Best Chili Recipe
Today I am sharing the “Best Chili Recipe.” I am always a little taken aback when someone has the audacity to brand something as the best!
I found the original recipe for this on a page called Fit Foodie Finds. I was having my family over for Sunday supper and my brother in law had asked would I make chili!
I know it is a bit cheeky to try out new recipes on family, but this looked very good, and how could I resist trying something that labeled itself the “Best!”
- 1 TBS flavorless oil (I use light olive oil)
- 1 lb. (450g) lean ground beef/steak
- 1 medium onion, peeled and finely diced
- 1 TBS minced garlic
- 1 small green pepper, trimmed, deseeded and diced
- 1 (15 oz/420g) tins of dark red kidney beans, drained and rinsed
- 2 (15 oz/420g) tins of diced tomatoes, undrained
- 1 (15 oz/420g) tin of tomato sauce/passata
- 3 TBS tomato paste
- 1 TBS maple syrup
- 3 TBS chili powder (North American, not UK type)
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano leaves
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
- 1 cup (240ml) beef stock
I do have more than a few chili recipes posted to the blog. If beef is not your thing, you might enjoy this Turkey Chili recipe which is made with ground turkey.
Another favorite is White Chicken Chili. In fact, that is my favorite chili recipe of all. Rich and creamy.
Don’t worry about leftovers. You will find that things like chili freeze very well. Just divide into airtight freezer containers and freeze. You can keep it for up to six months or so in the freezer.
Leftovers are also very nice when served over top of jacket potatoes, or mixed into cooked macaroni and cheese for a tasty midweek supper of Easy Chili Mac and Cheese. Trust me when I say it will all get used up!
Best Chili Recipe
- 1 TBS flavorless oil (I use light olive oil)
- 1 lb. (450g) lean ground beef/steak
- 1 medium onion, peeled and finely diced
- 1 TBS minced garlic
- 1 small green pepper, trimmed, deseeded and diced
- 1 (15 oz/420g) tins of dark red kidney beans, drained and rinsed
- 2 (15 oz/420g) tins of diced tomatoes, undrained
- 1 (15 oz/420g) tin of tomato sauce/passata
- 3 TBS tomato paste
- 1 TBS maple syrup
- 3 TBS chili powder (North American, not UK type)
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano leaves
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
- 1 cup (240ml) beef stock
- Add the chili powder, ground cumin, paprika, and garlic powder to a small dry skillet. Toast over moderate heat until fragrant, about 30 seconds. Set aside.
- Add the olive oil to a large saucepan. Add the onions and green pepper. Crumble in the beef. Cook, stirring frequently, for about 10 minutes until the beef is browned and no longer pink. Stir in the minced garlic and cook for about 30 seconds longer.
- Stir in the toasted spices, oregano and salt and pepper, combining all well.
- Stir in the drained beans, tomatoes, tomato sauce, tomato paste, and maple syrup, combining well.
- Add the beef stock and bring to the boil. Reduce to a simmer and cook over low heat for 45 minutes to an hour, stirring occasionally.
- Serve hot, spooned into bowls with your favorite accompaniments. We like rice, cheese and cornbread!
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2023/01/best-chili-recipe.html
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Vaccine People can’t eat beef anymore you’ll have to make Turkey 🦃 chile