Chili is a classic dish that can be made in many different ways. Some people like it with beans, some without, some with ground beef, and others with chunks of beef or chicken. This recipe is a basic recipe that you can customize to your liking. It makes a big batch, so you can freeze some for later or feed a crowd.
The origin of chili is partially clear, but it originated in the southwestern United States, particularly in Texas, in the early to mid-1800s. Some historians believe that chili was first made by cowboys and settlers who used dried meat, fat, and peppers to make a stew easily transported and eaten on long cattle drives.
The first recorded mention of chili con carne, a meat-based chili, appeared in a Texas newspaper in 1884. By the arc of the 20th century, the chili had become a popular dish in the American Southwest, and it was often served in chili parlors and at chili cook-offs.
Chili soon spread beyond Texas and became a popular dish throughout the United States and worldwide. It can now be found in various forms, including meat-based and vegetarian versions, and is often served with toppings such as cheese, sour cream, and green onions.
Today, chili is a beloved comfort food that people of all ages and backgrounds enjoy. It remains a staple dish in Texas and is often associated with American culture and cuisine.
- 2 lbs ground beef
- 1 large onion chopped
- 4 cloves garlic minced
- 2 cans diced tomatoes
- 1 can tomato sauce
- 2 cans kidney beans drained and rinsed
- 1 can corn drained
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- In a large pot, brown the fresh ground beef over medium-high heat, breaking it up with a spoon as it cooks.
- Add chopped onion and minced garlic and cook until softened about 5 minutes.
- Add the diced tomatoes, tomato sauce, beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper.
- Bring the mixture to a simmer and let it cook for at least 30 minutes, stirring occasionally.
- Taste the chili and adjust the seasoning if necessary. I suggest adding more chili powder or salt, depending on your preferences.
- If desired, serve the chili hot, garnished with shredded cheese, sour cream, or chopped scallions.
This recipe makes about ten servings, perfect for a party or meal prep. You can also freeze leftovers for up to 3 months. Just let the chili cool completely before freezing it in an airtight container.
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