I am a sucker for really good homemade chili. Not the kind you eat with a spoon, but the chili you put on hotdogs, burgers, fries, etc. The beefy mixture that makes so many quick and easy dinners just a little more special. This is a version of my go to homemade chili.
1. Brown your meat in a large pot with the chopped onion and minced garlic over medium heat for 10 minutes. During the cooking, make sure to use a spoon to continually break down the meat. We are looking for very small clumps of meat for the chili.
2. Add the spices to the pan—salt, dried mustard, black pepper, cayenne, chili powder—and cook for 2 minutes while stirring.
3. Add the remaining ingredients and stir to combine.
4. Reduce the heat to low.
5. Cover and simmer for 1 hour (minimum). The longer you let it go (up to 1 hour 30 minutes) the better; just make sure to check it periodically and stir.
6. Serve atop hot dogs and burgers or with cheese fries or a baked potato.
Note: Leftover chili freezes very well in a freezer safe container.
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Yes. You must try this. It is quick and easy to make, so thick and hearty, and the combination of flavors made my mouth smile. I served it over baked potatoes with a little shredded cheddar on top, and it was very filling. My hubby doesn’t like ketchup, and he even liked the sauce mixture. This is a new favorite and I’ll definitely make it again! Thanks for sharing!
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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