I love making Chili. Not sure why, but I always have. I’ve got a few different versions of it but this is my current recipe. When cooking, I usually like to keep things simple, but will add in a extra touch here or there to make flavors come alive. (note: I don’t really ever remember my parents using any type of measuring spoons/cups when I was being taught to cook…. so use your imagination when interpreting my suggestions)
- 2 Chopped Yellow Onions
- 3 chopped garlic cloves
- 1/2 (or a little more) chopped beef (i.e. stew meet, chuck steak) – You’ll want to tenderize it and cut it into small chunks.
- 2lbs of ground beef (no leaner than 90/10)
- Tony Chachere’s Original Creole Seasoning
- Mild Chili Powder
- 1 can Red Beans
- 1 can Pinto Beans
- 1 large can Tomato Sauce
On medium-high heat with a heavy stock pot, heat enough extra virgin olive oil to coat the bottom of the pot. Throw in two medium sized chopped onions, if you really like onions, coarsely chopped. If you don’t like onions, chop them really fine (or go find another recipe). Once the onions are nicely caramelized, add in three chopped garlic cloves.
Thrown in the chopped meat and a few tablespoons worth of Tony Chachere’s Creole Seasoning. Mix well. Once the meat is browned (doesn’t matter if it’s fully cooked yet) you can add the ground beef. Once the ground beef is browned add in the a can of tomato sauce, might need a little extra depending on your moisture level. Drain the liquid from your can (or two if you really like beans) of beans and add them in.
Its time to add the basic seasoning. Mild Chili powder mix. I use prepackaged mild chili powder as its only a base for me to work from and saves time. Use enough for the two pounds of ground beef. Don’t worry about flavor till this has simmered for 20 minutes. You’ve got two onions, garlic and creole seasoning in there. It won’t be hot but should have plenty of flavor. After 20 minutes do a taste test, you’ll need a touch of salt. The other spices should be pretty close, but you’ll no doubt need to add salt. It’s not a strong mix, but very flavorful. If you need more heat, throw a couple finely chopped chili peppers (or use straight chili powder). Simmer for another 30 minutes and you should have a great pot of chili.
I recommend cooking it the day before, the true flavor of your chili will come out after it’s had a night in the fridge to think about it. Just put it back on the stove for a few minutes to warm up.
I prefer this chili for chili dips, chili dogs, chili pie or anything along those lines. It’s a very meaty chili. The beef chunks will add texture and stability to the chili, seriously, try it.
For variations, You could throw in a can of drained sweet corn, a couple of bell peppers (probably red ones) or replace one pound of the beef with a pound of ground deer sausage.