As I think about the first time I set out to make chili, I’m realizing I might have a bit of an “anything you can do, I can do” complex. When my husband likes a dish, whether from his childhood or a restaurant we frequent, I feel compelled to give it a shot. Test myself to see if I can recreate it or better yet, best it!
For as far back as I can remember the soup of the day every Saturday at one of our favorite restaurants has been firehouse chili. Served with fresh onions and shredded cheese on top and a heaping helping of fresh tortilla chips on the side. My husband loves it so much, that he avoids the restaurant any other day because he’ll wish he could have a bowl so badly.
So one weekend when we were watching football with friends and chili was on the menu I realized it wasn’t as overwhelming a dish to prepare as I may have thought. I mean, no one really wants to make a dish that takes 100 different ingredients, and hours to make. We work, we’re moms, we’re busy!
Did I mention those friends we were watching football with were the owners of a landmark diner that serves the best breakfast in the DMV? This is the chili they offer at their diner seasonally and it flies out of the pot.
The final straw was when they gave us a huge Tupperware container of it to take home and I didn’t have to cook for 3 whole, glorious day (hallelujah). This chili gets better with age, heats up beautifully for days and can even be repurposed on top of a salad to make taco salad, or on a hotdog to make chili dogs!
Trust me, try this chili! Pour all the ingredients into a pot, let is simmer and in under an hour you’ll have a hearty and delicious meal that you and your family will love, and as a bonus you can take the next few days off from the kitchen.
I’ve tasted a lot of chili, and this one with the mix of beans, fresh herbs and spices and level of spice are the best I’ve had. Enjoy!
2lbs Ground beef
1 28oz can of red kidney beans
1 15oz can of black beans
1 15oz can of sweet corn
1 28oz can of diced tomatoes
1 Onion – diced
3 Cloves of garlic – minced
½ red bell pepper
½ green bell pepper
1 jalapeno pepper (optional)
¼ cup Worcestershire sauce
1 cup ketchup
½ cup yellow mustard
1tbsp dried oregano
3 packets McCormick Chili seasoning (1 per pound of beef + 1)
2tbsp kosher salt
1tbsp ground cumin
1tsp cayenne pepper (optional)
Hot sauce to taste
1tbsp cooking oil
Open both cans of beans, rinse, drain and set aside.
In a large pot with deep sides, heat 1tbsp of cooking oil over medium heat.
Sauté onions, and peppers for 2 minutes
Add minced garlic and sauté an additional minute
Add ground beef, stirring occasionally until all sides are browned.
Add Worcestershire sauce, ketchup, mustard, dried oregano, salt, cumin and cayenne pepper (if using) and stir to combine.
Allow to simmer 5 minutes.
Add beans and diced tomatoes with juice from the can.
Sprinkle in packets of chili seasoning, stir to combine all ingredients thoroughly.
Raise heat to medium high until contents begin to boil.
Reduce to medium heat and allow to simmer approximately 10 minutes.
Fold in sweet corn and allow to simmer 5 more minutes, reduce heat to low.
Serve topped with your choice of the following:
Shredded cheddar cheese
Diced Jalapeno peppers