Wednesday, December 19, 2012

Classic Chili

For the longest time I have been searching for a great chili recipe, and have been marginally impressed with recipes I've tried, until now, this recipe knocked my socks off. For our party over the weekend I tried this new chili recipe it seemed pretty straight forward to begin with, but after making a few adjustments and substitutions it ended up being perfect. It was a tad bit spicy, but not overly so. It was really hearty and filling, and was full of texture and flavor. It paired perfectly with sweet cornbread and classic chili toppings like, cheese, chopped onions and oyster crackers. It can easily be doubled to feed a crowd or left alone this recipe will feed 6 - 8. This chili is perfect for a cold winter day.  

Classic Chili

1 pound ground beef
3 cans chili beans
1 can kidney beans
1 28 oz can diced tomatoes with juice
1 6 oz can of tomato paste
2 8 oz cans of tomato sauce
1 yellow onion, chopped
2 stalks celery, chopped
2 beef bouillon cubes
½ cup water
¼ cup chili powder
½ tbsp. Worcestershire sauce
½ tbsp. garlic, minced
½ tbsp. dried oregano
1 tsp cumin
½ tsp dried basil
1 tsp salt
1 tsp pepper
½ tsp cayenne pepper
½ tsp paprika
1 tsp sugar

In a large pot brown ground beef and onion over medium high heat, until onion is fragrant and beef is cooked through. Add garlic and celery and saute another minute or two. Lower heat to medium low and add all canned tomatoes, bouillon cubes, water and beans.  Add all seasoning ingredients, chili powder, Worcestershire sauce, oregano, cumin, basil, salt, pepper cayenne, paprika and sugar. Turn the heat to low and cover with a tight fitting lid and cook for 2 hours stirring occasionally. Before serving taste and adjust seasoning levels as needed. The longer you let the chili sit on the stove the better it will taste, as the flavors continue to reduce down and concentrate, if you let the chili cook longer than two hours (which is completely acceptable and fine) you may need to add an additional can of tomato sauce or another ½ cup of water until it’s to a consistency you like, as it cooks longer the moisture will cook out and evaporate, causing your chili to reduce and become really thick, however if that’s how you like it, leave it if not add a little extra something! Serve it hot with plenty of cheese to top it with. Enjoy!

No comments:

Post a Comment