Oh My Potluck!

Good recipes to share with friends.

Classic Beef Chili

Classic Beef Chili | OhMyPotluck.comI’m really excited to present a recipe from Ricardo Cuisine this week. I’ve partnered with them to present a delicious, potluck ready dish.

Last weekend, I whipped up some reasonably spicy, wonderful beef chili for a crowd of heat-loving friends, which resulted in great enjoyment. I used a really nice sized jalapeño and some extra cayenne to add a bit more kick and I swapped out the beef broth and ketchup for tomato juice, which worked out really well and saved me from having to run to the grocery store at the last minute. I also served the cilantro on the side instead of mixing it in, as a number of people are sensitive to that delicious herb (not me though, thank goodness).

Classic Beef Chili | OhMyPotluck.com Classic Beef Chili | OhMyPotluck.com

I must say: chilies are great for potlucks. I don’t know why I don’t always bring chilies. They hold their temperature and consistency really well and most recipes make a pretty large pot of the stuff. On top of that, the amount of preparation (aka vegetable cutting) is usually quite minimal. Once you put up with a few tears from cutting the onion, then you’re off to the races.

Classic Beef Chili | OhMyPotluck.com

Speaking of onion tears, here’s an older song by Teenage Fanclub that’s great to sing while cutting onions. It’s called “Don’t Cry No Tears Around Me.” While I think it’s mostly about losing out on true love, it makes a great onion-tear prevention tool:

Now onto the dish:

Classic Beef Chili

Good for a 6 to 8 person potluck.

(inspired by Ricardo Cuisine)

  • 1 onion, chopped
  • 1 jalapeño pepper, seeded or not, finely chopped
  • 2 tablespoons butter
  • 2 pounds (1 kilogram) ground beef
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1/4 teaspoon of cayenne
  • 1 can 28 ounce (798 milliliter) diced tomatoes
  • 1 can 19 ounce (540 milliliter) kidney beans, rinsed and drained
  • 1 cup regular or strong coffee
  • 1/2 cup tomato juice
  • 3 tablespoons lime juice
  • 1/4 chopped fresh cilantro, for serving
  • Salt and pepper, to taste
  1. Melt the butter in a large saucepan and brown the onion and pepper in it. Add the beef and cook until cooked through. Season with some salt and pepper, and then add the garlic, chili powder, cumin and cayenne. Cook for 2 more minutes, stirring constantly.
  2. Add the remaining ingredients, except the cilantro, and bring to a boil. Simmer, half-covered, for about 45 minutes or until it reaches your desired consistency. Adjust the seasoning to your taste. Serve with cilantro on the side, allowing the guests to add it to their liking.

Classic Beef Chili | OhMyPotluck.com


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This entry was posted on November 7, 2015 by in Main Dish and tagged , , , , , , .

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