There’s nothing better to eat on a cold day than something hot and filling. Though there are plenty of options to choose from, today I want to share with you one of my favorite go-to recipes, my self-proclaimed world’s best chili. It is simple and satisfying, a fan favorite at my house. I bet it will be at yours too!
My recipe for chili is one I hold quite close to my heart because it was one of my first kitchen “wins” as a young wife. We were just a couple years into marriage and when you get married shortly before your nineteenth birthdays lets just say you don’t come with a long list of mastered recipes to offer someone. I was learning to cook along with so many other things!
This particular day my husband suggested chili to which I replied, “How do you make it?” He dug for a while on the internet and came up with a basic recipe, after all, he knew he better keep it simple or don’t ask! I added several items to it because while I didn’t know much about cooking, even to this day, I do like to put my own spin on a recipe. It’s like a test to see if I have made progress in my ability to cook. I get definitive results when I send it to my very discerning panel of judges.
From that experiment came Simple Satisfying Chili
I hope this recipe can become a staple for you and your family on those cold winter days just like it has been for mine for so many years.
Enjoy! ♥
This recipe is a unique take on chili. Heartier with vegetables and a smoother, more creamy take. It will be a crowd favorite for those lucky enough to get to try it!
- 1 lb. ground beef OR cube steak
- 2 tsp. cooking oil
- 1 medium onion, chopped
- 1 28 oz. can chopped tomatoes, undrained
- 2 c. frozen whole kernel corn
- 1- 8 oz. sour cream
- 1- 16 oz. can red beans, undrained
- Spicy Seasoning
- 3 Tbsp. chili powder
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 1/2 tsp. garlic powder
- 3/4 tsp. dried oregano leaves
- 1/2 tsp. cayenne pepper
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Heat oil in a stockpot or dutch oven over medium heat until hot.
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If using cube steak, cut into 1 in. by 1 in. squares
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Put meat of choice into heated oil.
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Sprinkle meat with 2 tsp. of "spicy seasoning" mix.
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Brown meat with chopped onions for 2-3 minutes or until cooked, season with salt if desired.
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Add tomatoes, corn, beans, and the remainder of "spicy seasoning" mix to stockpot.
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Bring to a boil, reduce heat to low-medium and simmer uncovered for 18-20 minutes. IMPORTANT: After 15 minutes add sour cream, mix well, and finish simmer time or until bubbling.
This recipe is excellent for making ahead of time. Refrigerate overnight, the flavor is even better the next day! I often double this recipe to make it last several more days or split it up and freeze for a later date.
Side Dish Suggestions:
- Cornbread
- Salad
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