My Everchanging Garden

Gardening That Grows With Me

Chili Recipe

“This is a basic chili recipe. I’ve updated to make it a little more spicy but it still may be mild for some. Feel free to add more chili powder if you prefer your chili on the hot side.”

  • 2 tablespoon olive or avacado oil
  • 2 pound hamburger
  • 2 28 oz cans tomatoes
  • 1/2 onion, chopped
  • 2-4 garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 1 red pepper, chopped
  • 1 can kidney beans, drained and rinsed
  • 6-8 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon chili flakes
  • 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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