Discover a simple yet sophisticated classic chili recipe that captures the rich, slow-simmered flavors typically achieved after hours of cooking. With just a handful of hearty ingredients, this recipe effortlessly elevates the dish, offering a swift and delightful way to savor the warmth of a winter favorite without sacrificing taste.
Simply start by sautéing diced yellow onion in olive oil until golden. Add lean ground beef and cook until browned, draining excess fat. Season with chili powder, cumin, sugar, tomato soup, garlic powder, salt, and pepper. Stir in beef broth, red wine, salsa, and drained black beans. Bring to a low boil, then simmer uncovered for 20-25 minutes. If needed, thicken the sauce with a flour slurry (1/4 cup flour mixed with 1/4 cup water).
Let the chili rest for 5-10 minutes before serving.
1-Hour Classic Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion – diced
- 1 pound 80% or higher lean ground beef
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 1/2 cup condensed tomato soup
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth (or you can use 1 cup of water and a tbsp of ‘better than bullion beef)
- 1 cup salsa
- 1 (16 oz.) can black beans, drained and rinsed
- 1/2 cup red wine
Method
- Coat a large pot with the olive oil and bring to a medium-high heat for two minutes.
- Add the onion. Sauté for 5 minutes, stirring occasionally, until slightly golden.
- Add the ground beef to the pot. Breaking it apart as you stir with a wooden spoon; cook for 6-7 minutes, until the beef is browned, stirring occasionally. Drain excess fat.
- Add the chili powder, cumin, sugar, tomato soup, garlic powder, salt, pepper. Stir until well combined.
- Add the broth, salsa, wine and drained beans. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. If you need to thicken your sauce, just add a simply flour slurry mixture – 1/4 cup flour mixed with 1/4 cup water.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
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