This is the chili I’ve been making for over 30 years! I think it’s perfect and I know you’ll love it! Try it with my baked oyster crackers, they add a very special touch but they are addicting!
Serves 6 – 8
- 1 lb ground beef (I use chuck) and 1 tsp of oil and 1 tsp of chili powder for cooking the beef
- 2 Tbs of oil for sauteeing the veggies
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 carrot, grated
- 3 garlic cloves, minced
- 1- 16 oz can dark red kidney beans, drained
- 1- 16 oz black beans, drained
- 1 large can( 40 oz) chili beans
- 1 can (28 oz) whole tomatoes
- 1 can (14.5 oz) tomato sauce
- 2 Tbs of Worcestershire sauce
- 1 1/2 Tbs cumin
- 2 1/2 Tbs chili powder
- 1 Tbs of sugar
- 1 tsp celery salt
- 1/4 tsp cayenne or red chili flakes or to taste
- 1 tsp each of salt n pepper
Baked Oyster Crackers
- 1/2 bag of oyster crackers, about 5 oz
- 4 Tbs of vegetable oil
- 1/4 tsp each of: onion powder, garlic powder and salt and pepper
In a heavy dutch oven, over high heat, add 1 tsp of oil and the ground beef, sprinkle with 1 tsp of chili powder and cook til the beef starts to brown, then transfer it to a bowl.
Add 2 Tbs of oil to the same dutch oven over medium heat and saute the onion, green pepper, carrot and garlic until they just start to soften, about 4 minutes.Add the beef back in, along with the kidney beans, black beans, chili beans, tomatoes, tomato sauce, Worcestershire sauce, cumin, chili powder, sugar, celery salt, cayenne and salt & pepper. Give it a good stir.Simmer for at least an hour, the longer the better. Break up the tomatoes with your spoon.Chili is actually better the next day, so it’s a great make ahead recipe. Serve with your favorite toppings. We like baked oyster crackers and shredded cheddar cheese.
Directions for baked oyster crackers: Place the crackers in a medium bowl, add the oil, onion powder, garlic powder and salt & pepper, stir gently and let sit to absorb the oil for at least 30 minutes.