My chili has changed a lot over the years; I’ve gone from making a thick mess like you buy in cans using chili-o seasoning to a highly demanded pot of chili from scratch. You’ll have to taste it to judge it, but there are no complaints from this family!
1 pound dried pinto beans
1/2 pound dried black beans
2 1/2 pounds ground sirloin
1 pint diced tomatoes
1 8-ounce can tomato sauce
2 14-ounce cans beef broth
1 whole large onion, diced
1/2 cup chili powder
1 tsp. cayenne powder (more for a kick)
1 1/4 tsp. cumin
1 Tablespoon minced garlic
2 tsp. oregano
1 1/2 tsp salt, more to taste
Cook your dried beans according to package directions (or which ever way you prefer to cook dried beans, just limit your seasonings). I just add some salt and cook the two beans together, but that is my preference. Drain and rinse the beans, setting aside until ready to use.
Brown your ground sirloin in a skillet over medium heat. Drain grease and set aside.
In a large stock pot, add all of your prepared ingredients together and mix well. Finish covering the chili with water and simmer for an hour on medium heat. Stir occasionally and watch your liquid levels so that you don’t have a dried out soup! Taste after an hour and adjust your seasonings like salt, cumin and cayenne pepper to your preferred taste. I know these are sensitive tastes and you don’t want to over do them, but you want a rich and hearty chili!
Serve up with rice or tortilla chips and garnish with sour cream, cheddar cheese or green onion.
And while chili is really good, fresh and hot on an autumn night, it is even better after the flavors have had time to mesh! So, the next day after your daughter’s volleyball game has lasted well past suppertime……
you can quickly reheat your chili for a late night meal.
The best part of this chili recipe is that you can just use canned beans and after browning your ground sirloin throw all of the ingredients into a crock pot on low, letting it simmer all day!