The Perfect Chili
A big pot of bubbling chili is almost like a little orchestra playing a symphony of coziness from the stove top. That soft simmer blares a familiar song of comfort all through the house, “come on in and get cozy.” Every time there is talk of a snow storm or a dip in temperature, I work The Perfect Chili into my menu.
The second best part of this recipe, after the coziness, is the easiness. I can throw this together in about 20 minutes and let it simmer for hours. It’s almost too easy – chili, some grated cheese, and maybe a scoop of sour cream. And you’ll have your feet up instead of slaving over the stove top while the compliments come rolling in. My husband believes that it is our over-sized TV that draws our friends to our house for football games. But I know it is the Perfect Chili that gets them in the door.
So stock your pantry with these few ingredients, invite your friends over to watch
Love Actually the game, and share a pot of chili. Everyone will try to get themselves invited back every weekend!
This Chili is a perfected version of the classic comfort food - flavorful, memorable, and easy. You will crave it all year long!
- 2 T olive oil
- 1 lb ground beef (You can use any ground meat. Turkey works well.)
- 1 t salt
- 2 heaping T cumin
- 2 T chili powder
- 2 T Worcestershire sacue
- 1 T minced garlic
- 1/2 large purple onion, chopped (or one small)
- 2 peppers, any colors
- 1 28 oz can diced tomatoes
- 1/2 c BBQ sauce
- 1 15 oz can black beans
- 1 15 oz can white kidney beans
- 1 15 oz can refried beans (optional) These give the chili a thicker consistency.
- 1 15 oz can corn
- grated cheese
- sour cream
- chopped green onion
- tortilla chips
Heat oil in a large dutch oven or stock pot. Add the ground beef breaking apart with a wooden spoon. Season with salt, pepper, cumin, chili powder, Worcestershire sauce, and garlic. Cook until no longer pink.
Add the onions, and sauté for 3 minutes. Then add the peppers and sauté for a couple more minutes before adding the tomatoes with their juices. Stir and allow the chili to come to a simmer.
Add the BBQ sauce and stir. Add the beans and corn and stir again. Bring to a boil and allow everything to simmer together for at least half an hour before serving.
Taste and adjust seasonings to your liking. Finish off individual servings with toppings of your choice.
I usually put the lid on, turn the stove on low and just let everything stay warm, sometimes for hours, stirring occasionally. The chili tastes better and better the longer it simmers. It is even better the next day.