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.
Ancho Chili powder is amazing in this recipe. Regular chili powder is cool. But, there’s a certain added sultriness the ancho stuff provides. Can we call chili sultry?
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.