Oh, chili. How you warm our souls on chilly winter days, and fill our bellies with wholesome midwest goodness.
We love a pot of chili around here. You can whip it up in less than an hour, and it will feed you all week!
It may just be the perfect food!
Last week, I made this chili for our Pastor, who is recovering from knee surgery. And let’s just say, it was a welcomed surprise package!
Plus, it’s gluten free and a family favorite!
Here’s What You Need:
- 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
Tools:
Large soup pot
Wooden spoon
Can opener
Colander
Measuring spoons
Directions:
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!
My, oh my! What a chili!
Steven had a small bowl of it before we delivered it to our Pastor, and he was just raving about it!
It’s different than some of the other chili’s I’ve made in the past, because it’s a little more tomato-forward. But that’s how my mom makes hers — and it’s the classic midwest way — and let me tell ya: people love it!
Plus it’s good for your body, good for the soul, good for the wallet…all you need is a hunk of crusty bread and a glass of red wine, and you’ve got yourself one heck of a delicious dinner for those chilly March nights!
Alright, well that’s it’s from here! Let me know if you make this! I’d love to hear what you think! And don’t forget to follow me over on Instagram for some fun behind-the-scenes cooking (and life) content! (@beauty.beyond.bones)
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4 responses to “Classic Beef Chili!”
Hi Caralyn, I took a screen shot of the ingredients on IG, thanks! I’ve got to make this as I love chili! Your ingredients are very different. Be well! ❤️
“Oh, chili” were the perfect words to start this post with!
I love chili.
we do too!! 🙂 thanks Amanda!