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My Go-To Chili Recipe

Blogger Eva Amurri shares her go-to chili recipe

This time of year is prime Chili Weather! I love having something cozy cooking on the stovetop at least once a week– and chili is just so filling and delicious…and it gets even better when it’s been in the fridge for a day or two with all the flavors blending together.  I sometimes double the recipe and freeze a batch for those lazy days! I’m not a football fan (I grew up on Soccer, Baseball, and Hockey) but since I live on Planet Earth, I am fully aware that the Super Bowl is right around the corner. This would be a great chili recipe to try for that!

Blogger Eva Amurri shares her go-to chili recipe

I love serving Chili at parties because it’s easy to make it big batches, and guests can customize it to their liking with great toppings.  The toppings I love to have on hand are: Sour Cream, Shredded Cheddar Cheese, Limes, Tortilla chips, Sliced Avocado, and lime wedges.  I hope you love this recipe as much as I do! 

Blogger Eva Amurri shares her go-to chili recipe

Ingredients…

  • 1 lb of ground beef
  • A 28 oz can of whole tomatoes
  • 2 cups of your favorite tomato sauce
  • 1 large white onion, chopped
  • 6 cloves of garlic, minced
  • 2-6 jalapeños, diced (depending on your spice level)
  • 1 tbsp of ground cumin
  • 3 tbsp of chili powder
  • 1 tbsp of salt
Blogger Eva Amurri shares her go-to chili recipe

Instructions…

Because this recipe basically calls to combine most of the ingredients at once, I like to prep everything before I turn on the burner.

  1. Chop the onion, mince the garlic, dice the jalapeños, and set aside.
  2. Measure out 2 cups of your tomato sauce, and using your can opener, open up the canned whole tomatoes and set both aside.
  3. Measure out your cumin, chili powder, and salt, into a small bowl and set aside.
  4. In a large pot, brown the ground beef over medium-high heat.
  5. Once the beef is no longer pink, add the onion and lower the flame to medium, while stirring every minute or so for another 5 minutes, or until the onion is translucent.
  6. Add everything else to the pot, starting with the wet ingredients first, followed by the garlic and jalapeños, and finishing with the cumin, chili powder, and salt.
  7. Stir to combine and bring to a boil.
  8. Once boiling, reduce heat to low, cover, and simmer for 1 hour.*
  9. At 1 hour, remove the cover and make sure that your chili liquid isn’t evaporating too quickly. If it is, make sure your burner is on the lowest setting possible. Give it a quick taste test, and add salt and pepper as needed, place the lid back on the pot and continue to simmer for another 30 minutes.
  10. After 30 minutes, your chili should be ready. Pour it into individual bowls and garnish with your favorite toppings, and enjoy!
Print Recipe
Blogger Eva Amurri shares her go-to chili recipe
Blogger Eva Amurri shares her go-to chili recipe

My Go-To Chili Recipe

I sometimes double the recipe and freeze a batch for those lazy days! I’m not a football fan (I grew up on Soccer, Baseball, and Hockey) but since I live on Planet Earth, I am fully aware that the Super Bowl is right around the corner. This would be a great chili recipe to try for that!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Keyword: Chili, easy, Super Bowl Sunday
Servings: 4 servings
Author: Happily Eva After

Equipment

  • Large pot with lid
  • Paring Knife

Ingredients

  • 1 lb ground beef
  • 1 28oz can whole tomatoes
  • 2 cups tomato sauce whichever you prefer
  • 1 large white onion chopped
  • 6 cloves garlic minced
  • 2-6 jalapeños diced
  • 1 tbsp ground cumin
  • 3 tbsp chili powder
  • 1 tbsp salt

Instructions

  • Chop the onion, mince the garlic, dice the jalapeños, and set aside.
  • Measure out 2 cups of your tomato sauce, and using your can opener, open up the canned whole tomatoes and set both aside.
  • Measure out your cumin, chili powder, and salt, into a small bowl and set aside.
  • In a large pot, brown the ground beef over medium-high heat.
  • Once the beef is no longer pink, add the onion and lower the flame to medium, while stirring every minute or so for another 5 minutes, or until the onion is translucent.
  • Add everything else to the pot, starting with the wet ingredients first, followed by the garlic and jalapeños, and finishing with the cumin, chili powder, and salt.
  • Stir to combine and bring to a boil.
  • Once boiling, reduce heat to low, cover, and simmer for 1 hour.*
  • At 1 hour, remove the cover and make sure that your chili liquid isn't evaporating too quickly. If it is, make sure your burner is on the lowest setting possible. Give it a quick taste test, and add salt and pepper as needed, place the lid back on the pot and continue to simmer for another 30 minutes.
  • After 30 minutes, your chili should be ready. Pour it into individual bowls and garnish with your favorite toppings, and enjoy!

Notes

*Make sure your burner is on the lowest flame possible to ensure the liquid in the chili doesn’t evaporate too quickly. 
Blogger Eva Amurri shares her go-to chili recipe
Blogger Eva Amurri shares her go-to chili recipe

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Photographs by Julia Dags

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2 Comments

  1. Anne says:

    Always looking for new chili recipes – I will for sure try this! I made your slow cooker meatballs the other night for dinner and served them over zucchini noodles. They are so good – love that recipe! 🙂

    01.29.20 Reply