Recipe by Acerast
My husband and son really "pigged-out" on this chili the first time I made it. It had been simmering for hours and they just couldn't help themselves. It is flavorful but not hot. Those who like heat can add their own (my husband always does). It is adapted from The America's Test Kitchen Family Cookbook.
Top Review by SmoochTheCook
Wellllll, this chili was TO DIE FOR!!!! Yep, and the shredded cheese and other toppings I slaved over..wasted. Ha! No one wanted to cover up any of the flavor of the chili itself, which is unheard of in my cheese loving family. I made this on Saturday and actually just put it in the slow cooker for the day. Used a little less onion and green pepper because my brother was going to have some with us and also used a can of white kidney beans in place of one can of the red. Then, put it in the fridge and had it ready to reheat for the superbowl last night. It went over really well and I packed some up for a neighbor friend of mine for work today, dad has some for work on Wed. and I'm going to try to freeze some as well. Thanks so very much for the wonderful new recipe that will be used as often as I can find applicable (with a chili-hating mother).
- 14.79 ml vegetable oil
- 2 onions, peeled and chopped
- 1 green bell pepper, stemmed, seeded, chopped
- 29.58 ml Gebhardt® Chili powder
- 14.79 ml ground cumin
- 4.92 ml salt
- 8 garlic cloves, minced
- 907.18 g lean ground beef
- 2 (878.83 g) can kidney beans, rinsed and drained
- 2 (878.83 g) can diced tomatoes
- 793.78 g can crushed tomatoes
- 236.59 ml beef broth
Directions See How It's Made
- Heat the oil over medium heat in a large soup pot.
- Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt.
- Cook until onions and pepper are translucent.
- Stir in the garlic and cook for 15 seconds.
- Add the beef and increase the heat to medium-high.
- Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon.
- Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt.
- Bring to a boil, reduce to simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor.
- Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.