With the hope that winter might still visit us, I am sharing my favorite chili recipe with you today. I think its worthwhile to make a really good chili from scratch and to give it plenty of time to simmer on the stove. Extending the simmering time allows all the flavors to blend and helps to cut the acidity of the tomatoes. Growing up we always ate peanut butter mixed with honey on our chili, but my husband prefers the more traditional corn bread (also, he’s allergic to peanuts, so I don’t eat peanut butter nearly as much as I used to.)
Homestyle Chili
- 2-3 pounds ground beef
- 1 medium onion, chopped
- 2 tbsp brown sugar
- 1 tsp thyme
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder (or fresh chopped garlic)
- 2 bay leaves
- ¼ oregano
- 1 tsp cayenne pepper
- 2 tbsp paprika
- 46oz Original V8 juice
- 1 cup chopped onion
- 16 oz peeled or crushed tomatoes
- 2 cups dried pinto beans
Begin by browning the ground beef in a large dutch oven or stock pot. You will want to make sure there is enough space for all of the ingredients. Drain any fat off the meat when it is fully cooked.
Throw the onions and garlic into the dutch oven with the browned meat and allow to cook until the onions soften. Then dump the remaining ingredients into the pot and bring to a simmer. Once the pot has starting bubbling, reduce the heat and cover with a lid. Allow the mixture to simmer for four hours, stirring occasionally.
That’s it! It doesn’t take a lot of work to make, and makes a huge batch. We froze half of the last batch we made so we can enjoy it in the future. If you want to do this, make sure that you allow the chili to cool completely before closing the container and putting it into the freezer.
I hope you enjoy this delicious chili (with or without the cold weather!)
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