how to make chili in college | Cooking in College

Go to your cupboard and take a peek inside. Do you see any canned product that calls itself chili, get rid of it. Don’t throw it away, just donate it to your local food bank. You might be wondering why we would ask you to do something like that. And then again, you might have realized that this is a cooking blog.

Today’s recipe is going to be a perfect example of an easy meal that could come from a can but doesn’t have to (okay, it’s made from canned goods, but not just a single can). We’ve made this a couple times and the truth is, the more we make it the better it gets because we adjust it more and more. This recipe is the basics to a chili but certainly feel free to change it any way you like.

If you have an old family secret chili recipe or have a great idea that you would like to share, send it our way by emailing us at mail@cooking-in-college.com

Oh and just a quick suggestion, this chili goes REALLY well with our corn cake recipe!

Homemade Chili

Chili is a classic fall recipe that will stick to your bones and keep you nice an warm!

Servings – 8 to 10
Prep time – 5 minutes
Cook time – 70 minutes

Ingredients

2 pounds ground beef
3 medium onions chopped
4 cloves garlic minced
2 cans (14.5 ounces each) diced tomatoes
2 cans (14.5 ounces each) stewed tomatoes
1 can (14.5 ounces) tomato sauce
1 can (14.5 ounces) red kidney beans
3 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cinnamon
2 teaspoons oregano
2 tablespoons brown sugar
1 teaspoon paprika
1/2 teaspoon cayenne pepper

Protocol

1. In a large pot over medium heat, brown the ground beef and onions. Drain the excess fat.

2. Add all the rest of the ingredients to the pot, stir together and turn down the heat to low and let it simmer for 1 hour. Stir every 15 minutes or so. If you have the time, let it simmer longer so all the flavors can really come together.