I’ve been dreaming of a big pot of chili for a while now. But it wasn’t until my aunt asked for my chili recipe for a cook-off at work, that I realized I had never posted my go-to chili recipe on el blog. Sure, I’ve posted this pumpkin chili recipe, that happens to be crazy good, but no basic chili recipe. How did this happen!? I’ve been making this chili for years. It has been tweaked over time, but only really with the heat, because the flavor is spot on. You can modify the heat to your taste, as this version is mild – but it only takes a heavy shake of cayenne pepper to change that in a hot second.
1 large yellow onion, diced
6 garlic cloves, minced
1/2 teaspoons ground cumin
3 tablespoons of chili powder
1 green bell pepper diced
1 cup chicken broth
1-28 ounce can tomato sauce
2-28 ounce cans diced stewed tomatoes
2 pounds of extra-lean ground beef
2-15 ounce cans of kidney beans, drained and rinsed
2 teaspoons salt, for taste
1/2 teaspoon black pepper
1/4 teaspoon red chili flakes
**Optional: 1/2 teaspoon cayenne pepper, for added heat
sour cream or plain Greek yogurt
corn tortilla chips
In a large dutch oven, or soup pot, saute diced onions and garlic cloves in a little olive oil over a medium-high heat. Once onions are translucent, add ground beef and spices. Cook until meat is fully cooked. Add the remaining ingredients (except for the beans) and cook for 30 minutes on a medium-high heat. Reduce heat to a low simmer, add beans, and cook for one hour.
Top with avocado, sour cream, cheese and tortilla chips. Or enjoy by itself.