Everyone has their own recipe for homemade chili, and everyone thinks their chili is the best. The great thing about chili is there are so many different recipes – and every recipe is delicious! Some people add secret ingredients like milk, tomato soup or flour. Some people add different vegetables like bell peppers, celery or carrots. Some people like their chili on the thick side, some people prefer chili that is more like soup. Some people love chili that is spicy, others prefer their chili on the mild side. I could go on, but I think you get the picture…
My homemade chili using dry beans is pretty basic – just ground beef, tomatoes, beans, onion, and chili powder – which makes it an easy meal for any night of the week. I use dry beans in my chili, but you can certainly use canned beans if you prefer. This chili can easily be made vegetarian by substituting two bags of veggie crumbles for the ground beef.
One 16 ounce bag red kidney beans, soaked overnight (or 4 cans red kidney beans, drained)
One 28 ounce can crushed tomatoes
One 28 ounce can diced tomatoes
2 pounds ground beef (or two bags of veggie crumbles)
2 medium onions
4 tablespoons chili powder (use more or less depending on your heat preference – this is a good amount if you don’t like chili overly spicy)
After soaking the beans overnight, rinse them under running water and put them in a large stock pot. Add enough water to cover the beans by about 4 inches.
Bring the beans to a boil, and then reduce the heat, letting the beans simmer for around two hours.
After the beans are cooked, drain them (but don’t rinse them), and set them aside for use in your chili.
Add the onions and ground beef to a large frying pan, cooking the ground beef until it is browned. (If you are using veggie crumbles, skip this step and add the onions directly to your stock pot).
Once the ground beef is cooked, drain it and add it to a large stock pot or dutch oven. Add the beans, tomatoes, and chili powder. Bring the chili to a boil over high heat, then reduce the heat to simmer. Let simmer for at least 20 minutes.
We serve our chili with a sprinkle of cheddar cheese and a handful of saltines. It’s the perfect way to warm up on a cold day!