I love comfort food. There is something so comforting about a warm hearty bowl of chili topped with cheese. After trying several recipes I decided to take my grandmother’s recipe and kick it up a notch. This is how my husband and I love our chili but feel free to use this recipe as a baseline to make your own. Be sure to tag me on Instagram and or comment below and let me know what you think.
Chili Ingredients:
1 lbs Ground meat (I used ground chicken breast but use whatever you love!)
1 white onion diced
1 red pepper diced
4 cloves garlic minced (we love garlic so I add a lot. If garlic isn’t your thing maybe only use 1-2 cloves.)
2 TBS tomato paste
1/4 tsp red pepper flakes (if you like it spicy add more)
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp oregano
1 tsp cumin
1 1/2 tsp chili powder
1 tsp salt (add more to taste if necessary)
2 28oz cans of whole San Marzano tomatoes preferably without the basil leaf
1 15oz rinsed & drained can of each of the following beans:
Black beans
Cannellini beans
Garbanzo beans
2-3 ears worth Corn removed from the cob (I buy a ton of corn in the summer and slice it from the cob and put it in the freezer to use all year long. If you don’t have access to fresh corn to do this you can certainly use frozen corn or canned corn. If using frozen I would add 1/4-1/2 a bag and if using canned just use the whole 15oz can as to not waste.)
Instructions:
Heat 5.5 quart Dutch oven over medium heat till warmed. Add your preferred oil to the pot(I use avocado or extra virgin olive oil). Add meat and break apart as it starts to cook. If you need to, drain your meat once cooked through. Add diced onion and 1 tsp of salt to help sweat the onion. Cook until onion is translucent and softened. Add tomato paste, garlic, diced red pepper, all the spices, and cook for 1 minute. (Please note that I like my food to have flavor but not be spicy. If you like your food spicy you might have to adjust the spice amounts.)
Next add the whole tomatoes from the cans. I then fill each can about 1/4-1/2 way up with water to remove all the excess tomato juice left behind. Place tomato water into the pot. Simmer uncovered on medium to low heat for 30-45mins stirring occasionally.
After letting it simmer if the whole tomatoes haven’t broken apart I crush them with a wooden spoon on the side of the pot.
Next add the rinsed and drained beans and the corn. Simmer uncovered for another 30 minutes stirring occasionally. *Tip this is when I usually start my rice which takes about 30mins to cook.
Check spice level and season more to taste if needed.
Serving:
I serve my chili over rice topped with cheddar. You can serve it any way you choose! Some other fun ways to enjoy it are with:
cheddar buttermilk biscuits
Tortilla chips
Fritos
Bon Appétit!
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