I hope everyone’s weekends are going well! This was a great Sunday, because it marked the return of NFL football! Although being a diehard Chicago Bears fan has been rough for me over the past years, I start out every season with hope that this will be our year. In the first half of today’s game against the Texans we looked great, however in the second half we reverted back to the bad habits that made me cringe all throughout last season. At least mimosas helped ease my pain. But it’s only game one! I still have faith! Anyways, now onto the important stuff like food. Particularly this hearty chili!
This chili recipe is one of the first recipes I started making back in college. I grew up with my parents making it and have tweaked it slightly over the years. You will need onion, garlic, ground beef, beef broth, kidney beans (I like to do one can of dark and one of light), tomato sauce, and chili seasoning. My chili season is a mixture of chili powder, cayenne, paprika, cumin, oregano, salt, and pepper. Also make sure to pick up some shredded cheese, sour cream, and hot sauce for topping (if you like your chili spicy).
Start by browning your ground beef in a large pot over medium heat. Add your chopped onion and garlic and cook in the excess grease until tender. Drain off remaining grease once browned. Next, add you tomato sauce, beef broth, and kidney beans. Turn heat to high and bring to boil.
Once chili has come to a boil stir in your seasoning until dissolved. Turn down heat to low and simmer for about 45 minutes to an hour.
Once ready to serve, top with shredded cheese, a dollop of sour cream, diced onions (I left these off mine), and a few dashes of hot sauce. I usually add my hot sauce at the end before serving, because I like my chili extra spicy and not everyone else does. However, if your entire household is onboard, feel free to add it while cooking! This chili recipe is perfect for fall and football Sundays (0r Saturdays… or Mondays or Thursdays). I’ve also been pretty much living on soup since I got my wisdom teeth out and lucky for me got dry sockets, so this recipe definitely has come in handy this week! I hope you enjoy it!
- 1 lb ground beef
- 2-3 garlic cloves, minced
- 1 small white onion, diced
- 1 32-oz can tomato sauce
- 2 cans of kidney beans (I use one dark red, one light red but any work), drained
- 2 cans of beef broth
- 1½ tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- ½ tsp. cayenne
- ½ tsp. oregano
- 1 tsp. salt
- ½ tsp. ground pepper
- shredded cheese, sour cream, hot sauce for serving
- Brown ground beef in a large pot over medium heat.
- Add onion and garlic and cook in excess grease from beef until tender.
- Drain excess grease once beef is browned.
- Add tomato sauce, beef broth, and kidney beans.
- Turn heat to high and bring to boil.
- Add spices and stir to dissolve.
- Turn heat down to low and simmer for about an hour.
- Ladle into a bowl and top with cheese, sour cream, and a few dashes of hot sauce.