If there’s one meal that our family absolutely loves, it’s this chili right here. Howard has been making it for years and, if he can say so himself, it tastes pretty darn good.
Prep time: 15 minutes
Cook time: 1 hour 25 minutes
- 2 pounds ground beef
- 2 1/2 cups yellow onion, chopped
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Ground black pepper, to taste
- 3 1/2 cups beef stock
- 2 cups ketchup
- 28 ounce can crushed tomatoes
- 15.5 ounce can pinto beans, undrained
- 15.5 ounce can kidney beans, undrained
- 1 cup dry bread crumbs
- Peanut butter sandwich, for serving (optional but we suggest you try it)
Combine ground beef and onions in a large pot over medium heat and cook until meat is lightly browned. Drain excess grease, if necessary.
Add paprika, chili powder, salt, garlic powder, cumin and pepper and stir to combine. Stir in beef stock, ketchup and crushed tomatoes and bring to a boil over high heat. Simmer over low heat, covered, for 1 hour, stirring every 15 minutes.
Add beans and return chili to a boil over high heat. Stir in breadcrumbs, ensuring it’s mixed in well and, remove from heat.
Serve with a peanut butter sandwich, if desired. (This is how we always eat it and it’s amazing this way!)
ORANGE & FIELD TIP: This recipe makes quite a bit of chili but it freezes great. Pop it back on the stove for a quick dinner later in the week.