I love chili. I can think of nothing better on a cold winter day than a bowl of steaming hot chili, topped with scallions and cheddar cheese, and served with a side of cornbread. In fact, that’s what I’m making this afternoon, so I thought I would republish this recipe with the new pictures I took a few weeks ago!
I grew up on this homemade chili recipe. I’ve tweaked it a bit, but it’s still pretty close to the one my mom used to make. I love that I can throw a pot of this homemade chili together in less than 20 minutes, and then let it simmer while I go about my business until all the flavors meld.
I use ground beef, but you could certainly substitute ground turkey if you’d like. I like to use a mixture of beans — white and red. Sometimes I get wild and crazy and throw a can of black beans in there as well.
I tend to keep mine fairly mild, but you can add hot sauce to make it as spicy as you like. Once the ingredients are all together, you should simmer for an hour or so, uncovered. (This is the perfect opportunity to make that cornbread!)
I serve mine with scallions and shredded cheese, just like my mama always did, and we also like to add a dollop of sour cream. In fact, my kids mix the sour cream into the chili and stir it all around until it looks more orange than red. Whatever floats their boat, I guess.
Here’s the recipe in an easy printable format. ENJOY!
- 2 lbs ground beef
- 4 cloves garlic, minced
- 3 large onions, chopped
- 3 15-oz cans kidney, pinto or black beans
- 32 oz tomato sauce
- 1 cup diced tomatoes
- 3 Tablespoons chili powder
- 2 tsp sea salt
- 2 tsp oregano
- 2 tsp garlic salt
- 2 tsp ground black pepper
- 1-1/2 tsp cumin
- 2 cups water or to taste
- Brown meat, garlic and onions.
- Add remaining ingredients.
- Simmer an hour, uncovered.
- Garnish with chopped scallions, grated cheddar, and sour cream.
- Serve with corn muffins.