Every year, my husband begs me to make chili, hoping it will taste like the chili he remembers as a kid. I finally nailed it!
I’m not a chili fan, so I don’t make it very often. And my husband is not a cook by any stretch of the imagination. He was so motivated a couple of years ago, however, that he attempted a recipe himself. Big reject. This year, he suggested we try a recipe together on our weekly ‘date day’. He flipped through several of my magazines and found one in Food Network Magazine (Oct 2017 Chili edition) that he thought looked right.
We adapted the recipe a bit as my husband insisted it had to include ground beef (not cubed) and it needed to taste more ‘tomato-y’, so we added considerably more tomato paste. With those changes and a warm crusty baguette for dunking, he was a happy man. Phew! I can finally stop looking for his favorite chili recipe. And, with any luck, he can now tackle this recipe on his own!
It’s thick and rich and medium spicy. I have to admit, for a non-chili fan, I thought it was pretty good too.
Tailor to Your Taste
- Add more heat by leaving in some of the jalapeno seeds or adding more chili powder.
- Add some chopped peppers, carrots or other vegetables – and saute them along with the onions.
- Definitely. It gets thicker as it sits in the fridge. Reheat in the microwave or on the stove.
Jazz it Up
- Serve with homemade croutons (fry bread cubes until golden brown in some oil and sprinkle with salt and garlic powder)
- Serve with french or multi-grain bread, warmed and buttered.
- Top with grated Cheddar cheese or fresh Parmesan cheese
- Serve over buns like a Sloppy Joe
- Add a dollop of sour cream and chopped green onions as a garnish.
Here’s a recipe with similar ingredients you might also like:
Simple Spaghetti and Meat Sauce (get the recipe)