Midwestern Chili

By Chef Konstantin Zaikin

Chili, whether it's done up South Western all the way to the Midwest, From Texas style to Cincinnati style all the way to Great Britain, this humble dish is enjoyed by many. This budget friendly recipe is a take on a classic flavor profile most of us have a reference point for. This will easily become a regular in your meal rotation, whether its a hearty bowl on a cozy night in or a side dish to a barbecue cookout, we’re certain you’ll love this rendition of a classic favorite.

In a 4-6qt pot, heat up on medium to high heat. 

Add ¼ cup Olive Oil, heat until smoking point.

Place ground beef in pot add one tablespoon of kosher salt. Turn heat down to medium-low.

Stir evenly, breaking up any clumps. 

Cook for 5 minutes or until all beef is cooked through. 

Add 2 onions, small to medium dice and 6 cloves of garlic, rough chopped or minced fine depending on personal preference. Keep heat on medium low.

Add another tablespoon of kosher salt and stir occasionally.

Add half can of tomato paste, about 3 Oz.

Add ¾ cup of water or stock, stirring to incorporate the tomato paste.

Cook for 5 minutes stirring frequently.

Add all spices listed above and crushed tomatoes.

Add another tablespoon of kosher salt and ¾ cup of water.

Cover pot with lid and bring heat to low. 

Stir every few minutes and cook for approximately 35-45 minutes.

Add two 16oz cans of dark kidney beans or any cooked beans available.

Simmer for 5 minutes.

Taste. 

Adjust for salt and other seasonings to personal preference.

Top with sour cream, chopped green onions, and shredded cheese. Enjoy.