Homemade Chili is a staple food here in Minnesota because we get us some COLD winters. I love them! You know why? Here’s why: sweaters, hot chocolate, fall and winter essential oil diffuser recipes (because candles are toxic, but I still need those yummy scents!), and my family’s homemade chili recipe. #sweaterweather. I hope you enjoy it too!
Tip: Here in the midwest, we like our food pretty, NOT spicy! I happen to be an anomaly and I love, love, love heat in my food. So, I always add jalapenos to my chili after I put it in my bowl. For this reason, I did not include them in this recipe, but they make a great addition!
My Family Favorite Homemade Chili Recipe
- 4 qt jars of homemade tomato sauce
- 2 lbs ground beef
- 4 cans organic kidney beans
- 2 cans organic garbanzo beans
- 2 cans organic black beans
- 2 cans northern white beans
- 2 cups cherry tomatoes, halved
- 6 onions, diced
- 1 (7oz) jar of tomato paste (to thicken the chili) — we use this kind
- 1/2 cup fresh organic basil, chopped
- 1-2 Tbsp cumin powder (to taste preference)
- 2-4 Tbsp chili powder (to taste preference)
- Sea salt to taste
- 1 Tbsp coconut oil for sautéing onions
- In a large stockpot, sauté the chopped onions in coconut oil until fragrant.
- In a skillet, cook the beef until cooked through.
- Add the meat to the onions in the stockpot.
- Add the beans, tomato sauce, cherry tomatoes, tomato paste, salt, cumin, and chili powder.
- Put a lid on the stock pot and cook until the flavors have combined well and it’s nice and hot.
- Add the basil, and more spices if needed.
- Serve with grated raw cheese or sour cream.
- This feeds a crowd! I typically freeze half of the batch so we can have some to eat later on.
- Lasts up to one week in the fridge, and lasts for months in the freezer.