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.
- 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
- In a large skillet, saute ground beef over medium high heat with onions, garlic, and salt.
- 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.
- 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.
- 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.