Plenty of chili aficionados will tell you that “real” chili does not contain fillers like beans. Strictly speaking that’s true, but without those fillers what you’re left with is more of a spicy meat sauce than a meal. So if you’d like for your chili to take center stage, try Katie’s recipe below and keep the flavors classic but don’t be shy about the beans.
In honor of National Chili Day on February 27, Katie and Kendra will share more sure-fire chili tips on Good Day Orlando on FOX 35 at 9:20 a.m.
Classic Beef Chili with Beans
Serves 4 to 6
2 pounds ground beef (80/20 preferably)
2 teaspoons kosher salt, plus more to taste, divided
1 large onion, chopped
1 tablespoon finely minced garlic
3 tablespoons chili powder
2 tablespoons smoked paprika
1 1/2 teaspoons cumin
1 (8-ounce) can tomato sauce
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red beans, drained and rinsed
Sour cream, grated cheddar, corn chips, diced white onion, and hot sauce for serving
1. Brown ground beef in a large stockpot over medium-high heat, mashing with a potato masher to break into small pieces. Season with 1 teaspoon salt.
2. Add onion, stirring to combine. Cook until onion softens, about 2 minutes. Add garlic, chili powder, smoked paprika, and cumin, stirring until very fragrant, about 1 to 2 minutes.
3. Stir in tomato sauce and beans. Season with remaining 1 teaspoon salt.
4. Cover and bring to a low boil, then turn heat to medium-low. Cover and cook 3 hours, until thick.
5. Serve with sour cream, grated cheddar, corn chips, diced onion, and hot sauce.