Simple, Classic Chili | Kitchen Confidante®

Simple, Classic Chili | Kitchen Confidante®

Prep Time Prep: 10mutes Cook Time Cook: 1h30mutes

Yield: Serves a crowd.

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  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 pound ground turkey
  • 2 small onions, chopped (I like a combination of yellow and red onions)
  • 2 cloves garlic, minced
  • kosher salt and freshly ground pepper, to taste
  • 1 tsp cumin to taste
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp marjoram
  • 1 6 oz can tomato paste
  • 1 28 oz can diced tomatoes
  • 1-2 cups low sodium beef broth
  • 4 cans of beans (I like to do 1 can each of kidney, black, cannellini, and pinto. If you have time to soak your beans, use dried.)
  • 4-5 stalks of celery, finely diced
  • 2-3 tablespoons sugar
  1. Instructions
  2. In a Dutch oven or large pot (or insert of a slow cooker), heat the canola oil over medium-high heat. Brown the ground beef and ground turkey, stirring often and breaking down the meat with a wooden spoon until evenly crumbled. When browned, add the the onions and garlic, and season with a little salt and pepper. Cook until the onions have wilted, then add cumin, paprika, cayenne pepper, oregano and marjoram. Stir in tomato paste, along with the diced tomatoes, beef broth, beans, celery and sugar. Bring to a boil, then lower heat to a simmer. Cover, and cook slowly and taste often, adjusting seasonings as necessary, for at least 1 hour, stirring occasionally. The longer it cooks, the better it tastes (and I do believe it tastes better the next day). If you are using a slow cooker, transfer to a slow cooker and let it bubble for 4-6 hours on high or 8-10 hours on low.
  3. When serving, garnish with green onions, sour cream, cheddar cheese, red onions, jalapenos, etc. Serve with Sweet Corn Muffins (see notes below).

Ingredients

  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 pound ground turkey
  • 2 small onions, chopped (I like a combination of yellow and red onions)
  • 2 cloves garlic, minced
  • kosher salt and freshly ground pepper, to taste
  • 1 tsp cumin to taste
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp marjoram
  • 1 6 oz can tomato paste
  • 1 28 oz can diced tomatoes
  • 1-2 cups low sodium beef broth
  • 4 cans of beans (I like to do 1 can each of kidney, black, cannellini, and pinto. If you have time to soak your beans, use dried.)
  • 4-5 stalks of celery, finely diced
  • 2-3 tablespoons sugar

Instructions

  1. Instructions
  2. In a Dutch oven or large pot (or insert of a slow cooker), heat the canola oil over medium-high heat. Brown the ground beef and ground turkey, stirring often and breaking down the meat with a wooden spoon until evenly crumbled. When browned, add the the onions and garlic, and season with a little salt and pepper. Cook until the onions have wilted, then add cumin, paprika, cayenne pepper, oregano and marjoram. Stir in tomato paste, along with the diced tomatoes, beef broth, beans, celery and sugar. Bring to a boil, then lower heat to a simmer. Cover, and cook slowly and taste often, adjusting seasonings as necessary, for at least 1 hour, stirring occasionally. The longer it cooks, the better it tastes (and I do believe it tastes better the next day). If you are using a slow cooker, transfer to a slow cooker and let it bubble for 4-6 hours on high or 8-10 hours on low.
  3. When serving, garnish with green onions, sour cream, cheddar cheese, red onions, jalapenos, etc. Serve with Sweet Corn Muffins (see notes below).