Chili


There is nothing more comforting and delicious than a big bowl of chili on a cold rainy day. I have been perfecting this recipe for 12 years. It took me many batches to find just the right combination of flavors but I think I’ve finally done it. My family and friends love this chili and so do I. I start cooking the chili in the morning because I love slow cooking in my Dutch oven on the stove top or inside the oven all day. Cooking slowly gives the flavors time to mingle, the meat will be tender and shredded and your house will smell wonderful! I serve this with fresh corn bread and honey butter.

Chili:

  • 1 1/2 lbs of stew meat, diced into chunks
  • 1-2 tsp olive oil
  • 1 medium onion, diced
  • 1 stalk of celery, diced
  • 6 cloves of garlic, chopped
  • 1/2 red, yellow or orange bell pepper, diced
  • 1/2 jalapeno, diced (optional)
  • 2 16 oz cans diced tomatoes
  • 2 tsp cumin powder
  • 3 tbsp chili powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 2 tbsp vinegar
  • 1 7 oz can of whole green chiles, diced
  • 2 15 oz cans of tomato sauce
  • 1 16 oz kidney or black beans, rinsed & drained
  • 2 16 oz can chili or pinto beans (rinse pinto)
Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally then add onions, celery, pepper, garlic and jalapeno (if using).

Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and vinegar, stir and either cook covered on low heat on the stove top,on low in your crock pot; or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don’t forget to take out the bay leaf before serving. Enjoy!

Toppings:

 

  • Shredded cheese
  • Sliced green onion
  • Sour cream
  • Saltine Crackers
  • Hot sauce

Click here for printable recipe
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11 Responses to “Chili”

  1. 1

    Trish — February 3, 2012 @ 4:06 am

    Thank you Pam! I have been looking on line at chili recipes all week and this one looks great! Will definitely try it for a superbowl chili cook off:) You rock!

    [Reply]

  2. 2

    Sagi — February 5, 2012 @ 11:08 pm

    Was looking a long time for a chili recipe, this one hit just the right spot :)

    I had a day off work, woke up in the morning and cooked the chili slowly (just like you do), was really the best, gonna make it a lot more times.

    Keep up the good job!

    [Reply]

  3. 3

    Sarah — June 4, 2012 @ 7:41 am

    This is the best chili recipe I’ve ever made. I have made it for my family two times already and they keep asking me to make it again!

    [Reply]

  4. 4

    Liz — September 8, 2012 @ 4:07 pm

    This is so delicious!!!!!! I didn’t have time to let it slow cook all day and it was still sooooooo tasty!

    [Reply]

  5. 5

    Sara — October 9, 2012 @ 8:03 pm

    The beans used, are they canned beans?

    [Reply]

    • Pam replied: — October 10th, 2012 @ 8:24 am

      Yes, they are all canned beans.

      [Reply]

  6. 6

    Holly H. — October 23, 2012 @ 11:26 am

    Silly Question…. Do I drain the beans?

    [Reply]

  7. 7

    Pam — October 23, 2012 @ 11:37 am

    Yes, rinse all beans unless they are “chili beans in a zesty sauce”. Hope this helps.

    Cheers,
    Pam

    [Reply]

  8. 8

    Leah Jo — October 23, 2012 @ 4:55 pm

    I was just wondering how much does this make. I have a crockpot but it’s on the smaller side and was thinking I may need to cut the recipe in half. Thank you.

    [Reply]

    • Pam replied: — October 24th, 2012 @ 1:46 pm

      I’d say it makes at least 8 servings. I hope this helps.

      Cheers,
      Pam

      [Reply]

  9. 9

    3 Easy Northwest Crock Pot Recipes | Food | Actively Northwest — December 2, 2013 @ 6:01 am

    [...] chili tastes even better when the temperatures drop. Luckily, it does well in the slow cooker. For the Love of Cooking, one of our favorite Portland food blogs, has a classic chili recipe you can use as a starting [...]

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