Chili is one of those wonderful one-pot dishes that warms the body and soul. It is arguably my favorite winter dish. I have many fond memories involving a steaming bowl of chili topped with more cheddar cheese and oyster crackers than one person should be allowed!
As with any family recipe, this chili recipe has been changed over the years to match the current family taste. My Mom left her stamp on it, as have I. I bring you my revisions on my family classic.
My Family Chili Recipe
- 2 lbs ground sirloin (or any other cut)
- 1 cup chopped onion
- 2 large garlic cloves; minced
- 8 oz can tomato sauce
- 6 oz can tomato paste
- 28 oz diced fire-roasted tomatoes (not much juice from can)
- 3 16 oz cans kidney or black beans (I use 2 kidney + 1 black) + juice from can
- 1/2 cup frozen corn
- 2 T (heaping) chili powder
- 2 t paprika
- 1 T cumin
- 1 t fresh ground pepper; 1 t salt (or more to taste)
- 1 bottle beer (I always use Newcastle Brown Ale)
Sauté the onions in a drizzle of oil for several minutes over medium-high heat. Turn down the heat to medium and add the minced garlic. Sauté together until the onions are translucent. Stir frequently to make sure the garlic doesn’t burn. Nothing ruins a dish faster than burnt garlic! Transfer onions and garlic to large pot or crock-pot.
Brown and drain the meat and then add to the pot or crock-pot.
Add all the remaining ingredients to the pot and simmer over low heat for at least an hour. If you are using a crock-pot, cook on low heat for 8 hours. The longer you cook it, the better it will taste.
This recipe makes a wonderful mild-medium chili. If you like your chili hot then double the chili powder or add a dash of hot sauce. Every time I make this recipe I try something new. This time I made it with 1 lb ground sirloin and 1 lb ground turkey for a healthier alternative. It is also excellent with 1 lb sirloin and 1 lb ground sausage.
Tomorrow I’ll give you the recipe for the obligatory cornbread (some might argue that it is the best part!).
7 Comments
Anonymous
March 6, 2013 at 7:56 pmHighly energetic blog, I liked that a lot. Will there be a part 2?
Lindsey
March 7, 2013 at 9:15 amThe amazing cornbread is part two of this meal! Find the recipe here https://cheflindseyfarr.com/2013/02/sweet-southern-cornbread/
Sweet Southern Cornbread | American Heritage CookingAmerican Heritage Cooking
March 7, 2013 at 9:17 am[…] ← Previous Next → […]
Anonymous
March 7, 2013 at 4:11 pmHi there, I read your blogs on a regular basis. Your humoristic style is witty, keep it up!
Lindsey
March 7, 2013 at 6:30 pmThank you! I appreciate it!
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Cilantro Sherry Chili | American Heritage CookingAmerican Heritage Cooking
January 19, 2014 at 9:57 am[…] Here is the story of the birth of my new favorite chili: A few afternoons ago I got a serious craving for chili, which was compounded by a lack of a desire to go to the store. No problem. I always have the ingredients for my take on my Family Chili Recipe. […]