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Classic Homestyle Chili
Hearty Meat Dishes
Prep time:
15 minutesCook time:
45 minutes“When Grandma made chili, she would always set up bowls of different toppings so that we could help ourselves to as much or as little as we wanted. ”
Ingredients
Serves 4
- 1 large onion
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1 pound 2 ounces ground beef
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 1/4 cups vegetable broth
- 1 can (14 1/2 oz.) tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz.) kidney beans, drained and rinsed
- 2 green onions
- 2 tomatoes
- 1 red chile, deseeded
- 1 avocado
Directions
1
Finely chop the onion. Heat the olive oil in a large saucepan; add onion and garlic. Sauté until softened, about 5 minutes. Add the beef to the pot. Cook, stirring frequently, until browned and crumbly, about 10 minutes. Stir in the tomato paste and chili powder. Cook for 5 minutes.
2
Stir in the broth, canned tomatoes, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Add the kidney beans and cook for 5 minutes longer.
3
Meanwhile, to make the salsa, trim and slice the green onions. Finely chop the tomatoes and chile. Peel and pit the avocado and cut into small chunks. Place in a large bowl and mix well.
4
Divide the chili evenly among 4 serving bowls. Top each with a spoonful of the salsa and serve.
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Grandma's Secret Tip
Grandma's Secret Tip
For a milder taste, Grandma chose plump, green, medium-sized chiles—the smaller varieties are generally hotter, particularly the red ones. And she made sure to wear rubber gloves when preparing them, or washed her hands thoroughly afterwards.
Serving Suggestion
Serving Suggestion
Serve with crunchy tortilla chips, a sprinkling of grated Cheddar cheese and some extra sour cream to cool the dish.
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