Chili
Thick, yummy, and optionally vegetarian-friendly
Makes: 4 servings? | Last updated:
Ingredients
Chili itself
| Amount | Ingredient | Notes |
|---|---|---|
| 1 lb | ground beef | veg: sub 1 package beefless crumbles |
| 1-15 oz can | tomato sauce | sub 1:1 diced tomatoes for different texture |
| 1-15 oz can | beans | “chili beans” or black, dark red kidney, or light red kidney |
| 2 Tbsp | chili seasoning | see below for recipe, or use something like Tastefully Simple Wahoo Chili—McCormick’s is not as good |
Note: recipe is often tripled for 10–12 servings. A nice side-effect: you can use one can each of black, dark red, and light red kidney beans.
Seasoning
| Amount | Ingredient |
|---|---|
| 1½ tsp | chili powder |
| 1 tsp | salt |
| 1 tsp | cumin |
| ½ tsp | onion powder |
| ¼ tsp | black pepper |
| ¼ tsp | garlic powder |
| ⅛ tsp | cayenne |
Optional garnish/sides
- 1–2 chopped green onions
- Shredded cheddar
- Golden round crackers
- ½ avocado, diced
- cold milk to drink!
- spoon cornbread
Directions
-
Brown ground beef veg: warm beefless crumbles in a skillet. If adding any chopped veggies, saute them with the beef.
-
Add everything into a large pot or slow cooker and bring to a simmer.
-
Simmer until thickened.
-
Serve in bowls, with garnishes in small serving bowls on the table or as a chili bar.
Variations
-
Substitute ground beef with “beefless crumbles,” i.e. Morningstar, Impossible, etc. for a really good vegetarian chili. Cassidy avoids the Beyond brand because it has a distinctly funky taste to him.
-
Add chopped onion, peppers, etc. to the base for extra veggies. Even frozen mirepoix veggies works well.
-
Use diced tomatoes alongside or instead of tomato sauce for a different texture (Mark Brandon’s preference).
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