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Bumgarner Winery

Classic Chili

Classic Chili
Recipe Date:
February 1, 2020
Serving Size:
Cook Time:
Imperial (US)
This classic chili delivers without hours in the kitchen. Serve up with homemade cornbread, honey butter, and loads of topping options for a midweek chili bar extraordinaire. Pair with spicy Zinfandel.
  • 1 tbsp olive oil
  • 1 onion
  • 1 lb ground beef
  • 2 1/2 tbsps chili powder
  • 2 tbsps ground cumin
  • 2 tbsps granulated sugar
  • 2 tbsps tomato paste
  • 1 tbsp garlic powder
  • 1 1/2 tsps salt
  • 1/2 tsp ground pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups beef broth
  • 1 can diced tomatoes, petite
  • 1 can red kidney beans, drained and rinsed
  • 1 can tomato sauce

Heat olive oil in large soup pot. Add chopped onion and cook 5 minutes. Add ground beef and break it apart with a wooden spoon. Cook for 6-7 minutes.

Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Add diced tomatoes, kidney beans, beef broth, and tomato sauce. Stir well.

Simmer for 20-25 minutes. Let the chili rest for 5-10 minutes before serving.

Topping Suggestions;
shredded cheese, cheddar, cotija, or other preference
sour cream
sliced green onions
sliced jalapenos
tortilla chips

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