Chili is really not a dish that requires a recipe, as it can be customized and adapted depending on what’s available, what you already have in the fridge, and the tastes of the people you’re serving. This recipe, though, is they way my mother made it growing up. It’s a well-tested and well-loved chili!
Chili is a super easy way to feed a crowd, whether that be a big family party or a gathering of friends. When our family was in town for our wedding a couple years ago, we made a big batch of chili to feed people on one of the nights where people where in town, but there was not a scheduled dinner. We made some cornbread on the side, and everyone was happy!
You could consider this more of a base recipe, a way to make chili without a recipe. It is an easy one to memorize, and can be customized as needed depending on what is in season. If you want to make this vegetarian, definitely add that second can of beans and increase the vegetables to make up for the meat.
If you are looking for a spicier version, add cayenne or chipotle powder in addition to the chili powder and cumin. I absolutely love the addition of smoked paprika. It really adds that extra smoky kick! Another add-on ingredient that I will occasionally utilize is a tablespoon or two of cocoa powder. This adds a chocolatey depth and bitterness that works well the the acidity of the tomatoes.
For a recipe to feed a crowd or your next party, this chili is a great option. It is no fuss, always delicious, an effortless crowd pleaser, and easily customizable for different pallets and diet restrictions. It scales well too: just double everything with the same cook time for a double batch.
Be sure to prep the fixings as well. A bowl of chili is nothing without its fixings! We love avocado, yogurt or sour cream, cheese, cilantro, scallions, and pickled onions. Sneak peak: a post about pickled onions is coming soon to Craft & Process!
- 1 onion chopped
- 3 cloves garlic chopped
- 1 lb ground meat optional
- 1-2 Tbsp chili powder
- 1 tsp. cumin
- 28 oz can of diced tomatoes
- 1-2 14 oz can beans drained
- 2 cups chopped veggies bell pepper, corn, carrots, mushrooms, etc
- salt and pepper
- smoked paprika
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Add 1 tbsp olive oil to a 3-quart pot on medium heat and add onion. Cook until softened and browned slightly, stirring occasionally
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Add garlic and saute for 1 minute or until fragrant
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Add meat and heat until cooked through, stirring occasionally
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Add chili powder and cumin and stir until fragrant
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Add tomatoes with juice from can and bring to a simmer. Simmer for 20 minutes, stirring occasionally.
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Add a can or two of beans and other vegetables, stir to combine, and simmer for 20 more minutes
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Taste and season with salt, pepper, and smoked paprika to taste.
This chili recipe freezes well. Transfer to airtight containers or bags and freeze for several months.