Classic Chili Recipe

Some of you may know this recipe as ‘Dan Becky’s Chili.’ It is our go-to chili recipe and has that great, hearty chili taste with tender beans. We love making a large pot of this and reheating it for a tasty, easy lunch. Our favorite way of eating this is with a fluffy, slightly sticky mound of white rice. We also love it with cornbread, and of course topping it with sour cream, shredded cheese, tortilla chips, and I’m sure fresh cilantro would also be fabulous. There’s really nothing to it making this chili and it’s the perfect soup to warm everyone up on these ever increasing chilly nights.

Classic Chili Recipe

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This chili is hearty, flavorful, and easy to put together. Perfect for these chilly fall nights. (no pun intended:)

Ingredients

2 lbs ground beef
½-1 medium onion
1-2 cloves garlic
21/2 tsp salt
41/2 cups red kidney beans, rinsed and drained*
11/2 quarts tomato juice (or V8)
¾ tsp pepper
11/2 Tbsp white vinegar
22 oz tomato sauce
3-4 tsp chili powder
Brown sugar to taste

Instructions

In a large skillet, saute ground beef over medium high heat with onions, garlic, and salt.
Drain well and add to a large pot with all the other ingredients. Remember, as the chili simmers it will develop flavor so make sure not to over season.
Simmer 30 min to an hour. Use tomato juice, water, or broth if your chili is too thick or over seasoned, depending on your taste.
Adjust seasonings before serving. Serve with a mound of white rice or corn bread, and top with sour cream, shredded cheese, tortilla chips and cilantro.

Notes

*I like to soak my beans overnight, covered amply in cold water since they expand to more than double the size. The next morning, rinse the beans with cold water, add them back to your pot, cover them with water, add salt, ,and cook them till tender, for about an hour or so. 2½ cups dry beans will give you 5½ to 6 cups cooked beans, which will be a good amount for this recipe, since soups aren't really particular. I usually soak more than I need. That way I can freeze them in zip-lock bags to use later.

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