Ingredients Jump to Instructions ↓

  1. 2 to 3 pounds lean ground beef

  2. 1 large chopped onion

  3. 6 cloves garlic, finely chopped

  4. 1 tablespoon dried ground cumin or to taste

  5. 1 tablespoon dried oregano or to taste

  6. 2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)

  7. Salt to taste

  8. 2 teaspoons fresh ground black pepper

  9. 3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)

  10. 2 to 3 (14 1/2 ounce) cans beef broth

  11. 1 to 2 tablespoons molasses

  12. 2 cans black beans or kidney beans, rinsed and drained

  13. Grated sharp cheddar cheese

  14. Sour cream

  15. Chopped green onions

  16. What's Next:

  17. 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.

  18. 30 minutes. NOTE: During the last

  19. 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.

  20. For maximum flavor, cool chili and refrigerate overnight so flavors will mellow. When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.

  21. Set out garnishes for your chili - some chopped green onions, sour cream and shredded sharp cheddar cheese make great toppings

  22. Eat well & Laugh often! Tweet

Instructions Jump to Ingredients ↑

  1. Well, we’re finally here. Friday has snuck up on us & it’s time to get ready for Memorial Day. 

  2. On the menu for today I have an award winning  Memorial Day Chili Recipe


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