I love a good bowl of soup and chili is one of my favorites. I’ve published two chili recipes on this blog (Happy Medium Chili and Cowboy Beef and Black Bean Chili). Lately I’ve been using a combination of recipes and want to share an “updated” recipe. I found a recipe on Facebook for “Wendy’s Chili” and that is the base of for my chili. I’ve added a few more spices and flavorings. This recipe has had good reviews from cattle working crews and family alike.
1 1/2 – 2 pounds fresh ground beef
1 quart (29-ounce) tomato juice or V-8 juice Beef broth add an amount that makes the soup consistency you prefer
1 (15-ounce) can tomato purée or purée 1 can diced tomatoes 1 1 can diced tomatoes or 1 can diced tomatoes and green chilies
1 (15-ounce) can red kidney beans, drained and/or 1 can pinto beans, drained
1 medium-large onion, chopped
1/2 cup diced celery and chop up some celery leaves to toss in also
1/4 cup diced green, red, orange or yellow bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin
1 1/2 teaspoons garlic powder or fresh minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper ½ – 1 teaspoon dry ground mustard
1 teaspoon dried oregano 1 teaspoon basil
1 teaspoon sugar or 4 Hershey chocolate kisses (chocolate helps to cut the acidity of the tomatoes.
1/8 teaspoon cayenne pepper 1-2 Tablespoons Worcestershire Sauce
Brown ground beef, drain off the fat and set aside.
Saute onion, peppers and garlic on soup pot.
Add beef, remaining ingredients and spices to soup pot. Cover the pot and let chili simmer for 1 to 1 1/2 hours, stirring occasionally.
One thing I love about cooking is adjusting flavors and spices to the taste preferences of J and I like. My Mom always told Sister and I that a recipe is a guideline. I encourage you to use this as recipe as a guideline. No two batches of chili are 100% the same and chili gets better with age. I think that adds to the adventure of cooking!
What are some spices or flavors that you like to add to your pot of chili?