Edited by Eng, Lynn, Robbi, Doug Collins and 1 other
Chili has been the focal point of many heated debates. How spicy should it be? What are the best seasonings to use? All out grudge matches have been held at chili cook-offs over these simple questions. The answers to those questions all depend on your personal tastes. One thing that almost everyone can agree on, though, is that there is nothing quite as comforting as the smell of chili cooking on a cold winter day.
- Prep. Time: 30 minutes
- Cooking time: 1 to 2 hours
- Serves: 6-8 people
- 1 ½ pounds lean ground beef
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 2 46-oz. cans tomato juice or vegetable juice cocktail
- 3 16-oz. cans kidney beans (dark or light), drained
- 3 14-oz. cans diced tomatoes, do not drain
- 3 tablespoons all-purpose flour
- 4 teaspoons chili powder
- 2 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon white sugar
- 2 teaspoons ground cumin
- 1 teaspoon freshly chopped parsley (2 tsp. dried)
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- 1In a small bowl combine flour, chili powder, crushed red pepper, sugar, cumin, parsley, salt, and black pepper.Set aside.Advertisement
- 2Place ground beef, onion, and garlic in a medium skillet over medium heat.Break apart and cook until no longer pink, stirring frequently (5 to 10 minutes).Advertisement
- 3Drain off any excess fat.
- 4In a large soup pot or small stock pot, combine beef, tomato juice, beans, and diced tomatoes and place over medium heat.
- 5Sprinkle in seasoning mixture and stir until thoroughly dissolved.Turn heat to medium high until mixture begins to boil.
- 6Once boiling, reduce heat to medium low and allow chili to simmer for 1 to 2 hours or until desired thickness is reached.
- 7Depending on how spicy you like your chili, more or less crushed pepper can be added.Advertisement
Hot cornbread or muffins make a great addition to your meal. If you are feeding a crowd, set up a buffet style meal with all the chili toppings that you love. Place the chili in a slow cooker on warm and place bowls of toppers around it. Much like the seasonings that you use, the choice of toppers depends on what you like. Some very popular toppings include tortilla chips, green onions, salsa, sour cream, grated cheeses, and black olives. Chili is also great when it's served in bread bowls.
Whether you are having a quiet night at home with the family or feeding a crowd of hungry men on game day, chili and toppings are sure to be a hit with everyone. It is also a quick, easy, and inexpensive way to serve large groups of people without spending all day in the kitchen.
- Recipe by R Moore
- If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
Categories : Soups
Recent edits by: Doug Collins, Robbi, Lynn