Winter settled into Westport today, so we did what we always do — put chili on the stove. My Westport Winter Chili comes both classic and vegetarian, because comfort food oughta fit the whole table. 🍲❄️🔥
I’m droppin’ the recipe in the comments 👇
#OklahomaFoodDude #OFD #WestportOK #WestportWinter #WinterChili #ChiliWeather #ComfortFood #SnowDayCooking #CozyEats #ColdWeatherCooking #VegetarianChili #VeggieOption #MeatOrMeatless #SlowSimmer #OkieKitchen
1 Comment
👨🍳 Instructions
1. Build the Flavor Base
Heat 3 tbsp of EVOO and add diced onion, cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
2. Brown the Wagyu or Meat Alternative
In the same large pot over medium heat, add Wagyu beef or meat Alternative. Break it apart and cook until browned and juicy (about 6–8 minutes). If excess fat remains, drain lightly—leave some for flavor.
3. Add Tomatoes & Paste
Stir in:
• Diced tomatoes
• Tomato paste
• Beef or Vegetable broth
Mix well until smooth and rich.
4. Season It Right
Add:
• Chili powder
• Cumin
• Paprika
• Oregano
• Salt & pepper
• Brown sugar
• Worcestershire or Liquid Amino
Stir thoroughly.
5. Add Beans (Optional)
If using beans, fold them in now.
6. Slow Simmer
Bring chili to a gentle boil, then reduce heat to low.
Cover partially and simmer:
• Minimum: 45 minutes
• Best: 90 minutes+
Stir every 15–20 minutes.
The longer it simmers, the better it gets.
7. Adjust Heat (Optional)
At the last 15 minutes:
Add cayenne, jalapeño, or red pepper flakes if desired.
Taste. Adjust salt, spice, or sweetness.
🍽️ Yield
Serves: 6–8 hearty bowls
🧀 Serving Ideas
Serve with:
• Shredded cheddar
• Sour cream or Greek yogurt
• Green onions
• Cornbread
• Oyster crackers
• Fritos (Oklahoma classic 😉)
⭐ OFD Pro Tip
Make this chili a day ahead.
Refrigerate overnight.
Reheat slow.
Flavor goes from “great” to legendary