With the weather turning chilly, one’s thoughts naturally turn to Chili! There are endless varieties of this warming comfort food… with ground beef or cubed beef, or no beef at all, with or without tomatoes, with or without beans, with beer or without, and the choice of spices too many to mention. I know there are those out there who take this matter quite seriously, and if you’ve ever watched a chili cook off, you know what I mean. I tend to be more inclusive when it comes to this dish…translation, I like them all…well, let’s say most.
This is a simple recipe for chili that I created using pretty basic ingredients. It’s on the spicy side, and of course you can adjust it to your own taste. I will usually make it in large amounts so I will have a large container, or individual small containers available in the freezer.
When my younger son was still living at home, and he’s a chili lover (no beans for him, please) he was always ready and willing to critique the chili when it was finished. His comment was always it’s really good, but it could use more chili powder. I listened to him to a point, and the final recipe reflects this. Just the other day he called from San Francisco wanting the recipe for the chili. Since I had been thinking of making it I actually had it sitting on the counter. After reading it to him so he could jot it down, he thanked me and told me he’ll just add a little more chili powder!
One thing we both agree on is to serve it over macaroni. This is something I discovered while living in Chicago …and they call it chili mac! Just pour that spicy chili over some macaroni, garnish with your choice of cheddar cheese, onions, sour cream, whatever your preference, and enjoy, Chicago style!
Chili
2 tablespoons canola oil, divided
3 pounds ground chuck
1 and ½ medium yellow onions, chopped fine
3-4 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoons paprika
1 tablespoon cumin
3-4 tablespoons chili powder
1-2 teaspoons kosher salt
1 teaspoon cayenne pepper
1- 14 ounce can crushed tomatoes
1-14 ounce can whole tomatoes with juice
1-15 ounce can red kidney beans, drained
In a Dutch oven or large pot heat 1 tablespoon of the canola oil. Saute the ground chuck, breaking it up, until brown and no trace of pink.
Remove the browned ground chuck to a colander and drain off all the fat. Set aside.
Add the remaining tablespoon of canola oil to the pan, and saute the onions and garlic until translucent.
Add the ground chuck to the onion and garlic. Season with the oregano, paprika, cumin, chili powder, salt and cayenne pepper.
Stir to combine. Add the tomatoes.
Cover with lid, reduce heat to low, and cook slowly for an hour. Add the beans, and continue to cook on low for another 20 minutes.