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Homemade  Chili


2 to 3 pounds lean ground beef

1 or 2 large chopped onions

6 cloves garlic, finely chopped

1 tablespoon dried ground cumin or to taste

1 tablespoon dried oregano or to taste

2 tablespoons chili powder or to taste (fresh chile peppers may be substituted) Coarse salt and freshly-ground black pepper to taste

3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)

2 to 3 (14 1/2 ounce) cans beef broth*

2 cans black beans or kidney beans, rinsed and drained Grated sharp cheddar cheese Sour cream Chopped green onions

* I also like to substitute red wine for some of the liquid. Water may also be substituted for some of the liquid. NOTE: I usually add a lot of red wine.

Honey may also be substituted.


In a large soup pot or cast-iron Dutch oven over medium-high heat, saute ground beef, onion, and garlic until the meat becomes gray in color. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.

 Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.

For maximum flavor, cool chili and refrigerate overnight so flavors will mellow as chili is best made 1 day ahead to allow the flavors time to marry.

When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.

Set out garnishes for your chili (some chopped green onions, sour cream and shredded sharp cheddar cheese make great topping).

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Mobile, Al 36607
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