Classic Chili
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Recipe Intro From thefeedfeed
You can't go wrong with a classic, and this is my go-to chili recipe. This recipe, of course, relies on quality Tuttorosso Tomatoes to build flavor and act as the base of this Classic Chili. What's your fave chili recipe?
Recipe and Headnote Molly Adams
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Recipe Card
ingredients
- 1 tablespoon olive oil
- Kosher salt, as needed
- Black peppercorns, freshly grated, as needed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeño, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 2 chipotle peppers in adobo, roughly chopped (optional)
- 2 (14.5 ounce) cans Tuttorosso Petite Diced Tomatoes
- 1 (28 ounce) can Tuttorosso Tomatoes Crushed with Basil
- 1 (14.5 ounce) can red kidney beans, drained and rinsed
- Sour cream, optional, for garnish
- Fresh cilantro, optional, for garnish
- Tortilla chips, optional, for garnish
Method
Step 1
Heat olive oil over medium-high in a large heavy bottomed stock pot. Add onions and garlic and cook for 3 minutes. Season with salt and pepper. Add carrot, celery, red pepper and jalapeño pepper and season with salt and pepper. Cook until the vegetables become soft but retain their shape, about 10 minutes.
Step 2
Add beef and break up with a fork. Cook until beef is nicely browned, about 5-7 minutes. Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add chipotles (if using) and tomatoes and bring to a boil.
Step 3
Reduce heat to a simmer and cook for about 60 minutes, or until thickened. Add the drained beans and stir to combine. Cook for 10 minutes, top with desired garnishes, and serve immediately.