Rich And Hearty Chili
From sambalina 14 years ago
- 30 minutes to make
- Serves 6+
one of my favorite dishes is homemade chili. there are so many variations allowing each pot to be unique and it’s easy to store, freeze, and enjoy later. my first pot of the season just so happens to be spicy and vegan. Read more enjoy! as usual, my amounts are approximations and ingredients are suggestions. please feel free to tweak, substitute, or modify to your liking! (i also chose canned this time since i didn’t have time to soak dried beans) prep time…20 or so minutes. cook time: 45 minutes to several hours (depends on protein and how rich you want the flavor) See less
Ingredients
- 2 yellow onions (i usually use sweet onions but these seemed to do just fine) shopping list
- 2 large carrots, chopped to the size of your preference shopping list
- 3 peppers – 1 yellow, 1 orange, 1 red (i like to pretty it up with colors) shopping list
- 2 cloves fresh garlic, minced shopping list
- 1/2 to 1 bag frozen or 1 can corn, depending on your liking shopping list
- 1 28oz can crushed tomatoes shopping list
- 2 16oz cans black beans shopping list
- 2 16oz can chili beans shopping list
- 1 15oz can garbonzo beans shopping list
- 2 cans diced tomatoes with green chilies (aldi or a mexican market will have these if you can’t find them) shopping list
- 1-2 cans stewed tomatoes shopping list
- 1 Tbs olive oil shopping list
- protein, if desired: i used one package of soy crumbles this time. other tasty options: shopping list
- ground beef shopping list
- ground pork shopping list
- ground turkey shopping list
- ground venison or bison or game meat shopping list
- any sort of “roast” or tougher cut of meat is perfect for this as well. shopping list
- spicy sausage works great as well, either vegan or animal sausage. shopping list
- i’ve also used several proteins at once for multi-textures. shopping list
- (just remember to let the protein cook in the chili for awhile before you do your final seasoning!) shopping list
- herbs & seasoning tweaks: i use a LOT of chili powder for a rich full flavor, you use to taste. shopping list
- couple dashes kosher salt shopping list
- pepper of your choice to taste – i used peppercorn shopping list
- cayenne pepper to taste shopping list
- chipotle peppers and sauce – i was very liberal with this one! shopping list
- brown sugar, honey, or agave to taste. (not too much..but in combo with the chipotles it gives a sweet front with a slow heat on the back) shopping list
- juice of one lemon shopping list
- optional ingredients i have used in the past, but not this time around: shopping list
- fresh tomatoes, celery, kidney beans, jalapeno peppers, potatoes, sweet potatoes, yellow squash….anything you can think of. shopping list
- one bottle very hoppy or non-chocolaty stout beer (if you’ve never tried it..do so. it’s AMAZING for chili!) shopping list
- toppings: green onion, cheese, sour cream, raw onions, sprig of parsely, fresh tomatoes, etc. shopping list
- also..make sure to have things like tomato paste on hand for thickening and richer taste. shopping list
How to make it
- chop all your veggies to preferred size.
- in your pot, drizzle a bit of olive oil and throw in any “hard” veggies such as the carrots.
- saute about 5 minutes.
- throw in your onions & dust with chili powder.
- saute until onions are sweating, 5 minutes or so.
- throw in your garlic for about 3 minutes.
- add all your ingredients EXCEPT your protein and herbs.
- cover and bring to a high heat, not boiling, but a little bubbly.
- add a generous amount of chili powder.
- reduce heat and simmer.
- if your protein is some sort of roast or tough cut of meat, throw that in as well.
- in a saute pan, throw your protein in to brown.
- give it a nice dusting of chili powder!
- when brown, throw that in your pot.
- now, cook it for at least 30 minutes, then start adding the herbs and tweaks to taste. give those 10 to 20 minutes, then taste and adjust. the longer you cook it, the richer the flavor and more tender the bits. if it seems too soupy, toss in a can of tomato paste and let it simmer with no lid. (you can also use corn starch but i try not to unless absolutely necessary)
- did you make this and make some great new tweak? please let me know! i’m always looking for new ideas.
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