I’ve tweaked this chili recipe over about 30 years after making chili when we were newlyweds from a “Southern Living” magazine recipe (remember when it was all about home decor and cooking?). I kept some of the unique ingredients as I developed my own recipe over the years. They really give this chili a depth and good mix of flavors. It’s rich, slightly sweet and slightly spicy. We always get loads of compliments when we cook it for guests. I hope that you love my chili recipe!
- 2 lbs lean, grass fed ground beef
- 1 28 oz can crushed tomatoes
- 4 15 oz cans dark and/or light red kidney beans
- 1 small can of tomato paste (optional to thicken if needed)
- 2 TBS olive oil
- 3 cloves of garlic minced
- 1 onion chopped
- 1/4 cup Chili Powder (more to taste)
- 1/8 cup cumin
- cayenne pepper to taste (I use a scant tsp)
- 1/2 cup molasses ( + more to taste)
- 2 TBS cocoa powder
- 1/4 cup dry red wine
- 1 tsp salt
In a heavy bottomed pot over medium/high heat add the olive oil, chopped onions and garlic. Saute until onions are mostly translucent. Add the ground beef and cook until beef is cooked through. Drain fat only if necessary. Add all the rest of the ingredients and turn the heat down to a low simmer. Simmer for at least 40 minutes, stirring frequently. Stir in the tomato paste if you prefer it thicker. (If necessary, I adjust the sweetness and spice to taste by adding more molasses and/or cayenne at the end of cooking). The longer this recipe simmers the better it is and it’s even better the second day!
Optional (but not really, lol) toppings include chopped raw onions, sliced jalapeños, sour cream, avocado, chopped bacon, shredded cheddar cheese, crumbled saltines.
I always serve it with homemade cornbread. Enjoy!
Is it chili weather where you are yet? Don’t forget to pin this recipe to Pinterest below!
You may also like this post on Christmas Crack or this post on Winter cocktails or this post on reviving the cocktail hour. Thanks so much for reading and I would love it if you would follow me on Instagram!