Chili has always been a go-to dinner staple recipe for me. One of my favorite parts about it is the fact that there is no right or wrong way to go about making it and levels of flavor and heat can easily be customized. In addition, it’s quite simple to cater most chili recipes to fit the requirements for many specialty diets. In fact, this chili recipe of mine can be vegan with a simple substitution of plant-based meat.
Also, you probably already have a majority of the ingredients needed in your pantry already. If you happen to have some beans, chili powder, tomato sauce, diced tomatoes, hot sauce garlic and onion, you’re already at a great starting point.
I know what you’re probably thinking, “why hassle with dried beans when I can buy canned and skip the longer cook time?” Well, for me, there’s just something extremely satisfying about tending to and creating a luscious pot of beans. And if you’re in the bean-know, then you’re well aware of Rancho Gordo’s beans and their cult-like following. Before Brick Street Farms came around, the only place I knew to purchase Rancho Gordo’s beans was online. Since discovering them at BSF Market, I’ve been buying and making them like crazy. But, if time isn’t on your side and you’re looking for a meal in a pinch, 2-3 15 oz cans of beans will suffice.
Much like the ingredients which make up the chili, the garnishes can be quite diverse too. Some of our favorites to add to a piping hot bowl of hearty chili are sour cream, cheese, scallions, green onions and micro-greens.
- 2 Tbsp Olive Oil
- 5 Garlic Cloves, minced
- 1 White/Yellow Onion – medium in size, diced.
- 1lb Ground Beef, preferably grass-fed
- 1 15oz can Tomato Sauce
- 1 15oz can Fire Roasted Diced Tomatoes
- 1 16oz Rancho Gordo beans, like their Domingo Rojo – rinsed and soaked in water overnight.
- 1 6oz can Tomato Paste
- ¼ cup Hot Sauce of choice, plus more as desired
- 3 TBSP Worcestershire
- 5 TBSP Chili Powder
- 2 TBSP Salt, plus more to taste
- 3 Cups Vegetable Stock
- Pour Olive Oil into a large pot or Dutch Oven and heat over medium-high heat.
- Add in Onion and Garlic and soften, stirring occasionally 4-6 minutes.
- Stir in ground beef and 1 TBSP salt. Stir occasionally until beef is browned and cooked through – 8-10 minutes.
- Add the rinsed and soaked beans to the pot along with the tomato sauce, fire roasted tomatoes, tomato paste, chili powder, Hot Sauce, Worcestershire and, ½ cup vegetable broth and 1 TBSP salt. Stir well to combine and season with more salt/hot sauce as needed.
- Partially cover the pot and reduce the heat to low. Simmer Chili for 2-3 hours, stirring occasionally and adding broth in ½ cup increments until beans are cooked through and soft.
- Add more salt and hot sauce as desired. Serve in bowls with optional accessories like sour cream, pickled jalapenos, micro-greens, chives, etc.