CLASSIC CHILI
I was looking through some old recipes and dug up this classic! I made this Chili so many times when my kids were younger! They were pretty picky, so, when everyone liked this dinner, Chili went on rotation a lot in my kitchen.
It’s super easy. It’s hearty as a cozy casual dinner in the winter, it’s great if you’re feeding a crowd in the summer. I always make a double batch so there’s leftovers and it freezes beautifully. This one’s a keeper, check it out! The Chili video demo and recipe are below.
CLASSIC CHILI
Ingredients
- 3 tbsp Oil (I use avocado)
- 1 medium Onion finely chopped
- 2 tsp Chili powder
- 2 tsp Ground Cumin
- 1/2 tsp Dried oregano
- 1/2 tsp Red pepper flakes
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 pounds Ground meat (you can use chicken, turkey or beef)
- 1 bottle Tomato sauce (I use Classico 650 ml jar)
- 20 ounces Water
- 1 tin Drained red kidney beans
Instructions
- Heat 2 tbsp oil in big pot, add onion and all the seasonings and spices. Cook over a medium heat for approx. 5 minutes until onions are translucent.
- Add remaining tbsp oil, turn up the heat to high and add the ground meat. Brown the meat. Do this in batches if necessary and drain the liquid fat that is released.
- When the meat is cooked, stir in tomato sauce and water and simmer uncovered for 1 hour. Then add kidney beans and simmer for another hour (covering mixture when it becomes thick). Taste it and add more salt and pepper to taste.
- Enjoy! The Chii tastes great with shredded cheddar and/or avocado as optional toppings.
Next time I make this I’m going to try replacing the ground meat with crumbled extra firm tofu or tempeh. Stay tuned!
