Chili con Carne is a wonderfully warming dish for this weather and celebrating both in this week and this month. There are endless varieties and recipes to be found for this favorite food. Personally, I love Cincinnati Chili but it is certainly an acquired taste. You likely remember the quick weeknight version cooked up with ground beef and beans that your mom made for you. Experiment with different versions but turn to this comfort food version from time to time.
Simple Classic Chili
This traditional chili recipe uses ground beef, beans, and a simple homemade blend of chili seasonings.
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 lb. lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (16 oz.) can red kidney beans, drained and rinsed
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 15 minutes, stirring occasionally.
- Add the drained beans, cover and cook for another 10 minutes, stirring once more.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
- Top with your choice of shredded cheese, sour cream, fresh cilantro, sliced scallions or jalapeño.