Welcome! I have a couple delicious recipes for beef chili as I prefer to add some optional ingredients depending on my mood. It’s great to change things up now and then. Below I have included my original classic recipe with the optional items separate.
I had (and also purchased) some organic ingredients for this recipe at a good price and noted below. But, of course, organic (and non GMO) ingredients are optional depending on availability and budget.
Happy cooking from Tracey and Pepper! 💚
YT: @peppersinapickle
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INGREDIENTS:
1 tbsp extra virgin olive oil (I used organic, cold-pressed)
1 medium yellow onion
1 lb lean ground beef (got lucky and I found grass-fed at a great price)
2 ½ tsp chili powder
2 tbsp ground cumin
2 tbsp granulated sugar
2 tbsp tomato paste
1 tbsp organic garlic powder or a couple organic garlic cloves sliced
1 ½ tsp salt (I used kosher salt)
1 tsp pepper
2 cups good quality beef broth, if possible
Two 15 ounce (448 ml) cans diced tomatoes (I added 1 can and extra broth this time)
One 16 oz (473 ml) can red kidney beans drained and rinsed (I added extra this time)
One 8 ounce (237ml) can tomato sauce
Optional ¼ tsp cayenne
Optional 1 cup diced organic sweet peppers
Optional 1 cup sliced organic mushrooms
Optional 1 cup fresh organic spinach leaves or canned sweet corn
Optional 2 tbsp brown sugar
Optional 1 pkg of chili seasoning (instead of the cumin and chili powder)
INSTRUCTIONS:
*Add olive oil to large soup pot or instant pot and cook ground beef over medium high heat for 2 minutes.
*Add the onion cooked for 5 minutes stirring occasionally.
*Add the ground beef to the pot break it apart with a wooden spoon and cook for six to seven minutes until the beef is browned stirring occasionally.
*Then add any of the “Optional” ingredients from list.
*Then add the chili powder, cumin, sugar, tomato paste, garlic, salt, pepper. Stir until well combined.
*Add the broth, tomatoes with their juice, drained beans, tomato sauce and stir well.
*Bring the liquid to a low boil then reduce the heat low to medium to gently simmers the chili uncover for 30-45 minutes stiring occasionally (OR set your instant pot to slow cook on high for 3-4 hrs).
*Remove from the heat let the chili rest for 5-10 minutes before serving.
I serve my chili with fresh baked super soft buns and a bit of Canadian cheddar cheese.
I would love to hear from you. Please leave a comment about your favorite recipe, sides and toppings for your homemade chili.
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