The Best Classic Chili

I doubled the garlic, added celery 3 and carrots 2, double cumin. We love to use chili as a topping over rice, baked potatoes, nachos, and even as a filling for tacos. Let your heart decide how you want to enjoy your chili because the possibilities are endless. A high angle view of two bowls of the best damn chili each topped with a dollop of sour cream.

Used this recipe for my first attempt at making chili. It seemed a little watery and not much of bite but it was delish. Servered over some whole wheat elbows and added a lil cheddar cheese on top. It was better the 2nd day and will add some more spice for next time. This was so easy to make, and tastes great!!

Read the reviews, especially about the one that claimed to have won their work’s cook off and decided to make it. Imagine my delight when I too won the chili cook off. Everyone at the office raved about it. It is hands down a winner and great tasting to boot. Cooked it over four hours on high in the crockpot the following day.

Also, I’d use half or all of the seasonings in the meat or in the peppers instead of adding to the boiled water..I think that would make it more flavorful. First time making chili — so proud of myself! I think the beer and wine were a great touch. I added a bit of chocolate and cinnamon for extra warmth. This was so yummy especially paired with cheese, sour cream, and Fritos.

I decreased the water to 1 cup rinsing the tomato sauce can and tomato can out with this water. This makes a nice thick bowl of red; add sour cream and shredded cheese to the bowl and you have a wonderful meal. Oh, also make a skillet of cornbread and enjoy. This is an easy and simple I usually throw in garlic and green pepper. I use a TON more chili powder than called for here.

Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

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