Prep 10 mins
Cook 2 hrs
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!
- 22.18 ml oil
- 680.38 g lean ground beef (chili grind, if you can get it)
- 1 medium onion, chopped
- 28.39 ml flour
- 453.59 g can diced tomatoes
- 22.18 ml tomato paste
- 1.23 ml ground black pepper
- 2 garlic cloves, minced
- 591.47 ml beef broth
- 44.37 ml chili powder
- 4.92 ml cumin
- 2.46 ml dried oregano
- 4.92 ml salt
- 22.18 ml cider vinegar
- 1 red bell pepper, chopped (small)
- 425.24 g can kidney beans, drained and rinsed
- sour cream (optional)
- green onion, chopped (optional)
- 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.
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.
Very tasty and meaty chili. Thanks for sharing.
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]