Classic Chili Recipe

Some of you may know this recipe as ‘Dan Becky’s Chili.’ It is our go-to chili recipe and has that great, hearty chili taste with tender beans. We love making a large pot of this and reheating it for a tasty, easy lunch. Our favorite way of eating this is with a fluffy, slightly sticky mound of white rice. We also love it with cornbread, and of course topping it with sour cream, shredded cheese, tortilla chips, and I’m sure fresh cilantro would also be fabulous. There’s really nothing to it making this chili and it’s the perfect soup to warm everyone up on these ever increasing chilly nights.

Classic Chili Recipe
 
This chili is hearty, flavorful, and easy to put together. Perfect for these chilly fall nights. (no pun intended:)
Ingredients
  • 2 lbs ground beef
  • ½-1 medium onion
  • 1-2 cloves garlic
  • 21/2 tsp salt
  • 41/2 cups red kidney beans, rinsed and drained*
  • 11/2 quarts tomato juice (or V8)
  • ¾ tsp pepper
  • 11/2 Tbsp white vinegar
  • 22 oz tomato sauce
  • 3-4 tsp chili powder
  • Brown sugar to taste
Instructions
  1. In a large skillet, saute ground beef over medium high heat with onions, garlic, and salt.
  2. Drain well and add to a large pot with all the other ingredients. Remember, as the chili simmers it will develop flavor so make sure not to over season.
  3. Simmer 30 min to an hour. Use tomato juice, water, or broth if your chili is too thick or over seasoned, depending on your taste.
  4. Adjust seasonings before serving. Serve with a mound of white rice or corn bread, and top with sour cream, shredded cheese, tortilla chips and cilantro.
Notes
*I like to soak my beans overnight, covered amply in cold water since they expand to more than double the size. The next morning, rinse the beans with cold water, add them back to your pot, cover them with water, add salt, ,and cook them till tender, for about an hour or so. 2½ cups dry beans will give you 5½ to 6 cups cooked beans, which will be a good amount for this recipe, since soups aren't really particular. I usually soak more than I need. That way I can freeze them in zip-lock bags to use later.

 

4 Comments

  1. Evelyn Hofer at

    Looks so good!will have to try it.you are a good writer!

    1. MyWayGourmet at

      Thank you, Evelyn! I had some help with this though, sometimes savory is a little harder to describe than sweet.:)

  2. Sonya Decker at

    We made this the other day…And loved it. We’re big chili fans, and this is a favorite! Thanks for posting the recipe.

    1. MyWayGourmet at

      That’s awesome, Sonya! And you’re welcome.:)

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