Growing up, my mom never really made homemade chili and we usually just ate the canned kind. Now that I have this homemade recipe, I’ll never go back! I actually got this recipe from Hilah Johnson‘s book, Learn to Cook (which is a great reference for beginning cooks and has some good recipes, too), and it’s really delicious. It does take some time to make (up to 2 hours if you include the prep) so I usually save it for weekends, but it also makes a lot. (And reheats well!) You can make it as spicy as you want by adjusting how many jalapenos to add. I like to eat it with either bread, potatoes, tortilla chips or rice.
I copied the recipe here, with my modifications, for convenience.
- 1 lb ground beef
- 28oz can of diced tomatoes
- 16oz can of tomato sauce
- 1 onion
- 6 gloves garlic, minced
- 2-5 jalapenos, chopped
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1 tsp salt
- 15oz can of kidney beans
- Heat up a heavy bottomed pan with either cooking spray or a little bit of cooking oil.
- Add beef and break up into small chunks. Turn to medium-high heat and brown part way.
- Add everything else except the kidney beans and bring to a boil over medium heat.
- Reduce heat, cover and simmer for 1 hour.
- Add kidney beans. Add more salt or chili powder if you want. Simmer for another 30 minutes.