Thick and Hearty Chili
Total Time
2 hrs 30 mins
Prep Time
10 mins
Cook Time
2 hrs 15 mins
Rating
4.59 out of 5 stars
(12)
Ingredients
8 servings
- 3 lbs. (1.36 kg) ground beef
- 1 large yellow onion, chopped
- 5 cloves garlic, minced
- 15 ounce (425.24 g) can tomato sauce
- 2 cups (480 ml) beef stock
- 15 ounce (425.24 g) can kidney beans, drained and rinsed
- 30 ounces (850.49 g) canned pinto beans, drained and rinsed
- 3 Tablespoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ¼ cup (39.75 g) cornmeal
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Preparation
Step 1
In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat. Once browned, remove any extra liquid in the pot and return the beef to the pot.
Step 2
Add the tomato sauce, beef broth, beans, seasonings and cornmeal, stirring well. Cover and cook over low heat, stirring occasionally, for about 2 hours.
Step 3
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Chef's notes
Like most soups and stews, chili tastes the best when it is cooked low and slow for a few hours, so the flavors really have an opportunity to meld together and intensify.
Cornmeal can be used as a thickening agent, making the chili thick and hearty.
