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[3]Classic Chili
Here I present an updated version of a recipe I published years ago. Through natural evolution this recipe is very different. I cal for lean ground beef. Over time I’ve realized I prefer cooking with it (just take care to drain the fat).
I’ve added celery, a trick I picked up from my mother in law years ago.
I use one jar of passata or crushed Tomatoes plus a can of whole tomatoes; this give you yummy chunks of stewed tomatoes that add taste and texture.
On a completely selfish note, I love making this dish because its super easy, I love it but most of all I don’t get any complaints when I serve it for dinner 🎉 🎉 🎉
This is how you make it:
(Sorry the steam may have made some photos blurry 🙄🙄🙄)
Place a large pot over high heat and add the ground beef, break it up with a spoons as it cooks; season with salt and pepper.
When the meat is browned, drain it in a sieve to get rid of any excess fat. Return the meat to the pot and put back on the heat, drop the heat to medium high.
Add 1 tbsp of the chilli powder to the cooked beef and mix well.
Add in the onion, green peppers and celery; season wit salt and pepper. Sauté for about 2 minutes then stir in another 1 tbsp of chili powder.
Add the garlic and let it sauté for about 30 seconds.
Turn the heat up to high and add the wine. Scrape the bottom of the pot to release any of the flavours that may be there (deglazing).
When the wine has cooked out, drop the heat the medium and add the can of tomatoes and the tomato puree. Pour half the beef stock into the empty tomato jar and the other half into the can and swish it around to release any of the tomato that may be remaining and add it to the pot. Stir well.
Season with the 1 tsp of salt and 1/4tsp pepper.
Add the remaining tbsp of chilli powder.
After the chilli has come back up to a boil, drop the heat to medium low and let the chili simmer, uncovered for about an hour.
Add the beans to the pot and season with salt and pepper.
Let everything simmer for another 20 minutes to an hour.
Taste and adjust seasoning before serving.
A healthy recipe for the classic with a spicy tomato sauce, lean beef, beans and tons of veggies; leftovers taste even better 🙂
Other recipes you might like:
Classic Meatloaf with Mushrooms [4]
Classic Meatloaf with a Red Wine-Tomato Glaze [5]
Slow Cooker Pot Roast [6]
🌟 🌟 🌟 🌟 🌟
Print [2]
Classic Chili
- Total Time: 1 hour 40 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
A healthy recipe for the classic with a spicy tomato sauce, lean beef, beans and tons of veggies; leftovers taste even better 🙂
Ingredients
650 g (1 1/2 lb) lean ground beef
1 tsp salt, plus more
1/4 tsp pepper, plus more
3 tbsp chilli powder, divided
1 Medium onion, sliced into sticks
1 Medium green pepper, chopped into 1 inch cubes
2 Stalks of celery, sliced
3 Cloves garlic, crushed
¼ cup wine (red or white is fine)
1 680 ml jar of strained tomatoes (passata) or 796 ml can of crushed tomatoes
796 ml can of whole tomatoes
1 Cup sodium reduced beef stock
2 540 ml cans of red kidney beans, rinsed well
Instructions
Place a large pot over high heat and add the ground beef, break it up with a spoons as it cooks; season with salt and pepper.
When the meat is browned, drain it in a sieve to get rid of any excess fat. Return the meat to the pot and put back on the heat, drop the heat to medium high.
Add 1 tbsp of the chilli powder to the cooked beef and mix well.
Add in the onion, green peppers and celery; season wit salt and pepper. Sauté for about 2 minutes then stir in another 1 tbsp of chili powder.
Add the garlic and let it sauté for about 30 seconds.
Turn the heat up to high and add the wine. Scrape the bottom of the pot to release any of the flavours that may be there (deglazing).
When the wine has cooked out, drop the heat the medium and add the can of tomatoes and the tomato puree. Pour half the beef stock into the empty tomato jar and the other half into the can and swish it around to release any of the tomato that may be remaining and add it to the pot. Stir well.
Season with the 1 tsp of salt and 1/4tsp pepper.
Add the remaining tbsp of chilli powder.
After the chilli has come back up to a boil, drop the heat to medium low and let the chili simmer, uncovered for about an hour.
Add the beans to the pot and season with salt and pepper.
Let everything simmer for another 20 minutes to an hour-
Taste and adjust seasoning.
Notes
- To make it spicy/hot you can add some cayenne pepper.
- If you don’t have any wine on hand you can use stock (beef, vegetable or chicken). Omit this step if you don’t have any stock either.
- Use water if you don’t have any stock on hand.
- If you are using ground chicken or turkey in this recipe then cut the amount of chili powder to 2 tbsp, then taste and adjust seasoning.
- Prep Time: 10 Minute
- Cook Time: 90 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Find it online: https://lisagcooks.com/classic-chili/ [9]