A simple chili made with ground beef, beans, and loads of spices that's simple to make and a sure crowd pleaser. A recipe I create over 25 years ago and finally sharing with you. Great for Game Day or any day. Can be made ahead and reheated when ready to serve. Serve with your favorite condiments and Enjoy!
In large stock pot, over medium high heat, brown ground beef until no longer pink and transfer beef using a slotted spoon or spider into a large bowl. Drain off any liquid and fat in pot.
In same pot, heat oil over medium high heat and sauté onions until translucent - about 5 - 7 minutes.
Add in the beef and remaining ingredients in phase 1. Simmer on low for 1 hour, stirring occasionally. (I sometimes simmer for 1½ hours or so)
Stir in phase 2 ingredients and continue to simmer for another hour, stirring occasionally.
You need to let this cool down and sit before serving. It gives the flavors a chance to meld. I have always made this chili ahead of time and reheated on low when ready to serve.
The chili will thicken if refrigerated overnight although it should loosen up when reheated. Add water if it’s too thick. It depends on how long and what temperature when simmering. I add ½ cup at a time.
This freezes very well. I freeze in 1 quart portions and have chili ready whenever I want it.
Serve with all your favorite trimmings - sour cream, cheddar cheese, Guacamole, and whatever pleases you. Enjoy!
*I use Wright's liquid smoke HickoryThis is best made the night before as the flavors meld nicely.
Nat Your Average Chili https://www.thegeneticchef.com/nat-your-average-chili/