Easy Homemade Chili
There are a lot of people out there that take their chili very, very seriously. But if you’re a first-time chili maker, it can seem daunting to try a new recipe, and one that normally takes a couple hours to cook, especially when you can get it from a can. But the beauty of chili emerges once you have the know-how to take one boilerplate recipe and make it your own. Need more heat? Add some chiles. Are you cutting back on red meat? Try ground turkey or a vegetarian crumble instead. This is a great recipe for beginners, and the more you make it, the more you’ll have the confidence to tailor it for your taste and develop a recipe that is uniquely you. The main ingredients are relatively inexpensive and the pot does the bulk of cooking for you at a low and slow temperature, so you have a lot of room to roam when choosing your favorite spices and ingredients.
To make Easy Homemade Chili, start with a pound of a lean ground beef, and look for packages that contain 10% fat or less. You'll just have to strain off the excess grease before moving on after the meat's initial browning to prevent overly-greasy chili. Do we appreciate a little fat in a pot of chili? Yes. Do we want to go to sleep on a belly full of too much grease? No. You might say, "But my beef will be dry!" and this argument could stand if you were making a burger. But the beef here will be simmering in a pot of liquid, so that argument falls flat. "But fat equals flavor!" So do spices.
To emphasize the benefits of fresh and distinct flavors, make sure to look for a sweeter onion, like a Vidalia. The sweetness of the Vidalia complements the acidity of the tomatoes. Pay attention to your water, too, before adding it to the dish. If it's overly-chlorinated, try using something bottled or filtered, since chlorinated water could negatively impact your dish. And we know we'll hear it from the chili purists, but in this recipe, we’re putting in some beans. Please rinse your beans before adding them to your chili; the bean liquid can be very salty. It can also contribute to the unfortunate reputation beans have for being "musical".
At last, it's time to talk about the star of our chili: Hill Country Chili Powder! This blend is our best-selling salt-free chili powder for a reason. Made with ancho chile powder, New Mexico chile powder, onion, chipotle chile powder, cumin, garlic, Mexican oregano and allspice, our salt-free chili powder adds that recognizable chili flair without too much heat. If you want to go the extra mile and make your chili feel like a complete meal, try garnishing it with some avocado - our favorite.
- 1 pound lean ground beef
- 1 small-medium sized sweet onion, diced small
- 1 - 15 ounce can diced tomatoes, with their juice
- 1 - 8 ounce can tomato sauce
- 2 - 15 ounce cans of beans; black, pink, pinto and kidney beans are great choices, and you can even combine them
- 1 ½ cups water
- 1 Tablespoon Hill Country Chili Powder
- 1 teaspoon California Granulated Garlic
- 1/4 teaspoon each Kosher Salt and Black Pepper Medium Grind
- Place a Dutch oven or stockpot over medium-high heat. Add ground beef and onion to the pot and cook until browned. Drain any grease from the meat.
- Add tomatoes, tomato sauce, beans, and spring water and cook for 8-10 minutes.
- Add Hill Country Chili Powder, California Granulated Garlic, Kosher Salt and Medium Grind Black Pepper.
- Bring to a boil, then lower heat and simmer for 30 minutes.
- Taste chili and adjust salt and pepper to taste.
- Serve with sour cream, cheese, and chopped onions or scallions if desired.
