17 Nov
Posted as Soups, Stews and Chili
Although it’s been rather spring-like here lately (oddly enough, it doesn’t quite feel fall-like), the bare trees and leaves littering the grass had me in the mood for a warm bowl of chili. I have somewhat of a love/hate relationship with chili. I love, love, love to eat it. But I hate trying to find recipes that I like. I never seem to find anything that knocks my socks off, and after doing another round of searching I finally decided to go with my gut and created my own recipe based on what I know I like and don’t like. I suppose that technically this would be considered Chili con Carne with beans (although chili powder is used in place of actual chili peppers). I love beans in my chili, so that’s a staple, and I really like the texture to be thick and hearty. If a spoonful can sit on top of a piece of bread without running off, then it’s a winner. I think I finally put together a recipe that incorporates all of my favorite aspects of chili; it has earned a permanent place in my recipe book, and I will certainly be making it again and again.
Like most soups and stews, chili tastes the best when it is cooked low and slow for a few hours, so the flavors really have an opportunity to meld together and intensify. One of the things that I have always had a problem with regarding chili was getting it to thicken up nicely, and I have finally found the solution. I remembered reading that cornmeal can be used as a thickening agent (after all, it does make a mean polenta!), so I added it to this chili and it made all the difference!
Thick and Hearty Chili
Makes about 8 servings
3 lbs. ground beef
1 large yellow onion, chopped
5 cloves garlic, minced
1 15-ounce can tomato sauce
2 cups beef stock
1 15-ounce can kidney beans, drained and rinsed
2 15-ounce cans pinto beans, drained and rinsed
3 Tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon cumin
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup cornmeal1. In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat. Once browned, remove any extra liquid in the pot and return the beef to the pot.
2. Add the tomato sauce, beef broth, beans, seasonings and cornmeal, stirring well. Cover and cook over low heat, stirring occasionally, for about 2 hours.
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Love thick chili!
This looks SO good. I’m with you, I like chili nice and thick. This looks perfect. Thanks for sharing.
oooh this looks and sounds good. I have the same issue with chili, nothing ever is crazy good enough. I will try this one for sure, but I will add corn to mine…love the crunch! Thanks!
Looks wonderfull!!
Looks delicious! This is one of those meals I cook yearlong regardless of the weather…I live in sunny south Florida.
Great picture! Yumm!
An amazing looking chili!
love the photo…it really is thick and delicious looking…like the added cornmeal as a thickener…I use mesa with mine…this is really a great recipe…
I love beans in my chilli too! Good tip on the cornmeal. Thanks
this reminds me that it’s been a while since I made chili. Just waiting for it to cool off a liiiiiittle more. Your chili looks great
Looks fabulous! I’m the same way, needs to be nice and thick. I have been making a homemade chili seasoning for many years now. I make several at a time and store them in zipper bags, then wrap them all in foil and keep them in the cabinet. That way I an just throw in my canned tomatoes, browned beef and kidney beans along with the seasoning. So fast
I don’t believe it. A “pretty” chilli! It looks so delicate in your photo, the colours of the red onion and cheese look like it is garnished with petals at first glance. It looks really tasty, just the job for cold weather.
The best thing about making chili is that you can add just about anything, I usually substitute green beans for kidney beans.
Thanks for sharing your recipe.
This looks amazing! I love the addition of the cornmeal at the end. Congrats on top 9 today!
lovely picture for a hearty dish!
Yum… I love chili. Yours looks wonderful!
There is nothing better then a GREAT chili on a cold cold day! Another great post!!
I love your pictures!
Cornmeal as a thickener…I’m going to have to give that a try! The chili looks fantastic!
I LOVE chili. This looks a bit similar to my husband’s chili, but he doesn’t add cornmeal. I’m intrigued!
I just made this chili tonight — oh.my.god. DELICIOUS.
LOVE LOVE LOVE this recipe! As easy as it is delicious! Made it a month or so ago…and doing it again tomorrow! Thank you for sharing