One of my favorite things about the crisp fall weather is that I get to eat loads of soul-warming soup. Specifically hearty chili.
When I was younger I refused to eat anyone else’s chili except for my grandma’s. Hers was the only kind that I could stand. It was a simple beef chili that had a hint of tomato but not too tomato-y. The right amount of spice that a young girl could handle, and the perfect toppings.
Of course I now enjoy all different kinds of chili and love to mix things up every now and then, but when I initially crave chili at the start of fall it is my grandma’s chili that I yearn for.
Aside from the chopping, this chili is super easy to make and comes together in just under an hour. You can’t beat that.
This chili is truly warming. It is filled with crunchy celery and creamy kidney beans. It is very meaty, slightly tomato-y, and has the perfect amount of spice that warms you from the inside out. Top it off with tangy sour cream, melted cheddar cheese, creamy avocados, and crunchy tortilla chips and you have yourself the perfect fall-time meal.
Trust me, you can’t go wrong with this chili!
- 1 tablespoon butter
- 1 pound ground beef
- 1 large onion, chopped
- 2 jalapenos, diced
- 4 to 5 cloves garlic, minced
- 4 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 tablespoon tomato paste
- 2 tablespoons unsalted chili powder
- 1 teaspoon cumin
- 28 ounce can crushed tomatoes
- 15 ounces diced tomatoes
- 2 cups chicken or beef broth
- 2 cans (15 ounce) red kidney beans, drained and rinsed
- Sea salt to taste
- For toppings (optional):
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Avocado, diced
- Tortilla chips
- Heat a large stockpot on medium-high heat and melt the butter. Add the ground beef and use a wooden spoon to break it up. Allow the meat to brown completely. Drain off some of the grease if there is a lot.
- Add the onion and sauté until softened, about 5 minutes. Add the jalapeno and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the celery and bell pepper and sauté for 1 minute, or until just slightly softened. Add the tomato paste, chili powder, and cumin, and sauté for 1 minute.
- Add the crushed tomatoes, diced tomatoes, and broth. Cover the pot and turn the heat up to high. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes, or until the liquid has thickened and the flavor of the raw tomato has cooked off. Add the sea salt to taste.
- Add the kidney beans and simmer for 10 more minutes. Serve with sour cream or Greek yogurt, cheddar cheese, avocado, and tortilla chips for topping.
- Store leftovers in an airtight container in the refrigerator for up to a week. Or freeze for up to 3 months.