Today, I'm sharing the easiest and most delicious chili recipe inspired by my mother's tried and true approach! For those still experiencing winter days around the world and eagerly await warmer spring days, I hope this simple and quick recipe brings warmth to your heart, soul and home.
I mean, tell me something more comforting than a delicious bowl of chili? I'll wait...
I love a one-pot, set-it-and-forget-it recipe, don't you? My chili recipe comes together in 20 minutes, using one pot, and is packed full of flavor. Not to mention, this chili is such a crowd-pleaser!
What gives my chili recipe a freshness that I feel other chili recipes lack is whole tomatoes, crushed on the stove and tomato paste. I love how the sweetness and acidity of the tomatoes balances out the savory notes of the meat and beans.
Mmm, even though it's heating up in Texas, just talking about this yummy dish is making me want to make it one last time before summer is in full swing here in Austin.
On that note, let's get cooking!
- 3 Tbps extra virgin olive oil (EVOO)
- 1 medium sweet onion
- 3 garlic cloves
- 1 1/4 lb ground chuck or beef
- 2 1/2 Tbps cumin
- 2 1/2 Tbps chili powder
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 28oz can whole tomatoes
- 1 14oz can whole tomatoes
- 1/2 6oz can tomato paste
- 1 14oz can kidney beans
- 1 14oz can black beans
- 1 14oz can great northern beans
- For garnish: sour cream, sharp cheddar cheese, avocado, chilantro and Siete Foods Tortilla Chips
- Coat the bottom of your dutch oven or large pot with EVOO (about 3 tablespoons) and heat over medium heat.
- Chop 1 medium sweet onion and add to pot. Saute for about 2 minutes or until onion becomes translucent.
- Finely mince 3 garlic cloves and add to pot. Saute for about 1 minute or until becomes fragrant.
- Add ground chuck to pot. With a wooden spoon, break up the beef and mix in the onion and garlic.
- Add cumin, chili powder, black pepper, salt, cayenne and paprika to the pot. Mix into beef until well incorporated.
- Cook beef until browned almost all the way through -- about medium. Don't over cook, beef will continue to cook in the pot.
- Turn heat down to a simmer.
- Add both cans of whole tomatoes to the pot. Use masher or wooden spoon to crush the tomatoes into about 1-2inch chunks.
- Add 1/2 can tomato paste to pot and stir until well-incorporated.
- Add beans to a colander and rinse well with water. Stir bean mixture into pot.
- Cover and simmer on stove for at least 20 minutes or for up to 3 hours. The longer the ingredient simmer, the better!
- Before serving, taste to see if you want to add any more salt or spices.
- Serve with sour cream, sharp cheddar cheese, sliced avocado, chilantro (or green onion) and my personal favorite -- Dairy-Free, Gluten-Free Nacho Flavor Siete Foods Tortilla Chips
One last notes, this chili gets better as the days go on so it's a great dish to make an enjoy over a few meals! Just bring the chili to mostly-room temperature before sticking it in the refrigerator. You can also freeze the extra to enjoy at a later date and just reheat on the stove.
I hope you'll give this recipe a try as you wait out the arrival of spring in your area -- and if you do, let me know what you think!