Simple Chili
I usually add a few slices of green chiles and drops of tabasco sauce to heat it up a bit
I usually add a few slices of green chiles and drops of tabasco sauce to heat it up a bit
- garlic powder to taste
- salt to taste
- 1 small onion finely chopped
- freshly-ground black pepper to taste
- 1 pound ground chuck
- 1 can tomato sauce (up to 2 cans, 15 oz each)
- 1 can diced tomatoes with garlic and onion (15 oz))
- 1 can pinto beans or chili beans (up to 2 cans, 15 oz each)
- 1 package mccormick's chili seasoning
- chili powder to taste
- Carbohydrate 29.9262766666667 g
- Cholesterol 53.0133333333333 mg
- Fat 15.5942433333333 g
- Fiber 8.74156670363744 g
- Protein 20.983925 g
- Saturated Fat 5.87652083333333 g
- Serving Size 1 1 Serving (292g)
- Sodium 396.511 mg
- Sugar 21.1847099630292 g
- Trans Fat 2.43963833333333 g
- Calories 340 calories
Step-by-step
- Brown the hamburger with the onion.
- Drain.
- Add hamburger and rest of ingredients to crockpot (or other methods maybe used) and cook on LOW 8 to 10 hours.
Long-simmered ground beef stews actually taste better on the second day after the starches in the beans have fully retrograded and bound the free water in the sauce. When home cooks rush aromatics, the raw sulfur compounds in the onion remain sharp and clash with the canned tomatoes. Browning the meat and the finely chopped onion together at medium-high heat for eight minutes drives off excess moisture and initiates the Maillard reaction before any liquid enters the pot. Transferring the mixture to a slow cooker for eight to ten hours on the low setting breaks down the collagen in the ground chuck without seizing the muscle fibers into tough pellets. Stored in an airtight container at four degrees Celsius or below, this chili maintains peak quality for up to four days. Leftover portions thicken significantly overnight as the bean starches swell, requiring a splash of water or stock during reheating to restore the proper coating consistency. Adjusting the heat with hot sauce or fresh chiles should happen after the long simmer because capsaicin concentrates as water evaporates during extended holding times.
