This is a simple recipe I created using ingredients most likely found in your pantry. I use ground chuck which is very flavorful, due to the higher fat content, and If possible prefer to pick out a chuck roast and have the butcher grind it fresh. By draining the meat well before continuing with the recipe you are left with all the flavor without the grease. By adding the spices to the chuck, onions and garlic and allowing them to cook for several minutes before adding the rest of the ingredients the chili is truly infused with flavor.
When my younger son was still living at home, and he’s a chili lover, he was always ready and willing to critique the chili when it was finished. Invariably, his comment was it’s great, but it could use more chili powder. I listened to him to a point, and the final recipe reflects this. He now lives in San Francisco and called me one day for the chili recipe. After which, he thanked me and told me he'll just add a little more chili powder!
One thing we both agree on is to serve it over macaroni. This is something I discovered while living in Chicago …and they call it chili mac! Just pour that spicy chili over some macaroni, garnish with your choice of cheddar cheese, onions, sour cream, whatever your preference, and enjoy, Chicago style! —dinner at sheila's
canola oil, divided
ground chuck (if possible pick out a chuck roast and have the butcher grind it for you)
1 and 1/2
medium yellow onions, chopped
garlic cloves, minced
paprika, or 1 teaspoon paprika and 1 teaspoon smoked paprika
3 and 1/2 to 4 tablespoons
1 and 1/2 to 2 teaspoons
can crushed tomatoes
can whole tomatoes with juice , or diced tomatoes with juice
can red kidney beans, drained (if you like a lot of beans, add a can of cannelini beans, drained)