Chili is something everyone should have in the recipe repertoire. It is so simple to put together, fabulously delicious, and prepared correctly can also be quite nutritious. Lean ground beef, lots of tomatoes, beautiful protein and fiber rich kidney beans, and plenty of earthy spices all blend together to make this iconicity thick soup that is loved by all and can warm up any winter day.
While I do have our TaylorKitchen House Chili posted on TaylorKitchen which is made with ground turkey, this simple classic beef chili is also worth the post (and definitely worth a try.)
In a recipe adapted by The Wholesome Dish, the use of ground beef instead of my typical ground turkey, and the addition of beef broth, I feel this chili has a flavor all its own. Much like every family probably has its favorite chili recipe, this one was introduced to me by my friend Princess. ![]() Princess came over to film on Taylor kitchen with this special recipe in her back pocket and we thoroughly enjoyed the making, and especially the tasting of this beautiful, deep ruby chili.
You can have this all together in 30 minutes & ready to serve, however chili deepens in flavor the longer you let it sit. It's the miracle of patience. I love to use my beautiful MUELLER dutch oven (ie: heavy soup pot) for this and other soups and stews. It's a budget friendly, quality dutch oven that rivals the pricier versions.
After the spices are incorporated, add the tomatoes and jalapeƱo (if using) and let it blip away. You can dig in rather quickly, but 25 minutes of simmering is the minimum recommendation.
Simply Perfect Beef Chili
Recipe adapted from The Wholesome Dish
Add the olive oil to a large soup pot or dutch oven (see my pick below or on our SHOP page) and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. We served this simply with cheese and sour cream, but cornbread is a great southern staple. Princess was serving hers with French bread. I love to use my beautiful MUELLER dutch oven (ie: heavy soup pot) for this and other soups and stews. It's a budget friendly, quality dutch oven that rivals the pricier versions. Shop for some of the items used on this episode below.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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