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Jay Pennington’S Just Plain Good Chili

Jay Pennington's Just Plain Good Chili recipe image
This robust chili delivers deep, savory flavors through a long, slow simmer that melds ground beef with a rich tomato base and a blend of warm spices. The dish features a perfect balance of savory meat, sweet tomatoes, and a gentle kick from jalapeos and chili powder. Ideal for cold evenings, potlucks, or freezer meals, it improves in flavor over time. Serve it hot with cornbread or over rice for a satisfying, home-style meal that feeds a crowd with ease.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 596.0
Dietary: Gluten-free
Description
This robust chili delivers deep, savory flavors through a long, slow simmer that melds ground beef with a rich tomato base and a blend of warm spices. The dish features a perfect balance of savory meat, sweet tomatoes, and a gentle kick from jalapeos and chili powder. Ideal for cold evenings, potlucks, or freezer meals, it improves in flavor over time. Serve it hot with cornbread or over rice for a satisfying, home-style meal that feeds a crowd with ease.
Ingredients
  • 1 tablespoon Oil
  • 3 Garlic cloves, finely chopped
  • 2 Onions, medium, finely chopped
  • 1 Green peppers, finely chopped
  • 1 Jalapeno chili, finely chopped
  • 8 lb Beef, coarsely ground
  • 1 cup Tomato paste
  • 2 cups Tomatoes, stewed, drained
  • 2 cups Tomato sauce
  • 1 cup Chile salsa
  • 3 oz Chili powder
  • 2 tablespoons Salt
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic salt
  • 1 teaspoon Coarsely ground black pepper
Directions
  1. 1
    Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onions, green peppers, and celery. Saut for about 10 minutes until softened and translucent.
  3. 3
    Add the ground beef to the pot. Cook, breaking up the meat with a spoon, for about 10 minutes or until browned and no longer pink. Drain excess fat if necessary.
  4. 4
    Stir in the tomato paste, stewed tomatoes, tomato sauce, and chile salsa. Mix well to combine.
  5. 5
    Add the chopped garlic, chili powder, salt, oregano, and jalapeo. Stir to ensure all spices are evenly distributed.
  6. 6
    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, stirring every 10-15 minutes to prevent sticking.
  7. 7
    Taste and adjust seasoning with garlic salt and black pepper as needed. Serve hot.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 596.0kcal
% Daily Value *
Total Fat 29.8g46%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 1820.0mg76%
Total Carbohydrate 94.0g32%
Dietary Fiber 38.5g154%
Sugars 5.1g
Protein 18.8g38%

* 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, let the chili sit overnight in the refrigerator before reheating; the flavors will deepen and intensify.

You can substitute lean ground turkey or chicken for the beef for a lighter version.

To add more texture and substance, consider adding 2-3 cans of kidney beans or black beans during the simmering stage.

If you prefer a milder chili, remove the seeds and ribs from the jalapeo before chopping, or omit it entirely.

This chili freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Keywords: chili, beef, ground beef, mexican, spicy, slow cooker, comfort food, dinner, potluck, hearty, tomato, garlic, onion, peppers, simmered
Read it online: https://www.chefs-mate.com/recipe/jay-penningtons-just-plain-good-chili/