Chili Like at That Place Dave Named After His Daughter Copycat

I remember the first time I tasted this chili. It was a blustery autumn day, and the aroma alone, wafting from a steaming bowl, promised warmth and comfort. I was instantly transported back to childhood, to simpler times, and the feeling of being wrapped in a cozy blanket. Each spoonful was a symphony of flavors that lingered long after the bowl was empty, leaving me craving another taste of that familiar, heartwarming goodness. This recipe attempts to recreate that very experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2-3 hours
• Total Time: 2 hours 20 minutes to 3 hours 20 minutes
• Servings: 12
• Yield: Approximately 4 quarts
• Dietary Type: Can be Gluten-Free, Dairy-Free (see notes)

Ingredients

• 2 lbs ground beef
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans, with liquid
• 1 (29 ounce) can pinto beans, with liquid
• 1 cup diced onion
• 1⁄2 cup diced green chili pepper
• 1⁄4 cup diced celery
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1⁄2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water

Ingredient Notes:

• To ensure a gluten-free chili, verify that your chili powder and other spices are certified gluten-free.
• For a dairy-free chili, skip the cheddar cheese topping or use a dairy-free alternative.

Equipment Needed

• Large skillet
• Large pot or Dutch oven
• Fork
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. Begin by browning the ground beef in a large skillet over medium heat. As the beef cooks, use a spoon or spatula to break it up into smaller pieces.
2. Once the ground beef is thoroughly browned, carefully drain off any excess fat. This will help prevent the chili from becoming greasy.
3. Return the cooked ground beef to the skillet. Using a fork, continue to crumble the beef until it’s broken down into pea-size pieces. This step is important for achieving a good texture in the finished chili.
4. Transfer the crumbled ground beef to a large pot or Dutch oven.
5. Add the remaining ingredients to the pot: the (29 ounce) can of tomato sauce, the (29 ounce) can of kidney beans (with their liquid), the (29 ounce) can of pinto beans (with their liquid), 1 cup of diced onion, 1/2 cup of diced green chili pepper, 1/4 cup of diced celery, 3 medium chopped tomatoes, 2 teaspoons of cumin powder, 3 tablespoons of chili powder, 1 1/2 teaspoons of black pepper, 2 teaspoons of salt, and 2 cups of water.
6. Stir all the ingredients together thoroughly to ensure they are evenly distributed in the pot.
7. Bring the chili to a simmer over low heat. Be careful not to let it boil, as this can cause it to scorch or thicken too quickly.
8. Once simmering, cover the pot and cook for 2 to 3 hours, stirring every 15 minutes to prevent sticking and ensure even cooking. The longer it simmers, the more the flavors will meld together.
9. After the cooking time, taste and adjust seasonings as needed. You may want to add more salt, pepper, or chili powder to suit your personal preference.

Expert Tips & Tricks

• For a richer, deeper flavor, consider browning the ground beef with a tablespoon of tomato paste. This will add a caramelized sweetness to the chili.
• If you’re short on time, you can use canned diced tomatoes instead of fresh ones. Just be sure to drain off some of the excess liquid.
• To make the chili thicker, remove about a cup of the cooked chili and blend it in a blender or with an immersion blender. Then, stir it back into the pot. This will add body to the chili without using any flour or cornstarch.
• For those who enjoy a smoky flavor, add a teaspoon of smoked paprika to the chili.
• If you accidentally add too much spice, a tablespoon of brown sugar or a splash of vinegar can help balance the flavors.
• This chili is even better the next day, as the flavors have more time to meld together in the refrigerator.

Serving & Storage Suggestions

Serve this chili hot, garnished with your favorite toppings. Chopped onions and shredded cheddar cheese are classic choices, but you can also try sour cream, avocado, cilantro, or a dollop of plain Greek yogurt.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. To freeze, allow the chili to cool completely, then transfer it to freezer-safe containers or freezer bags. It can be stored in the freezer for up to 2-3 months.

To reheat, thaw the chili in the refrigerator overnight or use the defrost setting on your microwave. Then, heat it gently in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	359.6 kcal	N/A
Total Fat	12.8 g	19%
Saturated Fat	4.7 g	23%
Cholesterol	51.4 mg	17%
Sodium	1027.3 mg	42%
Total Carbohydrate	37.4 g	12%
Dietary Fiber	11.5 g	46%
Sugars	6.3 g	N/A
Protein	25.5 g	51%

Variations & Substitutions

• Vegetarian Chili: Replace the ground beef with plant-based crumbles or an equivalent amount of lentils.
• Spicier Chili: Add 1/2 teaspoon more black pepper, or for significantly more heat, add 1 tablespoon of cayenne pepper. For a real kick, include 5 or 6 sliced jalapeno peppers during the simmering process.
• Different Beans: Experiment with different types of beans, such as black beans, great northern beans, or cannellini beans.
• Sweet Potato Chili: Add a diced sweet potato to the pot for added sweetness and nutrients.
• Chicken Chili: Substitute ground chicken or shredded cooked chicken for the ground beef.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, you can! Brown the ground beef as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I use dried beans instead of canned?
A: Absolutely. You’ll need to soak the dried beans overnight and cook them separately before adding them to the chili. Adjust the water amount accordingly.

Q: How do I thicken the chili if it’s too watery?
A: You can simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry, then stir it into the chili and simmer for a few minutes until thickened.

Q: Can I make this chili ahead of time?
A: Yes, this chili is a great make-ahead dish! The flavors develop even more when it sits in the refrigerator overnight.

Q: Is this chili gluten-free?
A: This chili can be gluten-free. Be sure to check the labels of all your ingredients, especially the chili powder, to ensure they are certified gluten-free.

Final Thoughts

I hope this recipe brings you as much warmth and comfort as it has brought me over the years. It’s a classic for a reason: hearty, flavorful, and endlessly adaptable. Don’t be afraid to experiment with different ingredients and toppings to make it your own. And please, if you give it a try, let me know what you think! Pair it with a crusty loaf of bread for dipping, or a simple side salad for a complete and satisfying meal. Happy cooking!