Chili
There is nothing more comforting and delicious than a big bowl of homemade chili on a cold, rainy day. I start simmering this easy beef chili recipe in the morning because I love cooking slowly in my Dutch oven all day. We all love the tender beef and think the chili is so delicious. I serve this slow-simmered chili with a loaded garden salad, fresh cornbread & honey butter.
Chili
Ingredients:
- 1 tbsp olive oil
- 1½ lbs of beef chuck roast, diced into chunks
- 1 medium onion, diced
- 1 stalk of celery, diced
- ½ red, yellow, or orange bell pepper, diced
- ½ jalapeno, diced (optional)
- 6 cloves of garlic, chopped
- 3 tbsp chili powder
- 2 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sugar
- ½ tsp oregano
- 2 (16-oz) cans diced tomatoes
- 2 (15-oz) cans of tomato sauce
- 2 (15-oz) cans chili or pinto beans (rinse the pinto beans)
- 1 (15-oz) kidney or black beans, rinsed & drained
- 1 (7-oz) can of whole green chiles, diced
- 2 tbsp vinegar
- 1 bay leaf
Toppings:
- Cheddar cheese, shredded
- Sour cream
- Green onions
- Hot sauce
How to Make Chili
Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally.
Add the onion, celery, bell pepper, jalapeno, garlic, chili powder, cumin, salt, black pepper, garlic powder, sugar, and oregano. Cook, stirring often, for about 3-4 minutes.
Add the diced tomatoes, tomato sauce, chili (or pinto) beans, kidney (or black beans), green chiles, vinegar, and bay leaf, and stir to combine.
Simmer, covered on low heat on the stovetop or at 275 degrees in the oven, for 4-5 hours, stirring throughout the day if you can.
Remove the bay leaf, taste, and re-season if needed.
Ladle into bowls and serve with cheddar cheese, sour cream, green onions, and hot sauce, if desired. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- 1½ lbs of beef chuck roast diced into chunks
- 1 medium onion diced
- 1 stalk of celery diced
- ½ red yellow, or orange bell pepper, diced
- ½ jalapeno diced (optional)
- 6 cloves of garlic chopped
- 3 tbsp chili powder
- 2 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sugar
- ½ tsp oregano
- 2 (15-oz) cans of diced tomatoes
- 2 (15-oz) cans of tomato sauce
- 2 (15-oz) cans chili or pinto beans (rinse the pinto beans)
- 1 (15-oz) can kidney or black beans, rinsed & drained
- 1 (7-oz) can of whole green chiles, diced
- 2 tbsp vinegar
- 1 bay leaf
Toppings:
- Cheddar cheese shredded
- Sour cream
- Green onions
- Hot sauce
Instructions
- Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally.
- Add the onion, celery, bell pepper, jalapeno, garlic, chili powder, cumin, salt, black pepper, garlic powder, sugar, and oregano. Cook, stirring often, for about 3-4 minutes.
- Add the diced tomatoes, tomato sauce, chili (or pinto) beans, kidney (or black beans), green chiles, vinegar, and bay leaf, and stir to combine.
- Simmer, covered on low heat on the stovetop or at 275 degrees in the oven, for 4-5 hours, stirring throughout the day if you can.
- Remove the bay leaf, taste, and re-season if needed.
- Ladle into bowls and serve with cheddar cheese, sour cream, green onions, and hot sauce, if desired. Enjoy.
Thank you Pam! I have been looking on line at chili recipes all week and this one looks great! Will definitely try it for a superbowl chili cook off:) You rock!
Was looking a long time for a chili recipe, this one hit just the right spot 🙂
I had a day off work, woke up in the morning and cooked the chili slowly (just like you do), was really the best, gonna make it a lot more times.
Keep up the good job!
This is the best chili recipe I’ve ever made. I have made it for my family two times already and they keep asking me to make it again!
This is so delicious!!!!!! I didn’t have time to let it slow cook all day and it was still sooooooo tasty!
The beans used, are they canned beans?
Yes, they are all canned beans.
Silly Question…. Do I drain the beans?
Yes, rinse all beans unless they are “chili beans in a zesty sauce”. Hope this helps.
Cheers,
Pam
I was just wondering how much does this make. I have a crockpot but it’s on the smaller side and was thinking I may need to cut the recipe in half. Thank you.
I’d say it makes at least 8 servings. I hope this helps.
Cheers,
Pam
When do I add the Bay leaf and is it just one if the bay leaves are small
Donna,
You add the bay leaf when you add the other spices and vinegar. If your bay leaves are very small, using two might be a good idea.
I hope this helps.
Cheers,
Pam
This looks awesome! Glad to hear it was good with beef too, as that is what I am more likely to have on hand.
Hoping to make this for dinner tonight or tomorrow, but have a question first. You mention it can be cooked on low in a crock pot “all day”, but how long is that exactly? Like 8 hours? Less/more?
Rhandi,
Yes, on the low setting of your crock pot for 8 hours. I hope you enjoy it!
-Pam