A wonderfully satisfying meal during the chilly fall and winter months, homemade chili can nourish the body and bring the family together. From slightly spicy to 5 alarm chili, this meal is what cooking contests are made of!
Actually, I’ve won two of our family chili contests over the last 4 years. Once with my white chicken chili, and last fall with a roasted garlic and caramelized onion version using shredded beef. This recipe is our basic chili though – easy and quick to make and still tastes great!
Our basic recipe feeds our family well, offering enough spice for the adults but not to warm for the children. If you like a bit more spice, try a hotter pepper than Anaheim, like jalapenos, or sprinkle in some red pepper flakes.
- 2 pounds ground beef
- 6 cups kidney beans approx 3 cans
- 2 cups diced tomatoes
- 1 cup tomato sauce
- 2 Anaheim peppers chopped
- 1 onion medium, chopped
- 1 cup beef broth
- 1/8 cup chili powder
- 1 Tbsp Worcestershire sauce
- 1/2 Tbsp garlic powder
- 1/2 Tbsp oregano
- 2 tsp ground cumin
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- Brown ground beef in a large stock pot
- Add onions and saute until translucent. Strain beef fat if needed.
- Add all remaining ingredients and simmer for at least 30 minutes.
- The longer you simmer, the better it will taste! (cover if simmered for more than 30 minutes)