I have FINALLY done it! It’s hard to believe, given all my past failures, but it’s true: I have succeeded in making delicious chili. You’re probably thinking c’mon Marianne, how hard can it be? Aren’t you a half-way decent cook? But it’s true, chili, until now, has been my nemesis. Bruce and I have tried countless recipes and have even resorted to a few kits, but with disastrous results. Then enter the Brown Eyed Baker and her recipe for chili and I am redeemed. I took her recipe and tweaked it ever-so-slightly and what follows is easy chili for chilly nights. Enjoy!
For Chili
- 2 pounds ground beef (I use 85% lean for extra flavor; you can also used ground turkey, but you will need to up the spices, as it’s not as flavorful)
- 1 large onion, chopped
- 6 cloves garlic, minced
- 15 ounce can tomato sauce
- 2 cups beef stock
- 15 ounce can kidney beans, drained and rinsed
- 2- 15 ounce cans pinto beans, drained and rinsed
- 3-4 Tablespoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup cornmeal (this helps to thicken the sauce)
For Toppings:
- Chopped Red Onion
- Shredded Cheddar Cheese
- Sour Cream
- Chopped Scallions
How To For Easy Chili
- Brown ground beef in a Dutch oven with the onions and garlic.
- When no longer pink, drain off excess fat, with a spoon or ladle, leaving about 3-4 tablespoons of the fat.
- Add all other ingredients on top of the ground meat mix to combine.
- Cover and cook on low/simmer for two hours, stirring every 15 minutes, making sure chili is not sticking to the bottom.
- Serve in bowls and garnish with toppings.
- ENJOY!
For more great recipes, check out my previous blogs like: Easy, Baked, Stuffed Shrimp and French Onion Soup.
Have a lovely Sunday, my friends. Marianne
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