Award Winning Chili
This hearty homemade chili is packed with rich flavor, perfectly seasoned ground beef, and your choice of beans. Easily customizable, it's topped with melted cheese and crunchy corn chips for a satisfying finish. Perfect for family dinners, game day, or your next cook-off!
Servings: 6
Ingredients
- 1 ½ pounds ground beef
- 2 15 ounce cans chili beans
- 2 12 ounce cans roasted diced tomatoes with juice, I blend these but that is optional
- 1 6 ounce can tomato paste
- ½ medium yellow onion chopped
- ½ green bell pepper seeded and chopped
- 1 pepper green chile, jalapeño etc, seeded and chopped
- 2 cubes beef bouillon
- ¼ cup cooking sherry or beer
- About ½ cup water and use this to rinse out bean and tomato cans into chili pot
- 3 Tablespoons chill powder
- 1 ½ teaspoons Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoons hot pepper sauce
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼-½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 1 teaspoon white sugar
Toppings
- corn chips
- cheddar cheese
- onions
- sour cream
Instructions
- Heat a large stock pot over medium-high heat. Crumble the beef, and cook until evenly browned. Half way through cooking add onions and peppers. Drain off excess grease.
- Pour in the chili beans, diced tomatoes and tomato paste. Stir gently. Add rest of ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
Notes
This recipe easily doubles to feed 12-15. Try adding some sausage for a different twist. I like to blend my tomatoes to a thicker sauce instead of chunks of tomatoes through out, but add them the way you like best! If you blend you will need the extra water called for, if not just omit the water.
