Karren’s Famous Chili Recipe

Karren’s Famous Chili Recipe

I’ve been making this recipe all my life. It’s based on what was on the table in front of me as a child, and I’ve evolved it over the years to something I think you’ll love.

I don’t like wading through tons of blather before getting to a recipe on a blog, so we’ll just jump right in!

Chili, Karren’s Famous

A hearty, delicious pot of hot chili; make it as spicy as you want with Iron Chicken Kitchen Chili Powder Blend!
5 from 1 vote
Prep Time 1 hr
Cook Time 40 mins
Course Main Course
Cuisine American, Mexican, Southwestern

Equipment

  • soup pot or Dutch oven

Ingredients
  

  • 1 pound ground beef
  • 2 tbsp olive oil optional
  • 1 cup diced onions
  • 2 tbsp finely diced garlic
  • 2 cans crushed tomatoes 15-ounce cans
  • 1 can tomato sauce 15-ounce can
  • 2 tbsp tomato paste
  • 2 cans red kidney beans 15-ounce cans; drained and rinsed
  • 1 can black beans 15-ounce can, drained and rinsed
  • 1 can pinto beans 15-ounce can, drained and rinsed
  • 2 cups fresh or frozen corn kernels optional
  • 2 cups diced potatoes optional
  • Salt to taste
  • 5 tbsp Iron Chicken Kitchen Chili Powder Blend
  • 4 tbsp ground cumin
  • optional: jalepenos in adobo sauce

Instructions
 

  • Brown the ground beef over medium heat in large Dutch oven or soup pot, breaking it into small pieces with a fork or meat chopper utensil. If necessary, add a couple of tablespoons of olive oil if the meat begins to stick to the pan. Stir in onions and cook until soft. Add garlic and cook about 3 minutes more.
  • Add the crushed tomatoes, tomato sauce and tomato paste. Mix well.
  • Add the beans, stirring well after each can.
  • Add corn and potatoes, if using, and stir well to combine.
  • Stir in salt to taste.
  • Add chili powder and cumin, adjusting to taste. Chop and add jalepenos in adobo sauce to taste, if using.
  • Cook over medium-low heat, stirring frequently, for about 40 minutes. The longer it cooks, the better it will taste.
  • Top with shredded sharp cheddar cheese and serve hot with either Iron Chicken Kitchen Crispy Chicks Snack Crackers or Spent-Barley Crackers on the side.

Notes

Cook up a pot of chili to feed your hungry bunch! It’s a perfect, hearty, wintertime meal that will warm the cold right out of everyone!
This chili is even better the next day or the next. Tightly sealed, it keeps in the refrigerator for about a week. It also freezes well in a tightly sealed container for about two months.
You can use dried and/or sprouted beans instead of canned. Just make sure to cook them before adding to the chili.
This recipe is easy to convert to vegan: just omit the ground beef! By the same token, you can substitute ground turkey or chicken for the beef. I also like to use tofu crumbles for a nice texture.
This recipe makes a great topping for homemade nachos and a savory, flavorful taco filling. 
Keyword chili, nachos, soup, stew, tacos



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