This is my absolute favorite recipe for chili. It’s one of my favorite foods to eat during the Fall and Winter weather. I think you will like it too. 🙂
In only a couple months or even less it will be cool enough to finally enjoy a big comforting bowl of chili. I actually cook this year round. It’s just too good not to. My inspiration for this recipe was Wendy’s. I think they make the absolute best chili! But as much as I used to eat it I got tired of paying for it. So I decided to make my own version of it. I can be pretty picky when it comes to chili. Which I think a lot of people are. I don’t like mine very thick I like it to have a soupy consistency. And I NEVER EVER put pasta in it. To me it just doesn’t belong.
I must have made chili dozens of times before I finally decided this one was my favorite. It is full of flavor and it’s hard to not steal spoonfuls of it while it’s simmering away. For us it has just the perfect level of spice but if you are especially sensitive to spice you could use just one jalapeno or substitute them with another bell pepper.
One thing you can do to chili that will ruin it in my honest opinion is garnishing it with bagged shredded cheese. You see I’m not totally against bagged shredded cheese. I use it sometimes. But never on my chili. Plus it just looks ugly compared to fresh grated cheese. Green onions however are a must. You can use the next days leftover to make frito pie! Who doesn’t love that??
I hope you will try my chili recipe soon I have a feeling you will like it. If you try it come back and let me know what you thought of it please 🙂
My Favorite Chili Recipe
- 2 lbs ground beef
- 1 onion chopped
- 1 green bell pepper chopped
- 2 jalapenos chopped
- 3 garlic cloves minced
- 28 oz can of crushed tomatoes
- 28 oz can of diced tomatoes
- 15 oz can of tomato sauce
- 27 oz can of chile beans
- 1/2 cup of water
- 2 tbsp of ground cumin
- 2 1/2 tbsp of chili powder
- 1/4 tsp of dried oregano leaves
- 1-2 tbsp of brown sugar
- 2 tsp Worcestershire sauce
- salt and pepper to taste
- 2 beef bouillon cubes
Brown ground beef in a large pot over medium heat
Drain browned beef on a paper towel lined bowl.
Leave about 2 tbsp of grease in the pot.
Add the onion, bell pepper, jalapenos, and garlic cloves to the pot with the grease and saute for a couple of minutes. Season with salt and pepper.
Return the beef to the pot.
Dump in the crushed tomatoes, diced tomatoes, tomato sauce, beans, water, cumin, chili powder, oregano leaves, brown sugar, Worcestershire sauce, and beef bouillon cubes.
Bring to a boil. Reduce heat to low. Cover and simmer for 2 hours.
Garnish with grated cheddar cheese and green onions.