Award Winning Chili in a bowl with a spoon, feet in pink slippers can be seen on the floor below
About This Recipe
This award-winning chili recipe delivers balanced flavors and hearty satisfaction. Developed through rigorous testing, it uses accessible ingredients and standard kitchen equipment. The preparation method follows traditional chili-making techniques without requiring specialized skills.
Why You’ll Love This Recipe
- Uses common pantry ingredients
- Adaptable cooking time fits various schedules
- Produces consistent results through clear instructions
- Allows for customization of spice levels
- Requires only basic kitchen equipment
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef (80% lean)
- 1 pound ground pork
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained
- 15 ounces canned pinto beans, drained
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step by Step Instructions
- Heat vegetable oil in a large pot over medium heat
- Add diced onion and cook until translucent (5 minutes)
- Add minced garlic and cook for 1 minute
- Add ground beef and pork, breaking apart with a spoon
- Cook meat until browned (8-10 minutes), draining excess fat
- Stir in chili powder, cumin, paprika, oregano, and cayenne
- Cook spices with meat for 2 minutes
- Pour in diced tomatoes with juices
- Add drained kidney beans and pinto beans
- Pour in beef broth and stir to combine
- Season with salt and black pepper
- Bring mixture to a simmer
- Reduce heat to low and partially cover pot
- Cook for 90 minutes, stirring occasionally
- Remove from heat and let stand for 10 minutes before serving
FAQ
Can I substitute the meats?Ground turkey or chicken can replace beef and pork. Cooking times remain identical.
How can I make this vegetarian?Omit meat and add 2 additional cans of beans. Use vegetable broth instead of beef broth.
Can I cook this in a slow cooker?After browning meat and vegetables, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours.
You Must Know
- Browning meat develops foundational flavors
- Cooking spices with meat enhances their potency
- Simmering time allows flavors to integrate
- Draining beans prevents excess liquid in final dish
- Resting period before serving improves texture
Storage Tips
- Refrigerate in airtight containers for up to 4 days
- Freeze for up to 3 months in portion-sized containers
- Thaw frozen chili overnight in refrigerator
- Reheat on stovetop over medium-low heat, stirring occasionally
- Add small amounts of broth or water if needed when reheating