Classic Chili

Classic Chili @janehugentober

Chili at home is the coziest and the best. Doesn’t everyone have at least one go-to recipe for chili?  I have three.  Don’t worry; I’ll share them all, but the first is my Cozy Classic Chili.  It’s a newb in my rotation, but it has quickly become a favorite with my boys.

This recipe came about after a need to make a more classic style of chili for my family, as I usually make two other non-traditional types of chili - my turkey chili and my white bean chicken chili.  My boys love a more traditional chili, and they felt burnt out by my other non-traditional versions. This recipe has found its way into my cooler weather dinner rotation after my first successful attempt during a late summer camp trip to Mendicino. I made this for the first time in a cast iron pot on a gas camping grill.  I prepped and pre-packed, chopped, and portioned out all the ingredients, throwing them together in one pot that night.  Chili on the grill was a huge success - who knew? - and everyone appreciated it after a day of fishing off the Mendocino coast.

Classic Chili @janehugentober

Classic Chili

by Jane Hugentober

Prep Time: 10 minutes for preparation of ingredients, 30-45 minutes cooking time.

The comfort of chili is best enjoyed at home. I've made my chili here with ground turkey, but my original version uses ground beef. So, I'll put both options in the recipe.  I often substitute ground turkey for beef if I want to cut down on red meat.  And no one seems to miss the beef. I also tend to prefer organic ground meats. That’s just my personal preference. I feel like I can taste the difference, and it’s meaningful to me to have my family consume meats raised organically and from animals raised naturally and humanely.  Trader Joe’s and Whole Foods stock high-quality organic ground meats.   I also serve my chili with optional pasta (the midwesterner in me) and toppings like grated cheddar, sour cream or creme fraiche, and whatever fresh herb I have available. Here, I’ve garnished with fresh oregano and creme fraiche.

Yield:  6-8 servings, pending serving size. If you want leftovers for freezing or another dinner, double the recipe.  It freezes beautifully.

INGREDIENTS

4 tbsp extra virgin olive oil

1 large yellow onion, diced.

1 tbsp brown sugar

6 garlic cloves, minced

2 lbs. 85-90% organic lean ground beef or 2 lbs. organic ground turkey 90ish percent lean (get regular, including the dark meat into ground turkey, and avoid all breast white meat - not enough fat and will end up dry tasting.  Turkey is already super lean.)

2 tbsp chili powder

1 1/2 tsp smoked paprika

1/2 tsp ground cumin

1 tsp onion powder

1/2 tsp kosher salt

3/4 tsp freshly ground pepper

1/8 tsp ground cayenne

1/2 cup dry white wine

1 1/2 cup chicken broth/stock

1 28oz can crushed san marzano tomatoes

1 14.5oz can diced tomatoes

1 16oz can red kidney beans, rinsed and drained

1 16oz can pinto beans, rinsed and drained

1 1/2 tbsp Worcestershire sauce

Toppings: Grated Cheddar Cheese, Sour Cream, Garnish with fresh oregano or whatever fresh herb is available, like parsley or cilantro.

Serve with an optional pasta of your choice. Spaghetti makes a fun pasta add in.

PREPARATION

Step 1

In a large Dutch oven pot, heat the olive oil over medium heat until it just begins to get activated. Add the onion, red pepper, and brown sugar. Cook for 3-5 minutes, stirring often until softened. Add the garlic and saute for 30 seconds, stirring constantly.

Step 2

Add the ground turkey or ground beef, stirring and breaking it apart until it’s cooked through and crumbly, about 7-9 minutes.

Step 3

Add the spices: chili powder, paprika, cumin, onion powder, salt, pepper and cayenne. Stir to combine with the cooked meat and turn pot to medium-low while adding the rest of the ingredients. Combine tomatoes in a side bowl and crush or blend with an immersion hand blender as to reduce the chunkiness of the tomatoes and make the chili’s base sauce/broth smoother. Add the wine, stock and tomatoes, kidney beans and pinto beans and Worchestershire sauce. Turn pot back up to medium. Bring to boil and then reduce heat to a simmer, medium-low. Cook uncovered for 30-45 minutes.

Step 4

Remove pot from heat. Serve the Cozy Classic Chili with the toppings.

NOTES

I like to make a festive “toppings bar” on our kitchen island when serving the chili. It’s a fun way for my children or guests to customize their chili bowls, making them feel more invested in eating and enjoying it, making the whole experience a little cozier and fun. When I have time, I’ll serve this with cornbread. I love using the Jiffy cornbread mix - yummy and nearly effortless in a pinch. I hope this chili gives you cozy vibes.