I make chili pretty often, mostly because it’s easy and feeds everyone until they’re full to the brim, and it’s the perfect leftovers and freezes like a charm. There’s a lot of reason to make this one, it’s so good and tasty and if you’re like me you’ll load it up real good with all the toppings and soak it up with some crusty bread. Yum. Hope you enjoy!
Mama’s Ultimate Chili
Course: MainDifficulty: Easy8
servings20
minutes2
hoursIngredients
2 lbs lean ground beef, cooked and drained
6 slices thick cut bacon
1 white onion, diced
4 cloves garlic, minced
4 stalks celery, chopped thin
1 can tomato paste (284 mL)
2 cans tomato sauce (540 mL)
1-2 cups beef broth
1 can (540 mL) red kidney beans, rinsed and drained
1 can (540 mL) black beans, rinsed and drained
1 can chick peas (540 mL), rinsed and drained
2 tsp chili powder
1 tsp paprika
2 tsp ground cumin
garnish: crumbled bacon, sour cream, avocado, corn chips, cilantro
Directions
- Cook and drain beef and set aside.
- In large steel pot, add bacon and cook over med heat until browned and crisp. Remove bacon and set aside.
- Drain bacon grease from pot, leaving 2-3 Tablespoons in pot. Add the onion, garlic, and celery. Cook until fragrant and onion has softened.
- Add tomato paste and sauce to vegetables, scraping bottom of pot to loosen any browned bits of vegetables, then add 1 cup of beef broth.
- Mix the ground beef into pot, stirring slowly. Then add all the beans, and spices. If mixture is too thick, add more broth.
- Add crumbled bacon to chili, reserving some for topping, if desired.
- Simmer on stove-top for 45 mins, serve hot with desired toppings and crusty bread. Enjoy.
Notes
- If making in crock-pot, cook vegetables in sauce-pan to soften before adding to beef in the crockpot. Throw everything else in the pot with the beef and veggies, stir well, and let simmer on LOW for 4-6 hours.