Recipe by mabelle527
very good, basic chili recipe that I use as a base when I make my own variations...posted for safekeeping!
Top Review by vladb
Thanks for posting this "Mabelle". Since I'm the "brother Vlad" in the title I can share that yes this is a good base recipe, as my sister omitted some of my secret ingredients. You can find your own but (1) yes as written this is mild, and I find Ancho chile to be a good spice to add, and (2) you can sub out a strong beer (like Newcastle) for the broth. Be creative with it; last time I added Jim Beam and let it burn off the alcohol before adding the other wet ingredients. Enjoy!
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- 28 ounces Italian-style diced tomatoes or 28 ounces plum tomatoes
- 6 ounces tomato paste
- 1 3⁄4 cups beef broth
- 2 tablespoons chili powder
- 2 teaspoons oregano
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon ground black pepper
- 2 bay leaves
- 1 (15 ounce) can kidney beans, drained and rinsed
Directions See How It's Made
- cook onions and garlic until soft.
- add meat and brown.
- add all other ingredients and simmer 30 min (if using whole tomatoes, use kitchen scissors to cut up into small pieces inside the can).
- add beans and cook 20 min more.
- serve with rice, cornbread, or tortilla chips!
- variations: use 2 t spices; add 1 t cayenne; add chorizo (soft) to your chili base; use 1 bottle dark beer instead of beef broth (like negro modelo). I have used ground turkey instead of beef, and add a can of black beans or pinto beans (for 2 cans total of beans). I also like to add bell peppers (diced) and/or jalapeno peppers.