Classic Chili
Chili has beans in it. Thanks for coming to my TedTalk.
And since that has upset several people, I also think that Skyline Chili is delicious, especially a five-way.
This is the hill I've chosen to die on and that's okay.
This week in Texas we finally have a proper cold front, with temps dipping to 37 (!!!) which maybe made me the only person excited to get out and go for a walk this morning. I also knew that I had a fridge stocked with chili and other soups that will be coming soon. Chili is just such a fall staple that I look forward to the fall temperatures just so I can eat it. I also think that chili is a foundation for several toppings. My favorite toppings are sour cream, cheddar cheese, fritos, and recently, sliced jalapeños.
This chili comes together super fast and is ready to go in about 30 minutes, but like all soups, gets better the longer it sits and will become more flavorful (and spicier!) the longer it sits.
Classic Chili
Ingredients
2 tbsp Vegetable Oil
1 medium Yellow Onion, diced
2 tbsp Tomato Paste
2 tbsp Chipotle Paste (sub adobo sauce if needed)
1 1/4 pound Ground Chuck (I used 80/20)
1/4 cup Chili Seasoning (store bought or my recipe follows)
1 1/2 cup Beef Broth
1 - 15 oz can Fire Roasted Diced Tomatoes
1 - 15 oz can Kidney Beans, drained and rinsed
1 -15 oz can Tomato Sauce
1 tbsp Worcestershire Sauce
2-3 tbsp Hot Sauce
Toppings (Optional)
Cheddar Cheese, shredded
Frito Corn Chips or Oyster Crackers
Sour Cream
Thinly sliced Jalapeños
Chili Seasoning Mix
2 parts ground cumin
2 parts ground chili powder
2 parts ground ground garlic powder
1 1/2 part kosher salt
1 1/2 part ground pepper
1 part ground cayenne powder
Instructions
In a large dutch oven over medium heat, heat oil until just shimmering or easily moves around the pan when you tilt it. Add in the onions and let cook for a few minutes until starting to soften. Stir in the tomato paste and chipotle paste, covering all of the onions and letting cook down for a minute before adding the ground beef. Break up the ground beef with a spatula into smaller pieces and let sear on one side. Sprinkle in the seasoning, again mixing until the beef and onions are covered. Add in the broth, tomatoes, beans, tomato sauce, Worcestershire sauce, and hot sauce. Cover and let simmer for at least 30 minutes.
To serve, ladle into bowl and top with desired toppings.
Happy Eating!
Kelly