There was a time when the most popular Chili was this old-fashioned American Chili, different than today’s trendy versions. There was a time when Chili was made with simple ingredients and was served as a family meal, not a culinary adventure. A time when Chili was saucy enough to add a few crackers – and saucy enough that a spoon was used for eating, not standing up in your Chili. I miss that Chili!
Old Fashioned American Chili
My little sister suggested I do another Chili post; my last was White Bean and Chicken Chili, posted in 2011. This simple, old-fashioned chili I grew up with (My Mom made this) is my fave – but I told her I didn’t think anyone would be interested.
About Old Fashioned American Chili:
Turns out, she likes it best, too! Then I ran into a young lady puzzling over cans of tomatoes in the store, consulting with her boyfriend on her iPhone. She was making her (long-passed) Grandma’s Chili to surprise her Dad, who had been craving it for years. They had started it and were puzzled because they’d never had chili like this, so I explained to her.
That convinced me (I mean if there ever was a sign) that it was worth posting this old recipe! Just know this is a family recipe. It’s flavorful but not too hot, and a little basic by today’s standards. And basic doesn’t have to be a bad word!
Although simple, the chili is delish and made with ground beef, tomatoes, a few spices. and beans. It’s perfect family fare, comfort food at its finest. And who knows, maybe you’ll be craving it as much as my sister, myself, and the young lady’s father do.
Serving:
First of all, serve this with your fave toppings! I don’t think we ever even heard of such a thing when we were growing up, btw! Sour Cream? Cheese? Who would have thought!
This chili is great with crackers (saltines are traditional) but serve with tortillas or cornbread if you wish.
Making Old Fashioned American Chili:
This is easy with little prep work. I always double and sometimes triple the recipe – even if I’m at the house alone. And for sure if my son is around! As written, it makes 4 servings. That’s just a tease!
You’ll brown the ground beef as you dice the onions and bell pepper, and mince the garlic. Then dump it all into the ground beef. Once the veggies are softened, drain the excess fat. Add the spices in and stir around, giving them a chance to wake up and get flavorful. All that’s left is the tomatoes, the water, and the beans.
Add in your beans of choice, or if you’re doubling choose both if you wish. Simmer away (Mom kept it at a slow simmer for a couple of hours, but simmer to your desired consistency.) This isn’t meant to be a thick chili. I add less water and cook for less time. See notes in recipe.
Old Fashioned American Chili
Variations:
This might be a classic recipe but there’s room to tinker:
- This isn’t a spicy chili by today’s standards but adjust the heat to your audience. Cut back a bit for those who can’t handle spice or increase if you’re serving heat lovers.
- You might want to try using roasted poblanos instead of the bell peppers, or add diced jalapenos to the ground beef as you cook it. I like to sub oregano for the basil.
Poblano Chiles
Storing and Reheating:
When storing a heavy dense mixture like chili, especially if it is a large quantity, store it in wide, shallow containers. The point is to cool to safe temperatures all the way through as quickly as possible.
This keeps well for four to five days, covered tightly, and is even better after the first day. It freezes well; thaw in the fridge overnight and reheat on the stovetop or in the microwave, lightly covered.
Saving Money on Old Fashioned American Chili:
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to ever pay full price.
- The best prices at your grocery are before the Summer Holidays. Aldi or Lidl have great sales and your buyer’s club is worth checking.
- Each percentage drops to a low about once a quarter; being versatile gives more options for savings. The higher the fat percentage, the cheaper the cost, and the deeper the sales.
- Take advantage of sale-priced family packs – check the price per pound. Divvy up and freeze; most recipes call for one pound; some recipes. can get by with a little less.
Vegetables:
Onions: Watch for sales, buy in mesh bags for best pricing. Store in a cool, well-ventilated area away from potatoes. Summer onions can “go” quicker, but the fall/winter onions (storage onions) keep better; take advantage of great pricing in larger quantities.
Green Bell Peppers: Are always less than colored. Bell peppers go on sale often and keep for two to three weeks if kept out of condensation and dry. When the sale is great pick up extra and plan recipes around them.
Canned Whole Tomatoes:
I find the best value for canned tomatoes to be whole in the larger 29-ounce cans. My pantry is stocked with them. Unless the outcome of a recipe is specifically dependent on another tomato product, I substitute with the canned whole tomatoes.
- About once a quarter, there will be a stellar sale at the grocery. Stock up then. Aldi and Lidl both have great pricing. Buyers clubs offer “fancier” options at a decent price.
- Extremely versatile, the whole tomatoes can be used as is, crushed by hand for recipes like this, pulsed in the blender for “crushed” tomatoes, and whirred up to use as a tomato sauce. The quality is usually better than crushed, diced or sauce you might buy.
- If the larger cans are too much for a recipe, toss the remainder in a Ziploc, label with the amount, and freeze. Try to put items away in the same place in your freezer every time and they’re easier to find and use later.
Dried Beans:
Canned beans won’t break the bank but dried are always less expensive.
- At the grocery, look for them at a low before or after any holiday where ham is served and before Cinco de Mayo. Sales are usually unadvertised.
- Markets and discount grocery stores are great options and might even beat the grocery store sales prices.
- 1 pound of dried beans is roughly the equivalent of three cans. The standard can is 15 ounces (about 1 1/2 cups.)
Old Fashioned American Chili
Old Fashioned American Chili
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Total Time: 0 hours
- Yield: 4 to 6 1x
- Category: Soup
- Cuisine: southwestern
Ingredients
- 1 pound chopped (or ground) beef
- 1 large onion, minced
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1 teaspoon crushed cumin seeds (use about 3/4 teaspoon ground)
- 1/4 teaspoon cayenne
- 1/8 teaspoon basil
- 1 bay leaf
- 1 15 ounce can of whole tomatoes with juice (about 1 1/2 cups)
- 3 cups water (see note)
- 15 to 16 ounce can kidney or pinto beans, rinsed and drained, equivalent of 1/3 pound of dried before cooking, or about one and a half cups, cooked.
Instructions
To a large pot or Dutch oven, add the ground beef, heat over medium high, breaking down into small pieces. Add the onion, bell pepper, and garlic and saute until golden brown. Drain off any excess fat.
While the ground beef mixture is cooking, break up the tomatoes by hand, squishing them. If the top portion, near the stem is hard and unpalatable, remove and discard.
Add in the chili powder, salt, celery salt, cumin, cayenne, basil and bay leaf. Stir to incorporate the spices. Heat for a minute.
Add in the tomatoes and juice along with water. Bring to a boil, adjust to a simmer, and simmer uncovered until the sauce is thickened to desired consistency, about two to three hours, stirring now and then. Stir in the beans shortly before serving.
note: I use 1 1/2 cups water and simmer for about 1 1/2 to 2 hours. A good long simmer is important to meld the flavors.
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