What’s better than a snowy Sunday and a pot of chili? Not much. Chili is somewhat of a staple in the Midwest, especially in the winter time. When it’s below zero outside you want something that warms you up from the inside. Yesterday we woke up to the most gorgeous snow fall in Omaha, it looked like a Christmas card outside and we didn’t have anywhere to be. Luckily I had braved the grocery store on Friday, just like everyone else in the city, and got a few key ingredients.

Sure, I went to the store, but chili is also a meal you can pretty much throw together with items you already have and it still comes out tasting like chili. I also think this is why many college students cook chili. It reminds you of being at home, and you can vaguely remember how your parents cooked it – along with a quick Pinterest search, and it still comes out tasting like a decent pot of chili. And it’s cheap. Definitely a college requirement! We’re talking like $1 a serving! That will definitely get you through winter finals!

There are hundreds of varieties of chili, but I tend to like a classic. With a little help from various cookbooks for techniques, watching my dad make endless pots without a recipe, and new flavors I’ve grown to love as an adult. I came up with this classic [grown up] chili, and if you’re in the midwest, pair with your favorite cinnamon rolls!

Here we go: Classic Beef Chili!

The Process:

Heat oil on high in a large pot/dutch oven. Add in beef, onion, and mushrooms, and cook until the beef starts to brown and the onion and mushrooms begin to release their juices.

Next add in the spices: chili powder, paprika, cayenne*, thyme, oregano, salt, and pepper. Stir together until fully incorporated and the beef is fully cooked.

Once the beef is brown, and the mushrooms and onions are soft, add in the chopped garlic. Stir for approximately one minute. Right here is when your kitchen starts to smell AH-mazing!

Then add in the remaining ingredients, beginning with the liquids, and stir, stir, stir! Bring to a boil and then simmer for at least one hour. That’s right, no need to drain the meat! When I first cooked “John’s Chili,” from Cravings Cookbook, and figured out you don’t have to drain the beef, my life changed forever.

After an ample hour has passed and you are ready to eat; spoon in bowls and top with your favorites. My go-to is cheese, sour cream, and Fritos. Birdbelly husband likes to punch his up a bit with jalapeños and a shake or two of hot sauce.

*I’m still kind of a wimpy adult and don’t like my food to have too much heat. I would consider this chili a mild-medium. You can adjust the cayenne to your liking, or do what Birdbelly husband does, and just add a little more heat at the end. The flavor will be more intense with a shake of hot sauce!

Recipe: