The Only Basic Chili Recipe You’ll Ever Need
– from Cooking Light
This is for basic measurements and ingredients

Obviously (note photos at bottom), it’s very flexible to your preferences, yet can be followed exactly. We like chopped onion & cheddar cheese on ours. Oh! & CRACKERS! Note* ⤵️ https://dawns-ad-lib.com/2018/06/14/the-only-basic-chili-recipe-youll-ever-need/

Ingredients
• 2 tablespoons healthy oil (beef tallow)

• 2 pounds lean ground sirloin

• 2 cups chopped yellow onion (about 1 large onion)

• 2 tablespoons chopped garlic (2 cloves)

• 1/4 teaspoon ground red pepper

• 1 tablespoon ground cumin

• 2 tablespoons ground chili powder

• 1 tablespoon smoked paprika

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon kosher salt

• 6 ounces amber lager (such as Negra Modela or Dos Equis Amber Lager)

• 2 15.5-ounce cans no salt added dark red kidney beans

• 2 28-ounce cans whole peeled tomatoes

• Toppings: fresh cilantro leaves, queso fresco, sliced avocado, lime wedges

How to Make It
Step 1
Note*
Heat a large nonstick skillet over medium-high heat. Add half of the oil, swirling to coat the skillet. Add ground beef, and cook until browned (drain fat if needed), about 6 minutes. Set aside.

Step 2
Heat a large dutch oven over medium-high heat. Add the remaining oil, then add the onions and garlic. Reduce heat to medium and cook until softened, about 3 minutes. Stir in the spices, salt, and pepper. Cook until fragrant, about 1 minute.

⭐️ Note* – I use pinto beans, and I browned my beef in the same dutch oven; I want the flavor off the bottom of the pot from browning beef. Plus 1 pot. Like the recipe says…customize it whatever way you like. i.e., fire roasted diced tomatoes, beef broth in place of beer; we never have beer around. I use a large can of “chili beans,” along with sauce in can. Pinch of sugar to balance out tin can taste. And we don’t buy anything without salt. Cumin, celery salt, cayenne, and crushed red pepper flakes. Taste throughout and adjust seasoning. 😋 We like a lot of the broth (?) in ours because we LOVE crackers in it, which soak up that goodness 😉🥣

– from Cooking Light
–ELIZABETH LASETER MARCH 2018

Because it’s cooling down out there 😜

Very flexible 😉  I roll with chile pods, chile peppers 🌶 👌, chili powders, cayenne, GARLIC, etc.; which begs for sour cream 🤭 glass of milk, and bread and butter 🧈 😋