I guess I always overlooked beef chili a bit. This is probably because I didn’t care much for ground beef for a long time. Lately I have been enjoying this chili recipe because it is so simple and tasty. It gets points for the amount of ingredients (you can count them on one hand.) That is definitely not the norm for chilies which can require up to 20 ingredients! This chili should be cooked on a heavy bottomed saute pan where it slow cooks for about an hour. I like the taste of grass-fed ground beef so I use it for this recipe. The amount of hot sauce to add into the chili is really up to personal tastes. I like it on the spicy side so I add approximately 1/4 cup. I topped the chili with sharp cheddar and it can be served on top of rice or with corn bread.
Classic Beef Chili
(makes 4 servings)
- 1 lb. ground beef
- 2 tbsp butter
- 2 medium yellow onions, diced
- 30 oz. tomato sauce
- 2 tbsp. tomato paste
- 45 oz. (about 3 cans) red kidney beans, washed and drained
- Tapatio hot sauce (to taste)
- salt and pepper to taste
- 1 cup dried rice, cooked
- Sharp cheddar, for garnish
- In a large 2 1/2-3 inch tall saute pan, melt the butter and add the onions.
- Add the ground beef and brown on all sides.
- Add the kidney beans, tomato sauce, tomato paste and hot sauce. Taste and adjust for spiciness.
- Bring to a boil for a minute, then reduce to low. Cook uncovered for 1 hour, stirring occasionally.
- During the last 10 minutes, cook 1 cup of rice to make 2 servings (good for 2 people).
- Serve the chili on top of the rice and garnish with cheese.