Is Chili a Soup or a Stew?

I have no idea the answer to that question. All I know is that when the cool weather comes in the Fall, Tate and I cannot wait to break out our chili recipe. It is the perfect mix of flavors and is always best as leftovers when the tomatoes and meat flavors blend and deepen. It is traditional and hearty and when done right using spicy Mexican chili powder, the heat warms your body all the way to your toes. We sometimes top it with a salsa cruda with guacamole or just make a batch of sweet honey corn bread.

Old Fashioned Chili

• 2 lbs. grass fed ground beef

• 2 medium onions, chopped

• 1 green pepper, chopped

• 3 garlic cloves, minced

• 2 cans kidney beans (drained)

• 2 cans diced tomatoes with juice

• 1 8 ounce can tomato sauce

• 1.5 cup beef broth

• 2 tablespoons Hot Mexican Chili Powder or regular Chili Powder (less spicy)

• 1/2 teaspoon oregano

• 1/2 teaspoon cumin

• salt to taste

1. In a skillet, cook hamburger, onion, bell pepper, and garlic. Drain off fat if necessary.

2. Transfer to slow cooker and add kidney beans, diced tomatoes, tomato sauce, broth, chili powder, oregano and cumin.

3. Stir to combine.

4. Cook on low for 8 to 9 hours.

5. Add salt to taste in the last hour.

6. Serve with corn bread, avocado or salsa cruda.

This recipe can be easily modified for cooking on the stovetop or in the pressure cooker. I have made it all three ways. I usually cook it on the stove until it reaches a thicker consistency. Chili tastes fantastic the longer it cooks, so don’t be afraid to leave it on a low temperature on the stove.

In my instant pot, I follow the same recipe except saute the meat right in the pot and then add the vegetables to be sauted. I pressure cook it for 30 minutes, allow the pressure to release naturally (about 10 minutes). You can serve immediately if you like a brothy chili, but I prefer mine thickened, so I usually turn it on saute for an hour to let it cook down with the lid off. Delicious! You could also add cornstarch mixed with water at this stage to make the thickening faster, but I’m not usually in a rush when I am making chili, so I just cook the heck out of it.

If you are interested, here is our recipe for salsa cruda as well. It makes a delicious, fresh topping to the chili.

Salsa Cruda

• 3-4 ripe tomatoes, diced

• 1 small red onion, diced

• 1 jalapeno, minced

• 1/3 cup chopped cilantro

• Juice of Lime

• Garlic powder to taste (or fresh minced garlic)

• Salt to taste

1. Mix together and serve immediately on top of chili.

Happy cooking!