Jan 18 11
by cara
at 10:20 PM
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Foggy Day Chili

We have a new favorite chili chez Apple!  While I still love the All-American Beef Chili recipe, The Picky Apple and I both love this one even more.  It’s a little easier to make (shorter ingredient list, shorter cooking time), which is a great bonus!  I’m still on the hunt for a true Texas chili recipe-one that doesn’t have beans in it, but for now, this is our new go-to chili recipe.  This chili tastes great plain, but I love mine with cheese (lots of it, as you can see from the photo!), sour cream, and a side of corn bread.

Foggy Day Chili

from Food to Live By

Serves 6


  • 2 tablespoons olive oil
  • 1 medium yellow onion, cut into 1/4 inch dice
  • 1 tablespoon minced garlic
  • 1 1/2 pounds lean ground beef
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 can (15 ounces) black beans, undrained
  • 1 can (15 ounces) pinto beans, undrained
  • 1 can (28 ounces) crushed tomatoes, with their juices
  • 1 teaspoon salt or more to taste
  • Freshly ground black pepper
  • Dried red pepper flakes (optional, but I included about 1/2 teaspoon)

Heat the oil in a large, heavy pot over medium-low heat.  Add the onion and cook for 5 minutes.  Add the garlic and cook until the onion and garlic are soft but not browned, about 1 minute longer. Add the beef, and break up the meat with a wooden spoon.

Increase the heat to medium-high and add the cumin, chili powder, and oregano.  Cook, stirring frequently, until the meat is browned and cooked through, about 7 minutes.

Add the black beans, pinto beans, and tomatoes, with their liquids, and bringing the chili to a boil.  Reduce the heat to low, cover the pot, and let the chili simmer, gently stirring occasionally until thickened and the flavors are concentrated, about 45 minutes.

Add the salt, then taste for seasoning, adding more salt as needed and black pepper and red pepper flakes, if using, to taste.  Serve the chili hot with bowls of grated cheese and sour cream on the side, for garnish, if desired, and corn bread.

If you are not planning on serving the chili at this time, let it cool to room temperature.  It can be refrigerated, covered, for up the 3 days or frozen for up to 3 months.

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