How To Make Chili
This is a basic chili recipe using ground beef
and dark red kidney beans, not to be confused with chili con carne. Chili con carne is a popular dish in Texas with big chunks of beef and no beans.
There are thousands of chili recipes out there using a variety of different spices. To achieve a chili with the fullest flavors but not overpowering is not always easy. Researching and trying different recipe experiments we feel this ground beef chili is as good as any out there.
Spices added to the pot before the ground beef gives the chili its fullest flavors, compared to spices added to the pot after the ground beef or spices toasted in a separate skillet and then added to the pot after the ground beef. For a spicier chili use a little more cayenne or red pepper flakes.
Ingredients (Makes enough for 10 servings)
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1. Heat the oil in a large Dutch oven or large skillet over medium heat until shimmering. Add red pepper, onions, garlic, coriander, cumin, chili powder, oregano, cayenne and red pepper flakes, stirring occasionally, until the vegetables begin to brown and soften, about 8-10 minutes. Remove vegetables to a plate.
2. Increase the heat to medium high and add the lean ground beef. Cook, breaking up the ground beef with a spoon until beginning to brown, 5-6 minutes. Strain fat from ground beef and return vegetables and ground beef to skillet.
3. Add tomatoes, tomato puree, red kidney beans and 1/2 teaspoon salt. Bring to a boil, reduce heat to low and simmer, covered stirring occasionally for 1 hour.
4. Remove cover and continue to simmer for another hour, stirring occasionally. If chili begins to stick to bottom stir in 1/2 cup of water and continue simmering. This easy chili recipe will having them begging for seconds.