Classic Homemade Chili

Name: Classic Homemade Chili
Prep time: 90 min
Total time: 90 min
Cuisine: American
Ingredients: 1 lb Ground Beef (1 pound lean ground sirloin or lamb or mixed); 1 piece Yellow Onion (1 large onion); 1 piece Red Bell Pepper (1 red bell pepper); 3 cloves Garlic (3 cloves garlic); 2 tbsp Chili Powder (2 tablespoons American chili powder); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Dried Oregano (1 teaspoon dried oregano); ½ tsp Cinnamon (1/2 teaspoon cinnamon); ½ tsp Mustard Powder (1/2 teaspoon mustard powder); ½ tsp Ginger Powder (1/2 teaspoon ginger powder); 1 tsp Kosher Salt (1 teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (1/2 teaspoon finely ground black pepper); 3 cup Water (3 cups water); 3 tbsp Worcestershire Sauce (3 tablespoons Worcestershire sauce); 4 oz Tomato Paste (4 ounces tomato paste); 2 tsp Balsamic Vinegar of Modena (2 teaspoons inexpensive balsamic vinegar); ½ tsp Chipotle Sauce (1/2 teaspoon Tabasco Chipotle Sauce); 1 tbsp Olive Oil (1 tablespoon olive oil)

A classic American chili made with ground beef, a blend of dry spices including chili powder and cumin, and simmered with tomato paste and Worcestershire sauce.

90 minAmerican

Servings4

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Halal

Ingredients

For 4 servings

Ground Beef1 lb · 1 pound lean ground sirloin or lamb or mixed
Yellow Onion1 piece · 1 large onion
Red Bell Pepper1 piece · 1 red bell pepper
Garlic3 cloves · 3 cloves garlic
Chili Powder2 tbsp · 2 tablespoons American chili powder
Cumin Powder1 tsp · 1 teaspoon ground cumin
Dried Oregano1 tsp · 1 teaspoon dried oregano
Cinnamon½ tsp · 1/2 teaspoon cinnamon
Mustard Powder½ tsp · 1/2 teaspoon mustard powder
Ginger Powder½ tsp · 1/2 teaspoon ginger powder
Kosher Salt1 tsp · 1 teaspoon Morton Coarse Kosher Salt
Black Pepper½ tsp · 1/2 teaspoon finely ground black pepper
Water3 cup · 3 cups water
Worcestershire Sauce3 tbsp · 3 tablespoons Worcestershire sauce
Tomato Paste4 oz · 4 ounces tomato paste
Balsamic Vinegar of Modena2 tsp · 2 teaspoons inexpensive balsamic vinegar
Chipotle Sauce½ tsp · 1/2 teaspoon Tabasco Chipotle Sauce
Olive Oil1 tbsp · 1 tablespoon olive oil

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Steps

1Prep. Chop the onion and bell pepper. Mince the garlic.
2In a small bowl assemble the dry ingredients: American chili powder, cumin, oregano, cinnamon, mustard, ginger, salt, and pepper. In another bowl mix the wet ingredients: Water, Worcestershire, tomato paste, vinegar, and hot sauce.
3Cook. Crumble the meat into a medium hot pan that is not non-stick. Stir it around and break it up with a wooden spoon until it is tan all over, about 15 minutes. Keep it simmering until all the water evaporates and the meat begins to fry. You'll hear it sizzle and it will start turning dark brown. Push the meat to one side of the pan. Add the onions and peppers to the bare metal side of the pan and fry them for about 5 minutes until the onions are limp. Add the garlic and fry it for 1 minute. Mix everything together.
4Push everything to one side and add the olive oil on top of the bare metal and then pour the spices on the oil to allow their oil-soluble flavors to bloom in the oil for about 1 minute. Mix the spices in with everything else.
5Add the wet ingredients and mix. Let everything simmer on medium low with the lid off for up to an hour. If it dries out, add more water. Cook it down to the whatever thickness you like. I like mine on the crumbly side, not the drippy side as they do in Detroit and Cinci.
6Serve. Serve the chili in a bowl with any variety of toppings including diced onion, grated cheddar cheese, jalapeno slices, and sour cream. Or use on hot dogs, burgers, baked potatoes, and so much more.