Everyone's got one â a chili recipe.
Mine is simple. Actually, it's really my mama's recipe. It's an easy and straightforward set of ingredients â so easy that people seem dumbfounded once I explain it to them.
Both recipes are great as is but they can also serve as a great base to add things to (think mushrooms, ground lamb, bell peppers, carrots, basically whatever floats your boat).
My Mama's All-American Chili
Ingredients:
- 1 tablespoon olive oil
- 1 medium onions (diced)
- 1 small can tomato paste
- 2 cans kidney beans (liquid used)
- 2 cans chili beans (liquid used)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 tablespoon salt
- 1 teaspoon black pepper
Method:
- Sweat onions with olive oil in large saucepan until tender.
- Add tomato paste and stir constantly.
- Quickly add cans of beans (liquid and all) and one can worth of water. Stir.
- Add spices and simmer for 4 minutes. Serves 8 - 10.
The Chili Never Ever Disappoints
This recipe is vegan â and amazing!
If vegan isn't your thing, add ground beef or lamb to the onions; or add roasted chicken with the spices. Top with delicious cheese or sour cream of your choice.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onions (diced)
- 1 small can tomato paste
- 2 cans garbanzos (rinsed)
- 2 cans black beans (liquid used)
- 1 can whole peeled tomatoes (chopped, liquid used)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 tablespoon salt
- 1 teaspoon black pepper
Method:
- Sweat onions with olive oil in large saucepan until tender.
- Add tomato paste and stir constantly.
- Add cans of beans (liquid and all), chopped tomatoes, and one can worth of water. Stir.
- Add garlic and spices. Simmer for 4 minutes.