The other day my client requested a chili recipe. She wanted to pack it up and take it to Mammoth. So I made this really tasty chili with a side of cornbread. They loved it. So, I’m sharing it with you. It’s a great meal prep recipe and it can feed a crowd easily. Just pack it in your cooler for your next trip.
This is my simple recipe. I like to add a little molasses to it for a slight sweetness but you can leave it out and it will be just as good.
I didn’t grow up making chili so I’m learning the ratios of spices that I like. This one is not too spicy. So, if you want to add heat, chop up a jalapeno or add a little cayenne pepper to the mix.
Oh yea, and don’t forget the cornbread!
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Classic Chili
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1.5 pounds 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- ¼ teaspoon cinnamon (optional)
- 1 1/2 teaspoons salt
- 2 cups beef broth
- 1 (24 oz.) can crushed tomatoes (San Marzano)
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 Tbsp. molasses (optional)
For serving:
Cilantro, lime wedges, sour cream, cheese, scallions
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion, red bell pepper and onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the spices, salt, pepper, and stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and molasses (if using). Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
