Chili is so versatile and there's a bunch of "secret ingredients" to make it your own. The only essential spice is chili powder.
You can also jazz it up with some grated cheese and/or sour cream on top to serve.
Basic Chili Recipe
3 tablespoons corn oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
optional 1 cup thinly sliced celery
1 28-ounce cans diced tomatoes in juice
3 tablespoons chili powder
choose a total of 2 tbsp. (mix and match) oregano, cumin, coriander, thyme, or Astraya Cajun Dry Dip
optional 1 tsp. of crushed red pepper or 1/2 tsp. of cayenne pepper
2 15- to 16-ounce cans (mix and match) rinsed black beans, rinsed kidney beans, rinsed pinto beans
optional 2 red bell peppers, cut into 1/2-inch pieces
optional 3 cups frozen corn kernels
optional 2 cups sliced zuchini (about 1/2 inch slices)
Heat oil in heavy large pot over medium-high heat. Add onion and garlic (and celery if using); sauté 5 minutes. Add tomatoes with juices, chili powder, and spices of choice. Cook 10 minutes to blend flavors. Add beans, bell peppers (if using), corn (if using), zuchini (if using). Add water as needed to immerse ingredients. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. As the chili cooks, check back to see if you need to add more water especially if you are using a lot of additional vegetables. Season to taste with salt and pepper.
Secret Ingredients
To add at spice stage of recipe: 1 tbsp. cocoa or 1 tbsp. instant coffee or 1 tbsp. turmeric or 1/4 tsp. allspice
To add with beans: 2 tbsp. maple syrup or 2 tbsp. apple cider vinegar or 1 sliced jalapeno pepper or 1 tbsp. molasses
To add with water or in addition to water: brewed coffee or vegetable stock or beer
You can also jazz it up with some grated cheese and/or sour cream on top to serve.
Basic Chili Recipe
3 tablespoons corn oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
optional 1 cup thinly sliced celery
1 28-ounce cans diced tomatoes in juice
3 tablespoons chili powder
choose a total of 2 tbsp. (mix and match) oregano, cumin, coriander, thyme, or Astraya Cajun Dry Dip
optional 1 tsp. of crushed red pepper or 1/2 tsp. of cayenne pepper
2 15- to 16-ounce cans (mix and match) rinsed black beans, rinsed kidney beans, rinsed pinto beans
optional 2 red bell peppers, cut into 1/2-inch pieces
optional 3 cups frozen corn kernels
optional 2 cups sliced zuchini (about 1/2 inch slices)
Heat oil in heavy large pot over medium-high heat. Add onion and garlic (and celery if using); sauté 5 minutes. Add tomatoes with juices, chili powder, and spices of choice. Cook 10 minutes to blend flavors. Add beans, bell peppers (if using), corn (if using), zuchini (if using). Add water as needed to immerse ingredients. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. As the chili cooks, check back to see if you need to add more water especially if you are using a lot of additional vegetables. Season to taste with salt and pepper.
Secret Ingredients
To add at spice stage of recipe: 1 tbsp. cocoa or 1 tbsp. instant coffee or 1 tbsp. turmeric or 1/4 tsp. allspice
To add with beans: 2 tbsp. maple syrup or 2 tbsp. apple cider vinegar or 1 sliced jalapeno pepper or 1 tbsp. molasses
To add with water or in addition to water: brewed coffee or vegetable stock or beer
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