OUR FAVORITE HOMEMADE CHILI (SO EASY!)
Our favorite classic chili recipe combines ground beef and beans with an intensely flavorful, spiced sauce. With our easy recipe, you can make a pot of delicious chili in about one hour. Feel free to swap the beef for another ground meat like turkey, chicken, or pork. We recommend keeping some fat in the meat, so look for ground meat with 10% to 20% fat.
Provided by Adam and Joanne Gallagher
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat one tablespoon of oil in a large pot (like a Dutch oven). Add the ground meat and flatten it down into the oil. Wait a minute or two, or until the underside of the beef has browned, and then use a wooden spoon to break the meat apart into smaller crumbles. Cook, occasionally stirring, until the meat is well browned, about 7 minutes.
- Add the onions, and cook, occasionally stirring, until they begin to sweat and soften, about 3 minutes.
- Stir in the garlic, tomato paste, chili powder, ancho chili powder, cumin, oregano, cayenne (or chipotle powder), and 1/2 teaspoon of fine sea salt. Cook for one minute.
- Pour in the tomatoes and 1 ½ cups of stock. Use a wooden spoon to scrape the bottom of the pot to lift any bits of onion or meat that’s stuck. Bring the chili to a boil, reduce the heat to a simmer, and then cook, partially covered, for 15 minutes. If you notice the chili is dry, turn the heat down a little and add an extra 1/2 cup of stock.
- Taste the chili, and then add salt as needed. We typically add another 1/4 to 1/2 teaspoon but add to your taste.
- Stir in the beans and cook until they are warmed through, about 5 minutes.
- Mix the tablespoon of masa with three tablespoons of water into a smooth paste, and then stir into the chili. If you are using corn tortillas instead of the masa paste, tear the tortillas into small pieces, and then stir into the chili. After a minute or so, the tortillas will disintegrate into the chili.
- Take the chili off of the heat, and then serve.
Nutrition Facts : ServingSize 1 generous serving (4 total), Calories 417, FatContent 18.5g, SaturatedFatContent 6.7g, CholesterolContent 77.1mg, SodiumContent 1271.1mg, CarbohydrateContent 35g, FiberContent 9.7g, SugarContent 7.9g, ProteinContent 29.6g
INFINITELY BETTER HOMEMADE CHILI POWDER - INSPIRED TASTE
Find dried whole chile peppers in most large supermarkets and any Latin market. We use three varieties. Ancho chile peppers are sweet, fruity, and mild. New Mexico chile peppers are fresh, clean and mild. Guajillo chile peppers are smoky and medium hot. You can swap or add other peppers based on what is available to you. We recommend including something that’s sweet and fruity. They add complexity and flavor (in our case, that is the ancho pepper).
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield Makes approximately 2/3 cup
Number Of Ingredients 7
Steps:
- Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers).
- Cut each cleaned pepper into small pieces then add to a dry skillet over medium heat. Toast them, stirring occasionally until fragrant, about 5 minutes.
- Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
- Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder up to 6 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 26, ProteinContent 1 g, CarbohydrateContent 6 g, FiberContent 1 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
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