I don’t know about you but I LOVE a good bowl of chili! And I don’t like funky chili variations. It just needs to be a great classic bowl of chili. And this classic chili is perfect to satisfy that craving!
I have to be honest, I have messed with a lot of chili recipes trying to find one that my husband liked. He is very
picky traditional in his tastes. 🙂 So I’m happy to say, not only my husband, but my babies Coco and Ash love this one as well! I just make it mild for them. This chili is full of flavor and so hearty. It’s perfect for leftovers too! I usually make a large batch and eat it all week long!
So if you want a bowl of chili that taste like chili SHOULD taste, here it is!
(Note: I know this seems like a lot of ingredients but most of them are very inexpensive and this is super easy to make) 🙂
Okay, here we go!
First heat your olive oil in a large pot over medium-high heat. When you pan is hot, add in your meat and season it with 1 tsp of salt, and 1/2 tsp of black pepper. Cook until it’s browned throughout.
While you are waiting for the meat to cook, you can chop your onion, green pepper, and garlic. Just don’t forget that your meat is cooking. Stir it around every few minutes. Now if you don’t have one of these food scraper/chopper things. Get one now! It’s one of those kitchen items that doesn’t cost much but you’ll use it ALL the time!
By the way, can we talk about how gigantic my garlic cloves were?! I know the recipe calls for 4 cloves but I only used 2 of these mutants.
Ok so once your meat is browned, remove it from the pot and set it aside. I used lean beef and turkey so I didn’t need to drain it but if yours is too greasy, go ahead and drain it as well.
In the same pot, over medium heat, add in your chopped onion and green pepper and sauté until translucent (about 5 minutes). You can add another tablespoon of olive oil if your pan is too dry.
Once your onions and peppers are translucent, add in your garlic and sauté for only another 2 minutes. Remove the pan from the heat and add in 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp cumin, 3 tbsp chili powder, 1/2 tsp cayenne pepper. (I didn’t add the cayenne this time since my kids were eating it)
Stir in your seasonings and then add your meat back in to the pot. Stir that together then add in all of your other ingredients which include: the cans of tomato sauce, both beans (drained), the fire roasted diced tomatoes, the cocoa powder, and oregano. I know cocoa powder seems like something super funky to put in here but you won’t taste any “chocolate”. It just gives the whole dish a rounded richness that takes this chili over the top! I also put a picture of the fire roasted tomatoes in here so you can know what to look for. 🙂 They have such a good charred flavor to them and they’re not spicy at all.
So now everything should be in your pot!
Cover the pot, put it on low, and let it simmer for 2 hours. You could also make this ahead the night before and just don’t simmer it that night. Instead pop it in the crockpot in the morning on low for about 8 hours.
When your ready to enjoy it, serve it in a bowl and top it with shredded cheddar cheese and a dollop of sour cream!
- 2 pounds ground meat I use 1 lb. lean beef and 1 lb. turkey but use what you prefer
- 3 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic
- Salt & pepper
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1/2 tsp cayenne pepper Just leave this out if you're making it for little ones
- 29 oz can of tomato sauce
- Another 15oz can of tomato sauce
- 2 - 14.5 ounce cans of Hunt's fire roasted diced tomatoes
- 15.5 ounce can of red kidney beans drained
- 15.8 ounce can of great northern beans drained
- 1 tbsp cocoa powder 🙂 trust me
- 1 tsp dried oregano
Heat a large pot over medium high heat and add in your olive oil and then your meat.
Season your meat with 1 tsp salt, and 1/2 tsp black pepper.
While your meat is browning, chop your onion, green pepper, and garlic.
Once your meat is cooked through, drain it if necessary and remove it from the pan. I just set it aside in a bowl.
In your same heated pot, add in your chopped onions and green peppers and cook for about 5 minutes or until translucent.
Add in your garlic and cook for 2 more minutes then remove from heat.
Once your garlic is cooked, add in 1/2 tsp salt, 1/2 black pepper, cumin, chili powder, and cayenne pepper and stir together.
Add your meat back to the pan and add in the rest of your ingredients: Tomato sauce cans, diced tomatoes, beans, cocoa powder, and oregano.
Stir everything together to combine, reduce your heat to low, cover the pot and simmer for 2 hours while stirring occasionally OR place in the crockpot on low for 7-8 hours.