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    Home » Soup » Old Fashioned Chili

    Old Fashioned Chili

    Published: Feb 28, 2020 · Modified: Jan 10, 2022 by Sula · This post may contain affiliate links · 2 Comments

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    The fourth Thursday in February is National Chili Day.  Kind of perfect because chili is perfect for February. Actually, in my house, I think The Carnivore would like to designate EVERY Thursday a chili day. But maybe that’s just him.

    Chili is one of those soups that anyone can make and everyone should try. There are so many variations, probably because of the many cultural influences. Though typically attributed to Mexican cuisine, chili also incorporates Spanish and Native American culinary traditions, as well as regional influences from across the US.

    No two chili's are alike, but it is perfect comfort food. I feel that it's a perfect dish to tinker with to get your preferred taste.

    Before you tinker, you need a starting point. And I went with a standard: Betty Crocker. It took me only a few batches to realize that I like some sweetness in my old fashioned chili. But it needs to be a balance of spice and sweet. That led me to a combination of ingredients I always have on hand, which when combined provides a little sweetness, similar to a hint of barbeque sauce.

    bowl of old fashioned chili with a little shredded cheese and crackers on top

    How to make this old fashioned chili

    ingredients browning in a pan

    Brown the ground beef in your pot. After a couple minutes and when the meat is partially browned, add chopped onion and celery. Cook and stir until the beef is cooked through and the vegetables are tender. If needed, wipe excess grease from the pan using tongs and paper towels (Extremely lean meat will not require this step).

    Can of beans, diced tomatoes, and tomato sauce

    Then add in the liquids: I use one can of diced tomatoes and one can of tomato sauce (12 ounce size). Instead of plain kidney beans, I always use chili beans, which come in an already-seasoned sauce.

    That whole can - sauce and all - gets added to the pot. And I mean all. Take a little water and rinse the bean can into the pot.

    Chili in a pot

    Give the mixture a stir and then add seasonings: chili powder (of course), garlic powder, and salt. Right now, this is pretty standard chili.

    The last three ingredients? Yellow mustard, Worchestershire sauce, and brown sugar. This combo gives a spicy-sweet quality to the chili, which I (and The Carnivore) really enjoy.

    2 bowls of chili

    Give this homemade chili some time to simmer for the flavors to develop, then scoop some up to serve.

    2 bowls of chili with cheese and crackers

    Maybe add some cheese or sour cream.

    closer shot of 2 bowls of chili

    And crackers my personal fave. 😃

    Chili pin

    Give it a try, and then make a version of your own homemade chili!

    bowl of old fashioned chili with a little shredded cheese and crackers on top
    5 from 42 votes
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    Old Fashioned Chili

    A classic soup, and homemade is best!
    Prep Time10 mins
    Cook Time1 hr
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 344kcal
    Author: Sula

    Ingredients

    • 1 + pounds ground beef
    • 1 onion chopped
    • 1 stalk celery chopped
    • 1 15 oz can tomato sauce
    • 1 15 oz can diced tomatoes, undrained
    • 1 15 oz can chili beans, undrained
    • ¼ cup water
    • 2 -3 TB chili powder
    • 1 teaspoon salt
    • 2 teaspoon garlic powder
    • 1 TB yellow mustard prepared
    • 2-3 TB brown sugar
    • 1 TB Worchestershire sauce

    Instructions

    • Brown the ground beef in a large saucepan or pot over medium heat. After a few minutes add onion and celery and continue cooking until meat is fully cooked and vegetables look tender.
    • If needed, wipe excess grease from the pan using a paper towel held by a pair of tongs.
    • Add tomatoes, tomato sauce and beans. Use water to rinse out the bean can and empty into the pot. Stir together.
    • Add all spices and stir well. Continue heating until soup begins to simmer.
    • Reduce heat and simmer, covered, for one hour.
    • For thicker chili, remove cover and simmer uncovered for an additional 15 minutes or more, until desired consistency is reached.

    Nutrition

    Calories: 344kcal | Carbohydrates: 38g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 2184mg | Potassium: 1481mg | Fiber: 8g | Sugar: 20g | Vitamin A: 597IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 7mg

    Nutrition values are estimates only, using online calculators. Please verify using your own data.

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    Filed Under: Soup Tagged With: Carnivores, Soup

    Reader Interactions

    Comments

    1. Big Trouble

      February 28, 2020 at 9:00 am

      5 stars
      Mmm, this looks so good! I will have to give it a go with tofu--oh no! Wait! Beyond Meat! That would be good. As always, thanks for the recipe, Sula!

      Reply
      • Sula

        February 28, 2020 at 8:53 pm

        Oooo I really like the tofu idea!

        Reply

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