Classic chili with kidney beans

 
One of the benefits of my job is that I can create the menu and cook new dishes that not only I think the company would enjoy for lunch, but also what I would like to try making or eat myself. Before this job, I never had chili (I know, shocking) but since then I have tasted and made 4 different types of the stew. Today, I went back to the original classic chili, which is always a hit. Pair with a baked potato and what a comforting meal, even in 80 degree weather.
 
classic chili
 
classic chili

Serves 8

Classic chili

120Total Time

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Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 jalapenos, with seed, chopped
  • 4 garlic cloves, minced
  • salt and pepper
  • 1/2 tbsp chili powder (optional)
  • 1/2 tbsp ground cumin
  • 1 tsp paprika
  • 14 oz canned kidney beans, with the liquid
  • 28 oz beef broth
  • 14 oz canned diced tomatoes
  • sliced green onions
  • shredded cheddar cheese

Instructions

  1. Heat the 1 tbsp oil in a large heavy bottom pot over medium-high heat. Add the ground beef and cook until no longer pink, about 4-5 minutes. Remove the meat and set aside.
  2. Drain the fat from the pan. Add the onions, garlic and jalapeno and saute until the onions are translucent, about 3 minutes. Add back the meat along with the remaining ingredients. Season with salt and pepper. Stir to combine. If you like your chili on the spicy side, add the chili powder, if not you may omit. Close the lid on the pot and bring to a boil. When the chili begins to boil, reduce the heat to low and cook for another 1 hour 30 minutes. Skim the fat that rises to the top. Taste the chili and adjust the seasoning if necessary. Garnish with shredded cheddar cheese and green onions.
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http://cherryonmysundae.com/2012/05/classic-chili-with-kidney-beans.html

**Helpful tips and common mistakes

Whenever I use ground beef, no matter what the recipe is, I always choose the leanest one available. Ground beef has so much fat that is not needed especially for this chili. 
 
You can always choose to make this spicy by adding more jalapenos or the chili powder. Since there are some people at my work who cannot consume any amount of spiciness, I omit the chili powder. 
 
This recipe is actually very simple. The main thing about chili is that it develops its flavor the longer it cooks. The broth begins to thicken and the flavors begin to meld together. For this reason, go lightly when seasoning with the salt and pepper in the beginning. As it reduces and thickens, the saltiness increases. If I could, I would have cooked it longer than 2 hours but I have only so much time before serving lunch. Despite this, the chili is still wonderful! If you find that your chili is too chunky and has too little fluid, add more chicken stock or even water and let it cook out longer. 
 
Garnish with your choice of toppings and serve while hot!

classic chili
 
Lucky for the employees at my company, we also provided baked potato with all the fix-ins. 
 
classic chili
 
Now how can anyone complain about this meal? 
 
classic chili
 
 

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2 Comments

  1. I wish I worked for a company providing such great lunches back in my career days LOL.

    Looks delicious.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
  2. This looks so flavourful and tasty!

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