Mom's Homemade Chili

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.

   Ca. 5 min.

3. 3

   Stir in the minced garlic and cook for 30 seconds more, until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to let the garlic burn, as it can become bitter.

4. 4

   Add the ground beef and pork sausage to the pot, increasing the heat to medium-high.

5. 5

   Use a spoon to break up the meat and cook until it is fully browned, which should take about 8-10 minutes.

   Ca. 10 min.

6. 6

   Carefully drain any excess fat from the pot.

   Ca. 1 min.

   Kokkens note: Tilt the pot and use a spoon to scoop out the fat, or use a turkey baster.

7. 7

   Return the pot to medium heat and stir in the chili powder, ground cumin, and smoked paprika. Cook for one minute to toast the spices.

   Ca. 1 min.

8. 8

   Pour in the crushed tomatoes, beef broth, and tomato ketchup. Stir well to combine all ingredients.

   Ca. 1 min.

9. 9

   Season with salt and pepper, then bring the mixture to a gentle simmer.

   Ca. 3 min.

10. 10

    Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally.

    Ca. 30 min.

    Kokkens note: If you are not adding beans, this is the main simmering step. A longer simmer develops deeper flavor.

11. 11

    If using, stir in the optional kidney beans during the last 10 minutes of the simmering time.

    Kokkens note: Adding beans at the end prevents them from becoming too mushy.

12. 12

    Taste the chili and adjust the seasoning with more salt or pepper if needed before serving.

    Ca. 1 min.