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Chili Recipe

“This is a basic chili recipe. I love chili however my family does not so I do not make mine too spicy. Feel free to add more chili powder if you prefer your chili on the hot side.”

  • 1 tablespoon olive oil
  • 1 pound hamburger
  • 2 28 oz cans tomatoes
  • 1/2 onion, chopped
  • 1 cup mushrooms, chopped
  • 1 red pepper chopped
  • 1 can kidney beans, drained and rinsed
  • 1 1/2 tablespoons chili powder
  • 2-4 garlic cloves, pressed
  • 1 teaspoon cumin
  • salt & pepper
  • 1 tablespoon flour
  1. In large saucepan, cook onion, mushrooms and red pepper in a bit of olive oil to bring out the sweet flavours. About 5 minutes. Remove to another bowl and set aside.
  2. In same saucepan, brown hamburger. Return vegetables to saucepan. Add tomatoes, kidney beans, chili powder, garlic, cumin and salt & pepper.
  3. Bring to low boil. Reduce heat and simmer for 4-5 hours or in slow cooker all day.
  4. Bring chili back to a slow boil. Mix flour in small amount of water and add to chili stirring to thicken broth.
  5. Serve with shredded cheddar cheese with rich bread or on spaghetti.

As with most soups, I make my chili the day before I want to serve it so that the flavours have a chance to mingle.

Freezing:  Chili freezes very well.

Yield: 8 servings

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