How to Make Tasty Dad's Chili

Dad's Chili. Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

I am not a big lover of chili but growing up I always loved my Dad's chili. I didn't have the recipe when he died and after lots of digging in my memories and trial and errors I finally figured it out. It's a 'sweet' chili rather than a spicy one but could very easily be spiced up. You can have Dad's Chili using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Dad's Chili

1. It's 1 lb of ground sirloin.
2. Prepare 3-4 of diced vine-ripe tomatoes.
3. You need 1 cup of (or more, to taste) cooked pinto beans**.
4. It's 3 Tbsp of tomato sauce (optional).
5. It's 3 of diced garlic cloves.
6. You need 1/2 cup of diced red onion.
7. It's of Oregano.
8. Prepare of Cumin.
9. You need of Paprika or crushed red pepper flakes (desired spice level).
10. It's 1 Tbsp of olive oil.

It always gets rave reviews whenever I make it. I use a packet of McCormick's Original Chili Seasoning for. Saute onion and jalapeno in butter. While onion sautes brown the beef and sausage, drain.

Dad's Chili step by step

1. In a 'chili pot' (with a cover), heat oil to a medium heat, then add garlic and onion. Saute for a few minutes, until fragrant..
2. Add 1Tbsp of oregano, 1/2tsp of cumin and 1tsp of paprika. Stir..
3. Add beef and brown to a pink/brown shade (almost fully cooked). If you choose to 'spice up' seasonings, do it now. I love experimenting with garam masala, savory, ground clove, cinnamon, turmeric, black pepper and ground ginger.
4. Add beans with a 1/4 cup of liquid from cooking or can. Stir. Cover and cook for 5-10min. on med/low heat. (This is when you can dice the tomatoes).
5. Add 1Tbps of oregano, and more paprika or crushed red pepper flakes to taste. Then add tomatoes. Stir. Cover. Continue cooking for 10min..
6. The chili will be 'done' now. But, the longer you let it simmer, the deeper the flavor. Thicken the chili with tomato sauce, or tomato paste, but keep in mind to add more spices to adjust the flavor..
7. For me, I've adjusted 'too spicy' with oregano and hint of basil. I've adjusted 'too mild' with savory and paprika. Have fun!!! Enjoy:-).
8. *If you have never cooked beans from scratch for your chili, I recommend you try it. What a difference!! 1/2 to 3/4cup dried beans is plenty for this recipe. Soak them in 2cups of water over night. Dump the water into your garden in the morning and place the beans in pot with 4cups of water, 2-3 halved garlic cloves, black pepper, paprika and possibly a cinnamon stick or 2. Bring to a boil, turn down to simmer, and cover. Cook for 3-4hours..

To a large stock/soup pot over low heat add beans, green chilis, and tomatoes. Add onion and jalapeno when tender to pot and add meat when brown. Add chili powder, garlic, and cumin. My dad's chili is hearty, spicy, and full of meat. My dad calls it the "all meat, all the time" chili.