Classic Chili

We have a pretty big blizzard happening here, so all I could think of making was something warming. I personally didn't have to go out and if I did I would have rescheduled, because I'm not built for this weather. I think I was born in the wrong part of the world, I love Canada but why is it so cold? Poor Jay still had to go to work then come home and deal with the giant snow drift in our driveway, so I was happy to have a big pot of chili waiting for him. Just between us this chili is super easy to throw together but if anyone asks it took all day 😉. 

Grab yourself a big pot and toss in approximately 1 lb. ground beef, 10 dashes or so of Worcestershire sauce and season well with salt and pepper. While the beef is browning dice 1/2 large onion. Once your beef is browned through strain it and leave it in the strainer while you cook you onion. Add 1 tbsp olive oil to the pot and add the onions. Cook the onions until almost translucent, and add the beef back in, reduce heat to med-low.

Season beef and onions with 3 tbsp chili powder, 2 tbsp cumin, 2 tbsp white sugar, 1 tbsp italiano seasoning, 1.5 tbsp garlic powder and add a full small can of tomato paste. Stir well to coat the beef/onions with the tomato paste and seasonings. 

Add 1/2 large can (or a full small can) of diced tomatoes, but avoid putting too much of the juice in. You're welcome to add a full large can of the tomatoes, I don't because jay really doesn't like tomatoes, but if that's your thing go for it. Open your beans, drain, rinse and add to the pot. I use a six bean medley because why not. My 1.5 year old doesn't eat meat but she LOVES vegetables and beans. My mom made chili for us just before Christmas and when I noticed it had an entire bean party happening in it i was like... yeah why does kidney beans get all the chili love! It's really good the six bean medley has chick peas in it as well which I love. Anyway add 1 cup of beef broth, 1.5 cup tomato sauce, 1 tbsp soy sauce and about 4 dashes of hot sauce. This will make a mild chili, if you want a spicier chili you can add more hot sauce of even add a bit of cayenne pepper while adding the seasonings, but a little goes a long way make sure you taste along the way. 

At this point taste your chili, add salt & pepper accordingly. Toss in a bay leaf and leave to simmer over low heat. I left mine for about 20 minutes but you could technically eat it once its all heated through, or simmer longer. Serve and top with shredded cheese, sour cream and green onions (I didn't add green onions because I was out and well, it's a blizzard out there, i'll pass). The topping possibilities are endless really. You could add red onions, bacon, etc. 

*Additions and substitutions*

-You could add vegetables to the chili like green peppers, or carrots (if that's your thing), etc if you choose to add them, then add them with the onions.

-You could use any bean combos your want or just use plain kidney beans. 

-Add hot sauce/Cayenne pepper to your personal taste. My recipes are just guides not set in stone by any means, make it how you like it. Just remember to taste the chili along the way.

-If you're not a meat eater or has a family member that isn't you can easily make some or all vegetarian by cooking a bit of green lentils, and adding to the pot in place of the ground beef. I used to do this for my 1.5 year old and just make a small pot of chili for her without the ground beef. She isn't a "vegetarian" so I still used the beef broth but you can replace that with vegetable broth to make it vegetarian.

Side bar for a second...am I really late to this "freezing stuff flat in zip top bags" thing?  If you opt to only use half a can of tomatoes, instead of putting the remaining tomatoes in a container which will inevitably end up at the back of your fridge growing fur, you can add it to a zip top bag and freeze it flat and just toss in recipes as needed!  Brilliant right! I thought so.

Anyway enjoy the chili, keep warm and here is a full printable version of my Classic Chili.

Classic Chili

Ingredients: Ground beef (approximately 1lb.) 1/2 large onion - chopped Salt & pepper 10 dashes Worcestershire sauce 1 tbsp olive oil 3 tbsp chili powder 1 tbsp Italiano seasoning 2 tbsp cumin 2 tbsp white sugar 1 1/2 tbsp garlic powder 1 can of tomato paste (the small sized can) 1/2 large can of diced tomatoes 1 can of bean medley  1 cup beef broth 1 tbsp soy sauce 1 bay leaf 1.5 cup tomato sauce Hot sauce (optional) Toppings (optional) Shredded cheese Green onions Sour cream Method: In a large pot add ground beef, add Worcestershire sauce and salt & pepper well. Brown beef and strain fat. Keep the beef in the strainer. Add olive oil to the pot, and cook the onion until just about translucent Add ground beef back in pot with onion and lower heat to low. Add chili powder, cumin, garlic powder, italiano seasoning, sugar, and tomato paste. Mix well so all the beef and onions are coated with tomato paste and spices. Add 1/2 (large can) of diced tomatoes. Try to add just the tomatoes and not too much juice. Drain and rinse you beans and add them to the pot. Add beef broth, tomato sauce, soy sauce and about 4 dashes of hot sauce (this is for mild chili, if you want a bit spicier chili add more or add a bit of cayenne pepper when adding your seasonings. Don't go too crazy with it tho a little goes a long way.)  Add bay leaf and cover and simmer. You could eat it once its all heated through, but the longer you simmer it the better. I simmered for about 20 minutes. Serve and top with sour cream, cheddar cheese and green onions. Enjoy!