It's National Chili Day, plus it's also super cold and icy out. So, it sounds like the perfect day to enjoy a bowl of homemade chili!
Our friend Chef Ken Durbin, owner and founder of The At Home Chef, creates custom in-home dining experiences across the Tri-State from dinner parties to date nights. Voted Best Private Chef in Cincinnati and Northern Kentucky, The At Home Chef does all of the menu prep, shopping, cooking and even cleaning (click here to see our recent review). We know Durbin makes an incredible homemade chili, so we asked him to share his secret (well, not so secret anymore) recipe. He says he's available on his Facebook or Instagram pages all day if anyone needs any help, ideas or more tips! Learn more about The At Home Chef here or contact Durbin at email@example.com.
Chef Ken's Chili
- 1 tbsp. extra-virgin olive oil
- 1/2 large white onion, chopped
- 1/2 large green pepper,chopped
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 1/2 lb. ground beef
- 1 1/2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper (optional)
- Kosher salt
- Freshly ground black pepper
- 1 (15-oz) can kidney beans, drained
- 1 (28-oz) can crushed tomatoes
- Shredded cheddar
- Sour cream
- Thinly sliced green onions
- In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink
- Drain fat and return to heat.
- Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper.
- Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.
- Ladle into bowls and top with cheddar, sour cream, and green onions.