Nobody makes chili like my momma. It’s a staple in our winter diet and probably the one meal that reminds me so much of home.
Do you want the good news or bad news first?
Let’s start with the good.
The chili itself, when pair with fresh angus beef we grew and processed ourself, it deliciously simple to say the least.
The bad news is…well…my mother does NOT use exact measurements. In anything she cooks really which makes it really hard for me to 1. recreate and 2. formulate an exact recipe for you so that you can recreate it without having ever tasted her version.
I think I have accomplished this task though.
Now, I simply want you to keep in mind that you can add, subtract, and substitute as you please. When I provide a recipe, you can jazz it up or down to your preferred standards.
That’s the beauty of cooking, nothing is set in stone.
To start you will need:
- 1 lb ground beef
- 1 onion – roughly chopped
- 1 can of beef broth
- 1 can fire roasted diced tomatoes (very important that they are fire roasted)
- 1 small can of tomato sauce
- 1 can kidney beans (optional)
- 3 1/2 Tbsp. Chili powder
- 1 1/2 tsp garlic powder
- 1 Tbsp Parley flakes
- 1 tsp Paprika
- 1 1/2 tsp smoked paprika
- 1 1/4 tsp cumin
- 1 tsp oregano
- Dash of ground red cayenne
- 4 dashes of worcestershire sauce
- Salt and pepper to tast
I start by browning my beef in a large pot with the chopped onion, a little bit of salt and a dash or two of garlic powder.
Once the meat is fully browned I add my broth, tomatoes, tomato sauce, beans, and all spices. Because we use natural beef of our own, the meat produces no “juice” while browning as it has no added fat. If yours does, I would advise draining before adding the aforementioned ingredients.
Of course, I taste test along the way to see if I’m feeling a little more this or that. The true key here is the smoked paprika–it really gives this a fortified home cooked feel.
I love to top mine with grated cheese (really whatever I have in the fridge) and sour creme. If I’m feeling really fancy, I’ll add in some chopped green onions.
And voila! I let the soup simmer on low-med heat for about 45 mins to let all the flavors mix together before serving.
Also, we are firm believers in our home that chili 100% tastes better the next day. That’s when all the flavors REALLY mesh together.