Food Trail Tales

Chili is more than just a dish—it’s a social event. Cook-offs and chili festivals celebrate this beloved stew across the country, with people competing to make the best version. The slow-simmered flavours meld into a comforting, thick stew perfect for cold days or any time you crave a filling, spicy meal. Served with toppings like shredded cheese, sour cream, onions, or jalapeños, chili offers a satisfying, flavourful experience with every spoonful.

Classic Beef Chili Recipe (Serves 6–8)

Ingredients

• 2 tbsp vegetable oil

• 2 lbs ground beef (80/20)

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ¼ tsp cayenne pepper (optional)

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup beef broth or water

• Salt and pepper, to taste

Optional toppings: 

• shredded cheddar cheese

• sour cream

• chopped green onions

• jalapeños

• cilantro

Instructions

1.   Heat oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

2.   Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.

3.   Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook spices for 1–2 minutes to bloom the flavours.

4.   Add crushed tomatoes, beans, and beef broth. Stir well, bring to a simmer.

5.   Reduce heat to low, cover partially, and simmer for at least 30 minutes (longer if possible for deeper flavour), stirring occasionally.

6.   Season with salt and pepper to taste. Adjust spices if needed.

7.   Serve hot with your Favorite toppings and crusty bread or cornbread.

Chili FAQs

Q: Can I make chili in a slow cooker?
Yes! Brown the meat and sauté the onions and garlic first, then combine all ingredients in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Q: Do I have to use beans in chili?
Traditional Texas chili often skips beans, but most American versions include them. You can omit beans or substitute with other types like pinto or chickpeas.

Q: How do I make chili less spicy?
Reduce or omit cayenne and use mild chili powder. Adding a bit of sugar or a splash of milk or sour cream can help tone down heat.

Q: Can I freeze leftover chili?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months. Reheat gently on the stove or microwave.

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