Beans or no beans in chili? I like to serve this beef chili over pasta with cheddar and sour cream. It also makes for an excellent chili dog or on top of some cheesey nachos!
Instructions 1. In a large heavy-bottom pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. 2. Add the minced onion and garlic. Sauté for 2–3 minutes, until fragrant and slightly softened. 3. Sprinkle in all dry seasonings (chili powder, paprika, cumin, cinnamon, oregano, basil, salt, pepper, cayenne, and cocoa powder, bay leaves). Stir well to coat the meat and toast the spices briefly. 4. Add the tomato sauce, chicken stock, water, apple cider vinegar, and Worcestershire sauce. Stir to combine. 5. Bring the chili to a boil, then reduce heat to low. 6. Simmer uncovered for about 3 hours, stirring occasionally, until the liquid has reduced by roughly half and the chili is thick and rich. Discard bay leaves. 7. Taste and adjust seasoning if needed before serving.
I’ve been watching you prepare wonderful dishes effortlessly. I just checked out your locations and you are a short drive away…down 123 or across the railroad tracks in Manassas. Can’t wait to dine at both your locations!
Easy when you know how and it is all at your fingertips. She is a model of efficiency and skill. No measuring because of knowledge. Dinner and anything she makes always looks fantastic.
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Beans or no beans in chili? I like to serve this beef chili over pasta with cheddar and sour cream. It also makes for an excellent chili dog or on top of some cheesey nachos!
Slow-Simmer Beef Chili
Ingredients
* 3 lbs ground beef
* 1 whole onion, finely minced
* 6 cloves garlic, minced
* 2 tbsp chili powder
* 1 tbsp paprika
* 1 tsp ground cumin
* 2 tsp dried oregano
* 1 tsp dried basil
* 2 tsp kosher salt
* 1/2 tsp cinnamon
* 2 bayleaves
* 1 tsp freshly cracked black pepper
* ¼ tsp cayenne pepper
* 1 tbsp unsweetened cocoa powder
* 1 tbsp apple cider vinegar
* 1 tbsp Worcestershire sauce
* 16 oz can tomato sauce
* 4 cups chicken stock
* 2 cups water
Instructions
1. In a large heavy-bottom pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
2. Add the minced onion and garlic. Sauté for 2–3 minutes, until fragrant and slightly softened.
3. Sprinkle in all dry seasonings (chili powder, paprika, cumin, cinnamon, oregano, basil, salt, pepper, cayenne, and cocoa powder, bay leaves). Stir well to coat the meat and toast the spices briefly.
4. Add the tomato sauce, chicken stock, water, apple cider vinegar, and Worcestershire sauce. Stir to combine.
5. Bring the chili to a boil, then reduce heat to low.
6. Simmer uncovered for about 3 hours, stirring occasionally, until the liquid has reduced by roughly half and the chili is thick and rich. Discard bay leaves.
7. Taste and adjust seasoning if needed before serving.
Oh my goshhh! I love chili spaghetti❤❤❤
Looks delish!!!
I’ve been watching you prepare wonderful dishes effortlessly. I just checked out your locations and you are a short drive away…down 123 or across the railroad tracks in Manassas. Can’t wait to dine at both your locations!
Looks delicious ❤
What a perfect meal for a very cold day! Looks soooo delicious 😋🤩
Thank you for sharing & showing 💜💜💜
That’s awesome 👏🏼 💜💜💜
Easy when you know how and it is all at your fingertips. She is a model of efficiency and skill. No measuring because of knowledge. Dinner and anything she makes always looks fantastic.
Looks kind of like Cincinnati Chili 😁
That's how I measure when I cook too!😅
❤❤❤
How do you get your beef to break up so small like that?! I've tried many ways and can't get it to work.