I am a midwest girlie through and through.
I was born and raised in Ohio, and if there’s one thing I know…it’s classic midwest recipes. And this chili recipe is no exception.
My mother makes a mean chili. We’re talking – no recipe, she just does it by “feel.”
Well, when she came to visit me this past weekend, I wanted to have some “fast food” on stand-by in my fridge, in case hunger strikes.
So I made this chili.
Which, was intimidating! Like being asked to sing in front of Celine Dion or Adele….
And you know what? She LOVED it! She actually wanted the recipe!
SO! Without further ado…introducing my Hearty Midwest Chili!
It’s gluten free and totally delicious! And not to mention — SUPER easy and quick to make, and it keeps in the fridge for a week! (It just gets better with time!)
Here’s What You Need: (Makes 6 servings)
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 4 garlic cloves, minced
- 1 pound 80% lean ground beef – I used grass-fed
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1/4 tablespoon onion powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
- Garnishes: sour cream (SCD omit), shredded cheddar cheese, chives
Large soup pot
In a large soup pot, saute the onion in 2 Tbsp EVOO for 5 minutes over medium high heat. Add in the garlic, and let cook for another 2 minutes.
Then, add the ground beef. Cook for 6-7 minutes, breaking it apart with a wooden spoon, stirring occasionally, until the beef is browned.
Next, add the spices, sugar, tomato paste, and salt and pepper.
Finally, add the broth, diced tomatoes *with their juice, drained and rinsed beans, and tomato sauce. Stir well.
Bring to a boil, then reduce to a simmer, and let cook for 20-25 minutes, uncovered, stirring occasionally.
This will keep for up to a week in the fridge. Also great to freeze in individual portions!
Oh my goodness, what a chili!
This one is different than the one I usually make, because it is “tomato-forward.” That’s how my mom makes hers, so I decided to make it the traditional midwest way. And boy, does it ever pack the flavor!
There’s something really magical that happens when you stir in sour cream and melted cheddar cheese to a bowl of pipping hot chili. It melts into the mixture and turns it this beautiful blond color. Mmm! It’s so magical.
I also brought some of this chili over to my special gentleman, and wow – he gobbled it up! He ate it for both lunch AND dinner for two days straight!
Talk about rave reviews! It’s hearty! It warms you from the inside out. And it’s super flavorful! And finished with some chopped chives, it’s a meal worthy of a magazine cover!
So do yourself a favor and make this! And if you make it on Sunday, you’ve got good eats for the week!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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