I can’t believe I don’t have a homemade Chili recipe in the collection already! Especially when it’s this dang good! With the first slight breeze in this Louisiana air, I instantly thought of a big pot of hearty Chili. Gotta love the throw it all in and simmer recipes!
One of the keys to a great chili recipe is to use lean ground meat. You don’t want greasy chili! I use 93/7. However, 85/15 will be fine as well.
Quality tomato products is important as well. Use a brand that you love! I use crushed tomatoes and diced. But, if you’re not a big fan of tomatoes, use the petite diced ones. They’ll cook down more into the sauce and won’t be so visible.
I don’t think this chili needs rice. But, hey, do what you want. I prefer to sprinkle on some sharp cheddar, ripe avocado slices, and a “dollop of Daisy” (sour cream). Stuff tastes like a big ole hug in a bowl!
- 1 T olive oil
- 2 lbs lean ground beef or turkey
- 1 diced onion
- 1 diced bell pepper
- 1 T diced jalapeño
- 1 T minced garlic
- 1 (28oz) can of crushed tomatoes
- 1 (14.5oz) can of diced tomatoes
- 2 T tomato paste
- 1-2 (15 oz) cans red kidney beans (drained)
- 2 T Worcestershire sauce
- 1/3 cup ancho chili powder
- 2 tsp brown sugar
- 2 T onion powder
- 1 T garlic powder
- 1 T Italian seasoning
- 1 tsp cumin
- 1 tsp allspice
- 1 1/2 cup water
- 2 beef bouillon cubes
- Salt and pepper to taste
- Heat olive oil in a Dutch oven
- Add the ground meat and brown; drain fat
- Add in onions, bell peppers, and jalapeños.
- Sauté veggies until tender
- Add in the garlic and stir
- Stir all remaining ingredients into the pot.
- Bring to a slight boil then reduce heat to a simmer
- Cook uncovered for 30 mins
- Taste and adjust seasoning as needed.
- Serve with your choice of toppings.