, cilantro, green onions, etc. I also like to serve tortilla chips, Fritos, or cornbread on the side.
Chili does require a lot of chopping. If you are feeling lazy, you can pulse quartered vegetables in a food processor. Pulse the carrot first and set aside. Then pulse the other vegetables as they are softer and will be processed more quickly. Also, watch carefully while you pulse. You want the veggies to be chopped into small pieces, about the same size, not pureed.
This makes a generous amount of chili. Make sure to use a large stock pot or your pot will overflow with chili goodness. Alternately, you can halve the recipe.