The Best Traditional Chili Recipe (Step-by-Step) | HowToCook.Recipes
By far the BEST traditional chili recipe that reminds you of home. This is a family favorite that warms your soul and makes exceptional leftovers that are quick and easy!
View FULL Step-by-Step recipe here:
Ingredients:
3 tbsp olive oil (with optional red chili pepper flakes)
5 garlic cloves crushed
1 1/2 cups red onion chopped
1 lb ground beef
2 tbsp cumin
1 1/2 tbsp red chili powder adjust for spice preference
1 tsp pepper
2 tsp salt
2 tbsp sugar
29oz can of diced tomatoes
1 cup chicken broth
15oz can of black beans drained
32oz can of kidney beans drained
3 serrano peppers chopped
1 1/2 cups sweet peppers
29oz can of tomato sauce
1 small tub sour cream for topping
1 small bag shredded cheese for topping
1 bunch cilantro (chopped) for topping
Instructions:
1. In a large pot, over medium heat the olive oil and minced garlic for about 2 minutes. Once heated, add onions and stir until they carmelize and become semi-translucent which takes about 5 minutes.
2. Add the ground beef into the mixture and mix well until cooked through.
3. Add in the serrano peppers, black beans, kidney beans, cumin, red chili powder, and garlic powder. Once mixed, add in the diced tomatoes, tomato sauce, and chicken broth. Bring to a boil, then reduce heat to low heat to medium low cover and simmer for 25-35 minutes.
4. Serve by topping with scoop of sour cream, shredded cheese, and chopped cilantro.
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Beef, Bean & Beer Chili Recipe - How to Make Beef & Beer Chili
Learn how to make a Beef, Bean & Beer Chili Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy these easy Beef, Bean & Beer Chili!
Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
Cooking Game: Venison Chili
Venison Chili
Ingredients:
¼ cup plus 2 tablespoons vegetable or canola oil, divided
2¼ lbs ground venison
Kosher salt and freshly ground black pepper
3 large poblanos, stemmed and diced
1 large onion, chopped
6 cloves garlic, thinly sliced
2 tablespoons ancho chile powder, or to taste
1½ tablespoons ground cumin
1 teaspoon dried oregano
3 tablespoons minced chipotle peppers in adobo
3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained
3 cups beef stock
Serving Ingredients:
corn chips
shredded sharp cheddar or Pepper jack cheese
sour cream
diced red onions or sliced scallions
sliced jalapenos or serrano chiles
Specialty Equipment:
Slow Cooker
Methods:
Heat a large Dutch oven or other wide, heavy saucepot over medium-high heat.
Add 2 tablespoons of the oil.
Sprinkle the venison generously with salt and pepper.
Working in batches, crumble the venison into large chunks into the pot and sear until browned, transferring to a large bowl as done, 6 to 8 minutes per batch, adding more oil as needed.
Reduce the heat to medium. (If working on an electric range, you may need to remove the pot from heat to let it cool down a bit.)
Add the remaining 2 tablespoons oil, the poblanos, and onions, scraping up the browned bits at the bottom of the pot to cool it down a little faster.
Return to the heat and cook, stirring often, until soft, 8 to 10 minutes. Stir in the garlic, chile powder, cumin, and oregano and cook, stirring constantly, for 1 minute. Add the chipotles and tomatoes, crushing the tomatoes with your hands or mashing with a potato masher, half of the beans, the stock, and the venison with any juices that have accumulated in the bowl.
Stir to combine, then bring to a simmer.
Cook, partially covered, stirring occasionally, until the venison is tender, about 2 hours.
Add the remaining beans and warm through. Adjust seasonings.
Serving Methods: Serve the chili with the corn chips, cheese, sour cream, onions or scallions, and chiles.
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