This classic Midwestern chili is a comforting bowl of warmth that tastes even better the next day. It features a robust base of ground beef browned until crisp, simmered slowly with plenty of chopped yellow onions, garlic, and rich tomato paste. Red kidney beans add heartiness and texture, while a blend of chili powder, cumin, and a splash of cider vinegar creates a complex, tangy, and savory depth. It’s the perfect dish for cold evenings, family gatherings, or meal-prepping for busy weeks. Serve it hot with cornbread or over rice for a satisfying, home-style meal that warms the soul.
Midwestern Chili
Description
This classic Midwestern chili is a comforting bowl of warmth that tastes even better the next day. It features a robust base of ground beef browned until crisp, simmered slowly with plenty of chopped yellow onions, garlic, and rich tomato paste. Red kidney beans add heartiness and texture, while a blend of chili powder, cumin, and a splash of cider vinegar creates a complex, tangy, and savory depth. It&# 226;ÂÂs the perfect dish for cold evenings, family gatherings, or meal-prepping for busy weeks. Serve it hot with cornbread or over rice for a satisfying, home-style meal that warms the soul.Ingredients
Directions
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Peel and coarsely chop the yellow onions; peel and crush the garlic cloves.
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Heat olive oil in a large, heavy kettle or Dutch oven over moderate heat.
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Add the chopped onions and crushed garlic to the pot.
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Sauté the onions and garlic, stirring occasionally, for about 10 minutes until they are golden brown.
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Add the dried oregano, crumbled bay leaves, and ground beef to the pot.
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Sauté the beef, breaking it up with a spoon, for about 10 minutes until the meat is no longer pink.
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Stir in 2 tablespoons of chili powder, the canned tomatoes, and 2 cans of red kidney beans (do not drain).
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Bring the mixture to a boil, then reduce heat to low.
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Simmer the chili, uncovered, stirring occasionally, for 1 1/2 hours.
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Add the remaining chili powder, the last can of kidney beans, salt, cider vinegar, and crushed hot red pepper flakes.
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Continue to simmer, stirring now and then, for another 15 minutes.
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Remove from heat and let cool slightly before serving hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 16.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.6mg1%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.7g3%
- Sugars 1.7g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, allow the chili to cool completely before freezing for future use. The flavors meld and improve significantly after sitting for a day.
