Sandy's Chili
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 - 1 1⁄2 lb ground beef (or ground turkey)
- 2 (28 ounce) cans whole tomatoes
- 2 (14 1/2 ounce) cans kidney beans
- 1 large onion, chopped (about 2 cups)
- 6 -8 garlic cloves, finely chopped
- 2 celery ribs, chopped
- 2 -3 tablespoons dried basil
- 1 -2 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 -3 shakes crushed red pepper flakes
- 4 tablespoons chili powder (or more, to taste)
- black pepper, to taste
- salt, to taste (optional, we don't use)
- 1⁄2 chopped green bell pepper (optional)
- 2 -3 tablespoons canola oil
directions
- Heat a large stockpot on high for about a minute, then add oil, followed by the onions, celery, green pepper (optional), and just a little of the garlic.
- Reduce heat to medium high and saute the veggies for a couple minutes, stirring frequently.
- Add the meat, breaking it up as you put it into the pan. Continue to saute and stir for a couple of minutes.
- Sprinkle in a Tbsp of the chili powder so that meat and veggies are nicely seasoned with it. Keep stirring and cooking for another 3-4 minutes, or until the meat gets browned a bit.
- Lower the heat to medium and add the rest of the garlic, the kidney beans with the liquid in the can.
- Add the tomatoes and their liquid to the mixture. The tomatoes should be broken up either on a chopping board or you can crush them with your hands before putting them into the chili. You don't want whole big tomatoes, but you do want some chunks.
- Stir everything together. Add the rest of the spices (rub the basil and oregano between your palms to release the flavor) and the chili powder and stir.
- Taste and add salt if needed. Some canned tomatoes have enough salt that you won't need more.
- Lower the heat so the pot simmers and let everything cook for at least an hour. It can be cooked longer as well, we've done up to 3 hours.
- Stir the pot every once in a while. Keep the heat fairly low because the tomatoes tend to scorch or burn at higher heats.
- Note: If the chili still tastes flat and adding more chili powder, basil, or oregano doesn't help, try shaking in some garlic powder or celery salt. You can also try a pinch of sugar (only a pinch), but it's not recommended unless you've oversalted.
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