Weather’s getting colder, one might even go so far as to say it’s getting chilly, and nothing hits the spot when you need to stay inside and warm up quite like a big beefy pot of Chili! We’re no stranger to a delicious chili recipe here at Midamar, we’ve made a pretty tasty one that also comes with a handy cinnamon roll dessert to go with it here, but we thought we could do it bigger, bolder, beefier, and more bean-y and that’s what we have for you today. It's a classically simple and hearty Fall Favorite recipe jam packed with Midamar Halal beef that’s sure to satisfy.
Chili is such a classic Fall recipe because it’s so simple to make yet provides such strong flavor and is just a comfort to have on cold nights. This is a great recipe to keep in your back pocket for busy nights when you still need to feed the family because you only need a large pot to get everything cookin.
We used a mix of 80% lean and 93% lean ground beef options and used plenty of them so this will be a thick and filling chili. The only problem with this amount of beef is it provides plenty of fat once it’s all browned, so we opted to scoop out most of it when the beef was cooked. Fat may provide a lot of flavor, but your heart will thank you for removing some, and it’ll keep the final product from being too oily.
After that’s said and done, we gave it a healthy amount of seasoning like chili powder (of course), with cumin, and a bit of cayenne pepper. This is a high-volume chili, so don’t be afraid to season it up to your taste, we used what we thought was enough at first then had to up our own amounts because that flavor was way too muted and we don’t want you missing out on flavor!
Get everything simmering in a blend of tomato sauce and tomato paste and let it all simmer together to let all of the flavors come together. Stir it occasionally to prevent it from burning to the bottom and you’re almost done. Can’t forget the hearty blend of beans to round out the perfect chili, and we went with a three-bean blend of black, pinto, and red kidney beans. We aren’t messing around with this chili, and the final result is fantastic!
This comes with all the beefy, beany, and tomatoey flavors we love about a great chili, seasoned to perfection and makes for a hot bowl that you’ll want to come back for seconds for. Like I said earlier, this makes a ton of chili, so it’s the perfect recipe to feel the family, topped with some shredded cheese and sour cream, and leaves plenty for leftovers so you can enjoy it throughout the week.
