Chili!

"This is a really beefy chili, and makes a great, hearty meal on a cool evening.It's not a terribly spicy version, but if you want to turn up the heat, add some cayenne along with the other spices. I often add more seasoning at the end of the simmering time to suit whomever I'm serving. I probably get more requests to make this than anything except my gumbo. This also freezes beautifully (if you have any left!). I hope you enjoy it as much as I do!"
 
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photo by IngridH photo by IngridH
photo by IngridH
photo by lazyme photo by lazyme
photo by Mama_Jennie photo by Mama_Jennie
Ready In:
2hrs 10mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • In a large Dutch oven, heat the oil.
  • Add the beef and brown.
  • Remove the beef, leaving about 1 tablespoon of fat in the pan.
  • Add the onions, and cook, covered, over low heat for about 5 minutes.
  • Uncover, raise the heat to medium, and cook until the onions are evenly browned (but not burned).
  • Sprinkle the flour over the onions, and cook for another minute.
  • Add the browned beef, tomatoes, tomato paste, pepper, garlic, broth, chili powder, cumin, oregano, salt, and vinegar to the onions.
  • Bring to a boil, then lower the heat and simmer, covered 1 1/2 hours, stirring occasionally.
  • If the chili gets too thick, you may add some water or broth to thin.
  • Taste the chili, and add more seasonings to adjust to your taste.
  • Add the bell pepper, and continue to simmer for 15 more minutes.
  • Add the beans and simmer for an additional 5 minutes.
  • Serve in heated bowls and top with sour cream and green onions, if using.

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Reviews

  1. The chili was fantastic! I made some substitutions and it still was amazing! I substituted ground tukey for the beef, browning it over low heat while constantly stirring to keep the meat tender, increasing the amount of meat to two lbs. I substituted chicken broth for beef broth, since I was using poultry as opposed to beef. Lastly, I substituted canned crushed tomatoes for diced, since that was what I had in my pantry. To preserve the juices from boiling out, I transferred the chili to a crock pot and simmered on high for the remaining 1-1/2 hours of cook time. The finished chili was topped with shredded Colby and Jack cheese, as well as a dollop of sour cream. Fresh hot cornbread just completed the dish. Sooo good! This recipe is a keeper! Thanks for sharing it!
     
  2. Great chili. Simple and good. This really hit the spot on a gray and cloudy day. Thanks Ingrid. Made for Please Review My Recipe Tag.
     
  3. Very tasty and meaty chili. Thanks for sharing.
     
  4. Although I usually make a vegetarian chili (& enough for freezing, then add meat, if wanted, when reheating) I decided to go the whole route with this one & included the ground beef! Served up enough for 2 of us & froze the rest in 2 packets! Very tasty, very satisfying & very easy to make ~ A very nice keeper recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
     
  5. This is our new favorite chili recipe! I added in some black beans and corn that I had in the fridge and made the recipe as directed. I love the fact that it has so much flavor and you don't have to add in the extra spice packet that most chili's call for. Thanks so much for a wonderful new family favorite! Made for ZWT 5.
     
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RECIPE SUBMITTED BY

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]
 
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