Grandma’s Homemade Chili is a classic Midwestern chili that evokes the ultimate comfort food experience! With her magic touch in the kitchen, she brought everyone to the table, leaving them happy and satisfied. This recipe even managed to convert die-hard chili haters! The secret lies in the homemade chili seasoning.
Variations
- Chili Dogs: Many wonder if this homemade chili recipe can be used on hot dogs. Absolutely! It’s delicious on hot dogs, but for the best results, ensure it’s thick enough. Runny chili can make the hot dog bun soggy. Adjust the liquids accordingly to achieve the desired thickness.
- Slow Cooker: To make it in a slow cooker, cook the ground beef, onion, and garlic in a skillet, then transfer to the slow cooker with the seasonings, tomatoes, and beans. Cook on low for about 8 hours for the best flavor development.
Helpful Tools
The essential tool for making this chili is a dutch oven. A good-quality dutch oven, like the Staub Dutch Oven, is a worthwhile investment. If opting for the slow cooker method, a good crockpot is recommended.
How to Freeze
Since chili is often made in large batches, freezing leftovers is common. For optimal results, freeze the chili immediately after serving. Portion out small servings into freezer-safe containers, label with the date, and consume within two months. When ready to enjoy, simply heat it in a saucepan over medium heat.
Ingredients:
- 2 pounds (907 grams) ground beef
- 1 yellow onion, diced
- 2 teaspoons (10 grams) minced garlic
- 2 cans (15 ounces each) kidney beans, drained
- 2 cans (14.5 ounces each) stewed tomatoes
- 3 tablespoons (45 grams) chili seasoning
- Salt and pepper, to taste
Instructions:
- Heat a large pot or Dutch Oven over medium heat. Add the ground beef and cook until no longer pink, about 8-10 minutes, breaking up the meat as you go. Drain any excess grease if necessary.
- Add onion and cook for about 5-7 minutes, or until translucent. Add garlic and cook for 1 minute.
- Add kidney beans, tomatoes, and chili seasoning. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Allow to simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, about 15-20 minutes.
- Season with salt and pepper to taste.
