Chili

2
JM Avallone

By
@jmas

I needed to make a chili for the bread I made the other day and found all the needed ingredients in my cabinet so off I went. I do need to give a great thanks to one of the cooks here that gently reminded me not to use my slow cooker as I was using canned beans even 4 hrs would well over cook them to mush. So much love and thanks Meave aka Amy for your sage advice and saving my chili.

Blue Ribbon Recipe

This is a really great full-flavored chili. Without too much spice, the entire family is sure to love this recipe. We tried JM's trick and added about 1/4 cup of quick cooking oats to the chili. Thickened it up nicely and no one could even tell they were added! The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
Depends
Prep:
30 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

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  • 1 large
    red bell pepper, diced
  • 1 large
    green bell pepper, diced
  • 1
    onion caramelized or saute
  • 1 Tbsp
    cumin
  • 2 Tbsp
    chili powder
  • 1 tsp
    cayenne pepper
  • 1 can(s)
    tomato paste
  • 2 qt
    beef stock
  • 1 lb
    ground pork
  • 2 lb
    ground beef 80/20
  • 2 can(s)
    roasted tomatoes
  • 3 can(s)
    beans, your preference
  • 4 clove
    garlic
  • 1-2 tsp
    salt and pepper or to taste
  • 1-2 tsp
    veg oil, bacon grease or olive oil

How to Make Chili

Step-by-Step

  1. Brown meats slightly pour off some of the fat, if you do not like pork then use 3 lbs of beef do not over cook the meat set to the side. Chop all the veggies, in a large dutch oven or stock pot do not use a slow cooker unless you are using dried bean as it has to reduce, saute in or oil for just a few minutes.
  2. Add the cumin, chili pepper, cayenne. Brown for a few minutes more careful not to burn, add the tomato paste brown for another few minutes stir now and then as to not to burn. This step is a must. Add garlic brown for just a minute or so burnt garlic is dreadful, personally I always use my caramelized garlic & onions so I add them when I add the tomatoes and beans.
  3. Add the tomatoes, beef stock, beans, salt & pepper stir. Cook for 40 minutes with lid half on when done if this is not thick enough for your liking mine was not the next step will help with this. This calls for 16 oz of tomatoes but I had half a can more so I just added a little more spice. This ended up not being a very spicy chili. So always add to your taste.
  4. I did some research of this thickness issue and found some great ways to deal with it. I used the oatmeal trick you can use instant or long cooking when using the longer cooking oat just cook the chili for a little longer mine came out great it seems this method is used for vegetarian chili. Awesome trick I also took my stick blender and gave it a few zaps to hide some of the beans (husband).
  5. This is the site where I found all the tips for the different choices and directions how to thicken your chili...I highly suggest you give it a look if you cant get to it let me know wikihow.com/Thicken-Chili
  6. if you prefer to roast your own tomatoes spread them on a sheet pan with sides, drizzle a little olive oil over them roast at 450 deg for 20 minutes you can also roast your peppers if you like.
  7. Lastly I want to toss out there one time I had found a can of those preseason chili beans, I did add this with my regular beans I did not change the amount of spices it worked great.

Printable Recipe Card

About Chili

Course/Dish: Beef, Other Main Dishes, Pork
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Collection: Chili
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #beans, #BBQ, #chili, #beef, #picnic




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