Created by: Kittencal
Created on February 2, 2013
Categories: Comfort Food, Dinner, Main Dish, Chili, Beef, Ground Beef, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Entertaining, Fall/Autumn, Game/Sports Day, Winter, Dutch Oven, Stove Top, No Eggs, Canned Tomatoes, Make it from scratch (more)
"A pretty basic easy recipe, nothing fancy but has great flavor, it does require a long cooking time then a 24 hour (or more) refrigeration time before you serve it, refrigeration time is a must to blend and intensify the flavors, don't even bother serving it the same day it's made! My son does not care beans in chili so I add chopped mushrooms instead, feel free to use beans if you want with or without the addition of mushrooms. For the best flavor make sure to use good-quality canned tomatoes and fresh chili powder don't use that stuff left in your pantry for a year!"
- 2 1/2 pounds lean ground beef
- 2 tablespoons butter (or oil)
- 2 (200 gram) packages white button mushrooms (stems remove then coarsely chopped)
- 1 teaspoon crushed chili flakes (or to taste depending on your heat level, I use 6 whole dried red cayenne peppers!)
- 2 medium onions, chopped
- 1/4 cup chopped garlic (yes 1/4 cup, don't skimp on the garlic!)
- 3 to 4 tablespoons chili powder, divided (start with 3 tablespoons and add in more later if needed)
- 2 teaspoons cumin
- 1 tablespoon Knorr Beef Instant Stock Mix
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth, divided
- Seasoned salt, to taste
- Fresh ground black pepper, to taste
What You Will Need
No special items needed.
In a 5 quart Dutch oven or heavy pot heat oil over medium-high heat. Add in ground beef; cook breaking up/stirring with a wooden spoon until well browned (15-20 minutes) meat must be browned!
Add in mushrooms, chili flakes, onions and garlic; continue cooking for another 4 minutes. Add in 3 tablespoons chili powder and cumin; cook stirring 1 minute.
Add in diced tomatoes with their juice, crushed tomatoes, tomato paste and 1 cup beef broth; bring to a simmer stirring constantly (since the beef stock is salty do not add salt yet you will add it later). Reduce heat to low, simmer (covered with a lid) for 2 hours, stirring frequently.
After 2 hours of cooking time taste the chili and add in salt and pepper to taste and more chili powder if you feel it's needed, but remember the chili flavor gets stronger after chilling time. Continue cooking over low heat (uncovered) for another 1 1/2 to 2 hours, stirring frequently (cooking uncovered will allow the the chili in the pot to reduce somewhat which is what should happen, if mixture gets to thick add in more beef broth and continue cooking, the longer this is simmered the better the flavor will be so simmer all day if you like!
After the chili is cooked and seasoned to your taste, cool then refrigerate minimum 24 hours (more is even better!). When ready to use reheat on top of the stove.
We love this on hot baked potatoes topped with sour cream, onions and cheddar cheese but you may serve as you desire.
- Serving Size: 1 (454 g)
- Calories 702.4
- Total Fat - 35.4 g
- Saturated Fat - 11.7 g
- Cholesterol - 182.8 mg
- Sodium - 1476.2 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 4.1 g
- Sugars - 17.2 g
- Protein - 59.5 g
- Calcium - 133.9 mg
- Iron - 9 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.3 mg