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My mother’s homemade chili recipe

Posted on May 19th, 2022
by Matthew
Categories:
  • Recipes



My Mother’s Homemade Chili


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of My mother’s homemade chili recipe. Read more below.
My mother’s homemade chili recipe, recipe Rating: 4.5
Number of votes:105

My mother’s homemade chili. This can be simmered on the stove, or cooked all day on Low in a slow cooker. Beans are optional!

Ready in: 13 hours

Ingredients

Serves: 8

  • 2 tablespoons vegetable oil
  • 3 pounds boneless chuck, cut into 1-inch cubes
  • 2 to 3 cloves garlic, chopped
  • 4 to 6 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 tablespoons flour
  • 1 tablespoon leaf oregano
  • 2 (14 ounce) cans beef broth
  • 2 (15 ounce) cans stewed tomatoes
  • 2 (10.75 ounce) cans tomato soup
  • 1 (6 ounce) can tomato paste
  • salt and pepper to taste
  • Optional:
  • 2 (15 ounce) cans chili beans
  • 2 (15 ounce) cans kidney beans
  • 2 (15 ounce) cans black beans
  • 1 can (15 ounce) pinto beans
  • 1 cup dairy sour cream
  • 1 lime, cut into wedges

Preparation method

Prep: 10 mins | Cook: 3 hours | Extra time: 9 hours 50 mins

1. Heat oil in 4-qt kettle or heavy bottom pan over medium heat. Add beef, stirring frequently with a wooden spoon, until meat changes color but does not brown. Lower heat: stir in garlic.

2. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.

3. Add 1 1/2 cans of the broth and stir until the liquid is well-blended. Add the tomatoes, tomato soup, and tomato paste. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.

4. Cool thoroughly. Cover; refrigerate overnight to ripen flavor.

5. Reheat chili in top part of double boiler placed over boiling water.

6. Optional:

7. Heat beans; drain; stir into chili.

8. Garnish with sour cream and add wedges of lime to squeeze over each portion.

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Reference: My mother’s homemade chili recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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