Chili Recipe

https://www.thewholesomedish.com/the-best-classic-chili/

The best classic chili recipe in a red bowl topped with cheddar cheese and sour cream

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4.96 from 181 votes

The Best Classic Chili Recipe

The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: best chili, chili recipe, classic chili, homemade chili
Servings: 6 servings
Calories: 334kcal
Author: Amanda Finks

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion -diced
  • 1 pound 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic 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

Instructions

  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  • Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  • Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Video

Notes

I typically skip the cayenne pepper because I have a young kiddo.  Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.

Nutrition

Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 28.9% | Vitamin C: 15.5% | Calcium: 9.9% | Iron: 41.7%

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Slow Cooker Beef Stew

This beef stew is the definition of comfort food! It is packed with flavor and that low and slow cooking yields the most tender beef. A staple recipe!

Course: Main Course
Cuisine: American
Keyword: beef stew, slow cooker stew
Prep Time: 40 minutes
Cook Time: 8 hours 15 minutes
Total Time: 8 hours 55 minutes
Servings: 7 servings
Calories: 482 kcal
Author: Jaclyn

Ingredients

  • 2 1/2 lbs chuck roast, trimmed of excess fat and diced into 1-1/2 inch cubes (you should have about 2 lbs once trimmed)
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1/4 cup tomato paste
  • 3 cups low-sodium beef broth or chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks (don’t use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley

Instructions

  1. Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste.

  2. Sear in skillet until browned, turning once halfway through, about 4 – 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet.

  3. Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.

  4. Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 – 8 hours.

  5. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 – 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

  6. Recipe source: inspired by Food Network, My Recipes and Cooks Illustrated

Yellow Jasmine Rice

This recipe came from Budget Bytes. I replicate it here just in case it goes missing.

Yellow Jasmine Rice

This savory Yellow Jasmine Rice combines warm and fragrant Indian spices and chicken broth to make the most flavorful rice you’ve ever tasted!

Total Cost

$2.01 recipe / $0.34 serving
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings cups

Ingredients

  • 2 Tbsp butter $0.22
  • 2 cloves garlic, minced $0.16
  • 1 tsp turmeric $0.10
  • 1/4 tsp cumin $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 cups uncooked long grain jasmine rice $0.96
  • 3 cups chicken broth* $0.38
  • 1 bay leaf, optional $0.15

Instructions

  1. Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1-2 minutes, or just until the garlic has softened.
  2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.
  3. Add the chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.
  4. After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.

Recipe Notes

*I use Better Than Bouillon concentrate to make my broth, which provides plenty of salt to flavor the rice.