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!
- Ready In:
- 2hrs 10mins
- 1 1⁄2 tablespoons oil
- 1 1⁄2 lbs lean ground beef (chili grind, if you can get it)
- 1 medium onion, chopped
- 1⁄8 cup flour
- 1 (16 ounce) can diced tomatoes
- 1 1⁄2 tablespoons tomato paste
- 1⁄4 teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 1⁄2 cups beef broth
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon dried oregano
- 1 teaspoon salt
- 1 1⁄2 tablespoons cider vinegar
- 1 red bell pepper, chopped (small)
- 1 (15 ounce) 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.
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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!