Mama’s Wintertime Chili Supreme
Why I Love This Recipe
Growing up on a farm in rural Oklahoma, I loved the winter evenings when our large family would share a pot of Mama’s homemade chili. Even though it was a simple recipe, it was always hearty and delicious, warming me inside even as our fireplace warmed me on the outside. Although I have added beans, chunky tomatoes, and a couple of toppings to my version, it is still reminiscent of Mama’s when its wonderful aroma fills my own kitchen these many years later.
I share it not just because it is delicious and easy to make, but because it warms both heart and soul.
Ingredients You'll Need
2 tablespoons canola oil
1 large yellow onion, finely diced
2 1/2 lbs. (85-90% lean) ground beef
2 (1 oz.) pkgs. chili seasoning mix
2 tablespoons chili powder
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ cup water
1 (14.5 oz.) can beef broth
2 (14.5 oz.) cans fire-roasted petite diced tomatoes
1 (15 oz.) can pinto beans, rinsed and drained
1 (14.5 oz.) can black beans, rinsed and drained
1/4 cup unsalted butter
1 cup Panko
2 cups shredded cheddar cheese
3 tablespoon finely snipped fresh cilantro leaves
In a heavy bottom 6-quart saucepan, heat oil over medium high heat.
Add onion and cook for 4-5 minutes until onion soften, stirring often.
Add ground beef. Cook for 6-8 minutes more until beef is done, stirring often.
Stir in remaining ingredients.
Cook over medium heat for 15 minutes then reduce heat to low and simmer for 30-45 minutes, stirring often.
Meanwhile, for toppings, melt butter in a large skillet over medium high heat. Stir in Panko. Cook for 2-3 minutes or until Panko is golden brown, stirring constantly. Remove from heat.
To serve, ladle chili into serving bowls. Top each with ¼ cup of cheddar cheese. Sprinkle each with about 2 tablespoons of Panko then sprinkle each with a small amount of cilantro. Serve immediately.