{Pictures updated October 1, 2016}
I am SO excited to share this recipe with you today!!
Chili is such a classic Fall meal and I absolutely love it. It reminds me so much of home. It was definitely a staple meal in our house as kids and it still is! Even though I don’t live in Iowa anymore, my mom always has a pot simmering on the stove in the Fall and Winter months when I come back to visit.
The longer chili simmers the better – it helps develop flavor and makes the meat super tender. Just make sure you stir it every now and then so the bottom doesn’t burn.
You really can’t go wrong with this recipe – it’s classic and has just the right amount of kick to it (if you want more heat, you of course can add more cayenne pepper or even put a jalapeno in there – just saute it with the onions.
Cheese, sour cream and green onions/red onions are my favorite toppings for chili but add the flavors you like – bacon, red onion, or even fritos would be mmm mmm good!
Eat up!
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- 1 white onion, diced
- 1 green bell pepper, diced
- 1 tablespoon minced garlic (3-4 garlic cloves)
- 2 pounds ground beef
- 1 28 ounce can diced tomatoes
- 1 28 ounce crushed tomatoes
- 1 15 ounce can tomato sauce
- 1 15 ounce can red kidney beans (add 1 more can if you like more beans)
- 1 cup water
- ¼ cup masa flour
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ¼ teaspoon cayenne pepper (more if you like it spicy)
- ½ teaspoon black pepper
- 2 teaspoons salt
- 1 tablespoon plus 1 teaspoon chili powder
- Place a large pot over medium heat and drizzle about 2 tablespoons olive oil in the bottom. Add diced onion and green bell pepper and cook until translucent, about 5 minutes.
- Add garlic and ground beef and continue cooking until ground beef is cooked through and browned, about 10 minutes.
- Next add the diced tomatoes, crushed tomatoes and tomato sauce.
- In a small bowl mix 1 cup water with the masa flour and then add to the chili.
- Finally add the red kidney beans and spices. Stir and turn heat to low and let chili simmer for 1 hour stirring every 10-15 minutes. If chili becomes too thick, add ¼ cup of water at a time to thin it out. After chili has simmered, taste for spices. Add more to your liking. Garnish with your favorite toppings: avocado, cheese, green onion or red onion, sour cream or Greek yogurt, cilantro, tortilla chips or corn bread.
I’m making this chili for dinner as we speak. It has 20 minutes left to cook. My husband and I have tasted this chili and he likes it. Me, not so much. I think it lacks real “chili” flavor. Although I’m a lover of tomatoes, for me it has too much tomato flavor. Next time, I will omit the can of tomato sauce and increase the chili powder. Personally, I don’t like green bell pepper in my chili so I would omit that as well. Maybe it will taste better tomorrow! 🙁
Hi Lori – thank you for your comment and for trying out my chili recipe! So sorry you didn’t like it as much as your husband – like all recipes, adapt them to what YOU like. My family happens to love tomatoes – married to an Italian man so the tomato flavor is delicious to us. Did it taste better the next day? Most soups and stews tend to taste better the next day as it allows the flavor to settle a little.
Just made your chilli yesterday and I loved it!!!
So glad you liked it Joey!
do you know if this can be made in the crockpot? and if so how would you adjust the recipe?
Sooo good! A recipe my whole family enjoys. Comforting and makes enough for a big crowd!
I’ve never put masa flour in my chili. I’ll have to keep that in mind. I think I’d try this recipe with ground bison. I have an irrational fear of mad cow disease…
It’s a great trick to adding more warmth and body to chili! 😉
Nice recipe. Thank you.
Yes, I think you can and this is what I would do. I would brown the ground beef with the onions and garlic in a pan on the stove. After it’s browned add all of the ingredients to the slow cooker and cook on low for 8 hours or high for 4 hours. Start with only putting a half cup of water in since the sauce won’t reduce as much in the slow cooker. Hope this helps!