This is my basic chili starter recipe. Once you make this recipe, you can add anything to it to make it your own recipe. Some people add chocolate, some must have hot peppers or bell peppers in their chili. Some leave out the beans. This basic recipe makes about quart. This recipe can easily be doubled, tripled or even quadrupled. I know when I was raising my boys and they all lived at home, I was quadrupling this recipe. Make it, but try to plan on leftovers, it’s even better the next day!
1-1 1/2 pounds of ground chuck
1 medium to large onion, chopped medium dice
Salt and pepper to taste, I always use Lawry’s garlic salt to season
1 can of dark red kidney beans, do not drain
2 Tablespoons of tomato paste
1 small can of tomato sauce
1 14 ounce can of whole peeled tomatoes, do not drain
1 Tablespoon of chili powder, start with that and taste to add more (I used 3)
Cayenne pepper, optional, or to taste
Grated cheese, optional
Sour cream, optional
Onions or scallions, optional
Fritos or corn chips crushed, optional
Jalapeño peppers, optional
Brown meat and onion in a skillet. Season the meat. In a large pot on the stove, combine beans, tomato paste, tomato sauce, the can of whole peeled tomatoes (I remove them from the can and using my hands, I squeeze them into pieces, making sure the juice from the tomatoes goes into the pot.) When beef/onion is cooked, drain all fat and add to your chili pot. Stir to combine and start seasoning your chili with chili powder and/or cayenne pepper. Simmer on the stove for 4-6 hours, stirring occasionally or place in a crockpot and cook on low for 6-8 hours. This recipe is easy to prepare and it makes very good chili. Feel free to add other ingredients to customize it to your liking. Enjoy!