The Best Classic Chili Recipe

This is my take on the best classic chili recipe. It may not be completely true
to form, but I did take liberties in upgrading the classic while staying true to
the roots

Servings: 8 people

Author:

Prep Time
30 minutes

Cook Time
3 hours, 30 minutes

Total Time
4 hours

Course:

Cuisine:

American

Keywords:

chili American Chili beef chili Classic Chili Recipe

Instructions

1 In your stew pot or cocotte build up the heat to medium-high. Add your olive oil
and toss in the meat and try to brown all the pieces. Use tongs to remove the
meat to a plate while you work on step 2.
2 Add in the chopped onions and let cook until translucent. Then add the garlic
and oregano. Once the garlic starts to brown add back in all the meat (including
any drippings left on the plate). Mix everything up and pour in the beer.
3 Add the tinned tomatoes along with all the spices. Give everything a good stir
and then put the lid on the pot. Lower the heat to the lowest setting and let
simmer for 3 hours.
4 After three hours add in the tinned white beans (Navy beans work here) and the
25 grams of grated dark chocolate. Give a stir and put the lid back. Let simmer
for another 30 minutes.
5 After the total time check the chili and taste for seasonings. Then adjust and
take a potato masher and mash it around. The meat should just fall apart so it
won't take long, which will also keep most of the beans intact.
6 At this point you can bowl and serve with the toppings, but I really recommend
letting it sit covered on the countertop overnight to really fuse the flavors
together. Then you can just heat it up slowly the next day and it will be even
more delicious.
7 Into a bowl scoop the chili, sprinkle on the grated cheddar cheese, add a dollop
of sour cream and the chopped green onions and serve hot!

The Best Classic Chili Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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