A classic spicy chili recipe with ground beef and beans to warm your belly on a cold night. Unless you’re from Texas in which case putting beans in your chili could end in criminal charges. At the very least neighbours will shun you.
Always, always, always make a big batch of chili the night before Halloween so you don’t have to worry about making dinner while answering the door and stealing candy.
There’s something deliciously comforting about a cold night and a warm bowl of chili. The minute the trees begin to rustle I start aching for the kind of food that warms you from the inside out. To me, chili is at its best when it has layers and layers of heat and flavour. Different chiles, spices, beans and slow cooking are the key to getting the best bowl of chili you’ve ever had.
I know. You ALREADY make the best chili. Here’s the thing. You probably don’t.
K. Now that I’ve ruined our friendship, let’s continue on.
Trust me, there are good times and tips ahead for us. For one thing you’ll be gassy enough to make your pajama pants billow out, and that’s almost always fun.
How to Make Classic Chili
As every hockey mom knows, chili is an easy thing to have for a rushed fall dinner because the prep work really only consists of chopping an onion and smashing some garlic. Then you throw everything into a pot or slow cooker and wait for the house to smell delicious.
Chopping an Onion
Onions are the base of everything delicious except sugary breakfast cereal. Chopping an onion is easy enough, but here’s a reminder on the fastest and easiest way to do it.
Smashing Garlic
Forget the garlic press, they’re hard to clean and take up drawer space. Lay your peeled garlic on a cutting board and smash it with the side of your knife.
Just place a wide knife over the garlic clove, then with the heel of your hand (or fist) smash down on the knife. This will flatten your garlic. Then you can mince.
Drain the fat if you’re counting calories
Fat has flavour which means fat = better chili. However, if you’re counting calories drain that beef fat!
1 lb of lean ground beef typically has around 3 Tablespoons of fat. That’s 345 calories you got rid of. 86 calories per serving.
Once you’ve cooked your beef (and drained it) all you have to do is add all of the ingredients into your most prized pot and let ‘er cook for a few hours.
LOADED CHILI
The other thing that makes this (or any!) chili irresistible is loading it with as many toppings as you can pile on.
Chili without toppings is like doing a crossword puzzle in pencil. It’s for amateurs.
Wait. WHAT? You don’t put toppings on your chili??? You need to change that this second.
Topping Ideas for Chili
- Sour Cream
- Cheese
- Cilantro
- Crumbled Tortilla Chips
- Diced Tomatoes
- Sliced Green Onions
- Avocado
- Hot Pepper Flakes
- Pickled Jalapeños
- Fritos!
- Squeeze of lime
- Croutons
Homemade croutons take all of 15 minutes to make, and 10 of those minutes are spent scrolling Instagram while you wait for them to cook.
After a couple of hours of simmering and bubbling ladle it into a bowl, drop your toppings on, and enjoy. The earthy aroma will fill the house. And possibly make your pajama bottoms dance.
I can’t even imagine a better night.
Chili Con Carne.
Ingredients
- 1 1/2 lbs ground beef
- 1 large diced onion
- 1 28 oz. can of diced tomatoes drained
- 1 cup tomato sauce you can use canned spaghetti sauce if you have it in the cupboard
- 1 28 oz. kidney beans can drained
- 1 14 oz. can of baked beans in tomato sauce not drained - make sure the beans aren't in molasses. That's TOO sweet.
- 2 cloves of garlic
- 3 Tbsps. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- 1/4 tsp. hot pepper flakes Or more to taste
- 4 shakes hot sauce I use Tabasco
- 2 marinated chipotle peppers mashed (the type from a can)
- 1 chili pepper of your choice I use yellow banana peppers or jalapeño
- 1/2 tsp. salt
- Big old grinding of fresh pepper
- 1 bay leaf
Instructions
- Cut your hot pepper in half. Remove the seeds and membrane. Finely dice one half of the hot pepper. Reserve the other half.
- Add ground beef, onions, garlic and diced hot pepper to pot and cook until onions are transluscent and beef is browned. Pull beef and onion garlic aside to make room at the bottom of the pot to toast the spices until you can smell them. 30 seconds or so.
- Add remaining ingredients (including the reserved half pepper)
- Bring to boil.
- Simmer for 2+ hours with the lid off.
Notes
- Sour Cream
- Cheese
- Cilantro
- Crumbled Tortilla Chips
- Diced Tomatoes
- Sliced Green Onions
- Avocado
- Hot Pepper Flakes
- Pickled Jalapeños
Nutrition
What to Serve With Chili
My mother would say french fries because french fries go with everything. However I would say … Serve your chili with a side of salad and a plate of buttered toast.
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