Updated: Oct 20
Cold nights and chili. No better match.
Chili is without a doubt one of the most controversial comfort foods.
Everybody thinks their chili is the best.
Some people like it spicy, some people use tomato juice instead of real tomatoes, some people skip the ground beef and use all beans.
This is my version of chili & any time I make it a different way, I am always disappointed.
I hope you enjoy my take on a traditional chili recipe.
PRINTABLE RECIPE PDF
1 # ground beef
1 small sweet onion, chopped
1 pepper, chopped
1 - 14 oz can of kidney beans (or 1 1/2 cups)
1 - 28 oz can San Marzano tomatoes
1 - 14 oz can tomato sauce (or diced tomatoes)
2 T chili powder
Salt and pepper to taste
Chives and/or green onion, garnish
In a dutch oven brown your hamburger until nearly cooked through, drain the fat.
While the hamburger is cooking, chop your pepper and onion and rinse the kidney beans
Add the chopped pepper and onion to the dutch oven with a little olive oil. Sauté for 5 minutes.
Add chili powder, s&p, tomatoes, beans and hamburger. Stir until evenly combined.
Bring the soup to a boil, reduce to a simmer and let cook for 30 minutes with a lid on. Give the soup a good stir and break up the whole tomatoes once or twice while simmering.
Garnish with green onion and/or chives.
Serve & enjoy!
The most important thing about what makes this chili bomb, is the San Marzano tomatoes. DO NOT REPLACE THEM, especially for tomato juice or V8. They are hands down the best.
Straining your beef is optional, it is something my Momma Bear taught me and it stuck. I don't like that oily look at the top of the soup when you don't.
Personally, I don't believe chili powder is spicy, but if you are sensitive to spice you may need to adjust to 1 tablespoon.
Hope you all are having a happy day!
As always, feel free to reach out whenever.
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