Hello and welcome to me, attempting to teach you how to cook my homemade chili. This is a base line chili recipe. Most recipes do however, need a solid foundation to be built upon. I hope this chili recipe can provide that for you.
Note: This chili has a 3 hour minimum cook time. In this video I cook it for 6 hours. If you have the time, go ahead and cook it for even longer. To make your life easier you may want to try and put this in the crock pot. I’ll note the crockpot adaptations for this recipe below.
Recipe:
You will need-
1-2 Tablespoon oil of choice (Safflower oil, Olive oil, Avocado oil, ect.)
1 Large Sweet Onion (diced)
6-7 Green Onions (chopped, separate green from white portions)
1 Green Bell Pepper (diced)
2 Tablespoon Salted Butter
1 lb Ground Turkey Meat (or whatever meat you prefer)
2 Tablespoon Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Cayenne (or whatever heat and amount of that heat
you would like)
2 Teaspoon Smoked Paprika
6oz. can Tomato Paste
3 Tablespoon Worcestershire
10oz Mild Rotel (or hot, drained)
14.5oz. can Fire Roasted Tomato (or 14.5oz. regular diced tomato)
15oz. can Tomato Sauce
10.75oz can Campbell’s Tomato Soup
14oz can Dark Kidney beans (drained and rinsed)
14oz can Black Beans (drained and Rinsed)
-I omitted the black beans in this video and doubled up on the
kidney beans.
1 Cup Chicken Stock (bone broth for a more velvety mouth feel or
vegetable stock)
22oz. Guinness Extra Stout (or 2- 12oz. bottles of budlight)
1-2 Teaspoon Louisiana Hot Sauce (or any hot sauce and amount
of your choice)
The Steps-
1. Heat oil in a pan and allow to come to temp.
2. Add onions, bell pepper, white portion of green onions and butter.
3. Cook vegetable mixture till onions become translucent.
4. Place cooked vegetables in a bowl and place to the side. Add meat and cook till meat has browned. Omit this step if not using meat.
5. Add chili powder, smoked paprika, cayenne and salt to meat and vegetable mixture. Mix to combine.
6.Pour in the rest of the ingredients into the pot.
7. Cover and bring chili to a boil, mix every 5-10 minutes for 20 minutes.
8. Lower heat to a simmer and cook for the rest of the cook time (minus 30 minutes for cool off time towards the end). Mix every 20 minutes or so.
6. The last 30 minutes of the cook time, take chili off the heat and allow to cool with the top off.
7. Select your favorite toppings and DEVOUR!!!
Crockpot adaptation:
Follow all steps 1-6, then add to a crockpot and cook on high for 4-6 hours or 8-10 hours on low. If you do the latter, tell me how it turns out. A 10 hour chili sounds amazing.
Another note: I am, as I’m sure it’s obvious, not a chef, or a professional cook by any means. I am but a humble wife sharing with you a recipe that has filled the bellies of those I love. Please, make this recipe into what you want and let me know what your additions are!
If there are any questions please feel free to comment below! I’ll be here, for the foreseeable future.