Classic Chili Recipe

Coming in from the cold tonight, I longed for something to warm my bones. I ended up with soup and a grilled sandwich. Both were tasty, but I really wanted a steaming bowl of chili, thick with tomatoes, peppers, and onions. Unfortunately, I didn't want to wait a few hours for it to finish cooking. So, I plan to make mine this weekend, and when I do, this is the chili I'll make. When I lived in Macon, I was a taster at chili cook-off several years in a row, and each year, no two chilis were alike. This recipe is a basic, classic one. I like to serve it to a crowd (for the Super Bowl, perhaps?) with a small "buffet" of crackers, dressed-up cornbread (see my Favorite Cornbread recipe to the left), and a variety of toppings such as shredded cheese, lime wedges, and sour cream. That way, guests can tailor their bowls to their tastes. Do you have a special way to make or serve your favorite chili? Send an email to thesoutherndish@gmail.com!

Classic Chili Recipe

2 lbs. lean ground beef
1 12-oz. can tomato paste
2 29-oz cans tomato puree
2 15- oz. cans beans with liquid (mix and match dark red or light red kidney’s and pintos)
1 ½ c. (approx. 1 medium) diced sweet onion (Vidalia or Texas Sweet)
1/2 c. diced bell pepper
1/4 c. diced celery
3 medium tomatoes, chopped , OR 1 29 –oz. can of diced tomatoes, slightly drained.
1 T. cumin powder, or more for a bolder flavor
3 T. chili powder
1 ½ t. garlic powder
1 1/2 teaspoons black pepper
2 t. salt
1 c. water
oil for sauteing

Serve with:
shredded cheese
hot sauce
lime wedges
sour cream
cilantro

Brown the ground beef in a skillet over medium heat; drain off the fat. Season the hot beef with the cumin, chili powder, black pepper, and salt, and add 1/2 c.water. Set aside. Add a few tablespoons of oil to a large stock pot and saute the onions, celery, and bell pepper until soft. Add the seasoned beef and all the remaining ingredients, and bring to a simmer over medium heat, then reduce to low-ish heat (you want to keep the simmer going, though) Cover and cook for 2 to 3 hours, stirring occasionally.