Not Your Run-of-the-Mill Chili

Chili is a mainstay and many think it is not that difficult to make. Granted it is easy to add all the ingredients in a large pot and let it cook down, but getting the taste just right takes experience. Each time you make chili, it will get better and better.
Run Of The Mill Chili | Dishin' With Darla

Chili is regional and made in a variety of ways, with beans or without, cinnamon flavored, shredded meat, ground of various types, venison, beef, turkey, pork and chicken! This recipe is easily modified, but give this recipe a go! I typically make a good size pot and freeze half.

The seasoning below is a good starting point, but you will likely add more to taste. Do NOT be afraid to over season as it is pretty hard to do with chili. Decide what your chili needs are in terms of what flavor you are looking for – you will learn more every time you make it.

Not Your Run-of-the-Mill Chili

Chili is a mainstay and many think it is not that difficult to make. Granted it is easy to add all the ingredients in a large pot and let it cook down, but getting the taste just right takes experience. Each time you make chili, it will get better and better.
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 20 bowls

Equipment

  • A large pot

Ingredients

Chili

  • 2 lbs of ground chuck (venison is delicious as well)
  • 2 T olive oil
  • 1 c celery (chopped)
  • 1 c red pepper (chopped)
  • 1 c onion (chopped)
  • 1-2 large jalapenos (chopped (depending on desired spiciness))
  • 3 cans crushed tomatoes (28oz.)
  • ½ c Ghochujang paste (or 1 6oz. can tomato paste)
  • 1 can beef broth or 1 dark beer (brings out the flavor of the meat)
  • 5 T chili powder (gives you the CHILI taste and color)
  • 1 T cayenne pepper (gives the KICK)
  • 2 T oregano (goes well with tomato and beef)
  • 1-2 T salt
  • 1-2 T pepper
  • 2 T cumin (depends on the flavor of the meat)
  • 2 T sugar (takes the acidic tomato taste away)
  • 3 cans dark kidney beans
  • 3 cans black beans

Garnish Options

  • Sour cream
  • Green onion (chopped)
  • Shredded cheese
  • Diced jalapenos

Instructions

  • Saute meat in 2 T of olive oil. When it is ½ cooked, add the chopped vegetables and saute until softened.
  • Drain fat from the pan.
  • Add tomatoes and paste and stir to combine.
  • Add beer and seasonings.
  • Bring to a very mild boil, then turn down to low and cook for about 30 minutes.
  • Add drained beans.
  • Season again as the beans pick up a lot of the flavors.
  • Cook for 4 hours on low, stirring every 15-20 minutes.
  • Garnish with all or some: sour cream, shredded cheese, jalapenos, chopped green onion.
  • Serve and ENJOY!

Notes

Use for
  • Nachos
  • Coney dogs
  • Queso con Carne
  • On a baked potato
  • On a burger
  • Frito pie (if you are from Arkansas)
  • With cornbread muffins

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