“Homestyle Chili with Fritos”

Chances are where you live this Saturday morning, the weather is down right frigid. Whatever snow still on the ground is not going anywhere soon. Since the Super Bowl is one day away, why not get started on what your menu will be. Whether you’re feeding two or a few more, football food is a joy to prepare, not to mention fun to eat. That said, my Homestyle Chili with Fritos is the bomb, my people. This chili gets better with age, so I highly recommend making it today and do not forget the Fritos.

Homestyle Chili with Fritos

Unlike my other chili recipes, this one is mild with just a hint of heat. I tend to go heavy on the heat in my chili yet if you’re not a fan of heat, it’s very easy to adjust to your liking. Be sure to add a little at a time or half the spiciness at first. This recipe does not need any adjustments because mild is mild in this pot of liquid red. Checkout my recipes for Michelle’s Cincinnati Style Chili, Beef and Pork Tex Mex Chili with Pinto Beans, or Cowboy Chili with Black Beans. Each is a winner in my book and sure to please even the kiddos.

Homestyle Chili with Fritos

So here we go, start by grabbing a big pot or 6-quart Dutch oven, heat oil and add in ground beef to brown, breaking up meat while cooking. Stir in onion, bell pepper, and garlic until softened. Next, add in chile powders, cumin, red pepper flakes, coriander, cayenne, oregano and salt for a short time until fragrant. You’ll notice I used a combination of powders as each has a different flavor profile yet use what you like.

Pour in water, tomatoes, puree and beans. Bring chili to boil, reduce heat to simmer, cover and cook for 1 hour. Afterwards, cook uncovered for 30 minutes and adjust salt as needed. To serve, ladle soup into bowls and top with desired toppings. Most of all don’t forget the Fritos as they add a magical touch to this recipe. The kids will have a blast making their own bowl masterpiece. This chili also makes great chili cheese fries and nachos for gameday or any day should you desire. Enjoy!

Homestyle Chili with Fritos

 

Homestyle Chili with Fritos

2.25 to 2.5 pounds ground beef chuck (85/15)

2 T. vegetable oil

1 large yellow onion, diced

1 red bell pepper, diced

6 garlic cloves, finely minced

2 T. chili powder

2 T. ancho chile powder

1 T. Mexican hot chili powder

1 T. ground cumin

2 t. ground coriander

1 t. red pepper flakes

1 t. dried oregano

1/2 t. cayenne pepper

1/2 t. kosher salt plus more to taste

3/4 cup water

2 – 15.5 oz. cans Goya small red beans, rinsed and drained

1 – 28 oz. can diced tomatoes with juice

1 – 28 oz. can tomato puree

Fritos corn chips, green onions, sour cream, lime wedges, for serving

 

In a 6-quart Dutch oven, heat oil over medium-high heat. Add in ground beef and brown, breaking up chunks as it cooks, about 5 to 7 minutes.

Stir in onion, bell pepper, and garlic and cook until vegetables soften, and 8 to 10 minutes. Stir beef mixture on occasion to evenly cook.

Add in chili powders, cumin, coriander, red pepper flakes, oregano, cayenne, and salt, cooking for 1 minute, stirring constantly until fragrant and to keep from sticking to pot.

Pour in water, beans, diced tomatoes, and puree. Bring chili to boil then reduce heat to low simmer. Cover and cook for 1 hour.

Remove cover and cook for 30 minutes more. If chili gets to thick add some water. This chili should be on the thicker side. Adjust salt to taste.

Ladle hot chili into bowls and serve with toppings as desired.

 

Makes about 8 servings.