My dad was well-known among the local Boy Scout troops for his chili, and he won a number of cookoffs, even with what seems to be such a basic recipe. It’s easily adaptable – you can use ground turkey, or even cubed sirloin if you’re so inclined. This recipe includes my one change: I use black beans instead of the kidney beans I grew up eating, and I think it improved the chili to do so.
That’s the beauty of chili, though – you can pretty much do whatever you like with it.
Ingredients:
2 1/2 lbs ground sirloin
2 cans black beans, rinsed
1 large onion, coarsely chopped
1 cup water
28 oz can crushed tomatoes
15 oz can petite diced tomatoes
2 cloves garlic, crushed
1 tsp crushed red pepper
1 tbsp ground cumin
3 tbsp chili powder (or more to taste)
1 tsp sweet paprika
3/4 tsp salt
grated cheddar cheese (as garnish)
sour cream (as garnish)
Instructions:
Brown meat and drain. Add onion and cook until translucent. Add tomatoes, water, and spices. Cook about 20 minutes, stirring frequently. Add beans and simmer for another 20 minutes.
