Chili!

Chili! created by IngridH

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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@IngridH
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@IngridH
Contributor
"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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  1. dcbru
    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. IngridH
    Chili! Created by IngridH
  3. lazyme
    Chili! Created by lazyme
  4. lazyme
    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.
  5. Dreamer in Ontario
    Very tasty and meaty chili. Thanks for sharing.
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