Description

Recipe courtesy of Katie Lee Biegel

This is my go-to family chili recipe. My mother-in-law always serves her chili with butter crackers that we spread with softened butter, and it's become our tradition as well. They're so good dipped in the chili!

Ingredients

2 Tablespoons olive oil
1 yellow onion, chopped
1 jalapeño, seeded and minced
3 cloves garlic, minced
2 pounds ground beef
2 Tablespoons chili powder
1 Tablespoon plus 1/₂ teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/₂ teaspoon garlic powder
1/₂ teaspoon onion powder
1/₂ teaspoon freshly ground black pepper
1 bay leaf
1 5-ounce can tomato paste
1 28-ounce can diced tomatoes
1 16-ounce can kidney beans, drained and rinsed
1 Tablespoon white vinegar

Step 1

Heat a large Dutch oven over medium-high heat with the olive oil.
Add the onion and cook until softened, about 5 minutes.
Add the jalapeño and cook for another minute or two.
Add the garlic and cook until aromatic, another minute.

Step 2

Add the ground beef and cook until crumbled and just cooked through without getting too brown, 5 to 7 minutes.
Sprinkle over the chili powder, salt, cumin, oregano, garlic powder, onion powder, pepper, and bay leaf and cook again for another few minutes.

Step 3

Add the tomato paste and stir to cook and coat the meat, 1 to 2 minutes.
Add the diced tomatoes and 1 cup water and bring to a simmer.
Allow to simmer for 1 hour.

Step 4

Add the beans and simmer, partially covered, for an additional hour.
Stir in the vinegar.

Step 5

Serve with your toppings of choice.