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Deni's Chili

My favorite soup to make when it gets even a *little* but of cold outside!
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Course Dinner, Lunch
Cuisine American

Equipment

  • 1 Large Pot/Dutch Oven
  • 1 Knife
  • 1 Cooking Spatula
  • 1 Cooking Spoon
  • 1 Can Opener
  • 1 Tasting Spoon

Ingredients
  

From the Seasoning Cabinet...

  • Salt
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Oregano
  • Cumin
  • Coriander
  • Smoked Paprika
  • Cayenne Pepper
  • Chili Powder
  • Beef Boullion Powder
  • Olive Oil
  • Soy Sauce okay, this is probably in your fridge if it's been opened

Produce

  • ½ Onion Diced, White or Yellow is up to your preference
  • 2 tsps Garlic Minced (buying it in a jar is FINE, don't let people convince you otherwise.)

Meat

  • 2 lb Lean Ground Beef (or whatever ground meat you'd like)

From the Pantry...

  • 1 can Hunt's Tomato Puree 29oz, or whatever is your fave brand. If it's not Hunt's I also use Cento, Contadina, or Goya.
  • 1 can Hunt's Crushed Tomatoes 29oz, again the brand is up to you, but I like to match and stay with the same brand if I can when I start.
  • 1 can Black Beans you even get these already in chili sauce!
  • 1 can Kidney Beans can also be found in chili sauce and it doesn't matter if you get light red or dark red.
  • 1 carton Beef Stock I traditionally get the 4-cup size carton.

Instructions
 

Prep Time...

  • To save some time while I'm cooking, I love to prep first. We're going to start with cutting our onion in half. Take one half and dice it. It doesn't have to be *perfect.* Goa head and take your minced garlic out (if it's in the fridge which it SHOULD be if you've used it and it's open.) You can also go ahead and take out your meat.
  • Line up your cans in order of use: Tomato Puree, both cans of Beans, and then the Crushed Tomatoes. Go ahead and open your cans and pop the tops. This helps you move efficiently.
  • Assemble your seasonings; the OG Quad (Salt, Pepper, Onion & Garlic Powders) will be the first ones you use, so keep them close.

Let's Get Started...

  • Turn your pot on low-medium heat. Add in some olive oil, enough to coat the bottom of the pot.
  • Once your pot is hot, add in your onions and garlic. You're going to sauté them until your garlic is fragrant and onions are getting translucent.
  • Next, when they start cooking, add in a little bit of beef bouillon powder and soy sauce. This is going to provide you with a good starter.
  • Once you've done this, open your meat and add it in. Use your spatula to move the meat about the pot for even browning.
  • When your meat is halfway browned, you can start seasoning. We are only seasoning the meat with the OG Quad; that's Salt, Pepper, Onion & Garlic Powders. Go light with the salt, you can always add more to taste later, but, you can never take it away if it's too salty.
  • After you meat is completely browned, depending on the meat you used, drain the meat and add it back into the pot.
  • You can bring the temperature up just a *little* because now, it's about to get fun...

Everybody in the POT...

  • Once you start to hear a little sizzle upon re-adding your meat, go ahead and add in your tomato puree. Make sure to go ahead and stir the meat and puree together thoroughly.
  • Now, we're going to add our "chili" seasonings: Oregano, Cumin, Coriander, Cayenne Pepper, Smoked Paprika, & Chili Powder. Stir. When taste testing your mixture, if the spiciness isn't to your standards, add a couple dashes of your favorite hot sauce.
  • Next, we're going to add in both cans of our beans. Stir.
  • Now, with our crushed tomatoes, we're going to add in half of the can first. STIR THOROUGHLY. Then, add the rest. Stir.
  • Next, add in about 2 cups of the beef broth. However, this is up to your preference for how you want the consistency of your chili to be. If it's thicker, add a little more broth. Once the beans cook into the chili, it's going to thicken up a little again anyway.
  • Let the chili simmer and let it be for anywhere between 15-45 minutes. After this, enjoy!

Notes

I usually serve my chili with a grilled cheese sandwich, Ritz crackers, or garlic bread. All of this is optional of course. Another option is toppings, I like a little sour cream and shredded cheese (unless I have the grilled cheese) in my chili.
Keyword Chili, Cold Weather, Soup