Really Old-Fashioned Chili With Salsa Cruda

There’s something about the aroma of chili simmering on the stove that instantly transports me back to my childhood. I remember cool autumn evenings spent at my grandmother’s house, the air thick with the savory scent of spices and simmering tomatoes. We’d gather around the worn wooden table, ladling steaming bowls of her chili, topped with a generous dollop of sour cream and a sprinkle of cheddar cheese. It wasn’t fancy, but it was pure comfort – a warm hug in a bowl that always made me feel right at home. Now, I strive to recreate that feeling for my own family, and this recipe comes darn close.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 8-9 hours
• Total Time: 8 hours 30 minutes – 9 hours 30 minutes
• Servings: 8-10
• Yield: Large pot of chili
• Dietary Type: Varies depending on toppings; easily adaptable to gluten-free and dairy-free

Ingredients

• 2 lbs ground sirloin
• 2 medium yellow onions, chopped
• 1 medium yellow bell pepper or 1 medium red bell pepper, seeded and chopped
• 3 garlic cloves, minced
• 2 (15 ounce) cans red kidney beans, rinsed and drained
• 2 (14 3/4 ounce) cans diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups beef broth
• 2 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt, to taste

Salsa Cruda

• 3-4 large ripe tomatoes, finely diced
• 1 small red onion, finely diced
• 1 jalapeno pepper, seeded and minced (adjust to taste)
• 1/3 cup chopped fresh cilantro
• 1 lime, juice of
• Garlic powder
• Salt

For Serving

• Shredded sharp cheddar cheese
• Sliced avocado

Equipment Needed

• Large skillet
• Slow cooker (crockpot)
• Large bowl
• Knife
• Cutting board

Instructions

1. In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps with a spoon or spatula. This usually takes about 8-10 minutes. Drain off any excess grease to prevent a greasy chili.
2. Transfer the cooked meat and vegetable mixture to a slow cooker.
3. Add in the kidney beans, diced tomatoes with juice, tomato sauce, beef broth, chili powder, oregano, and cumin to the slow cooker.
4. Stir well to combine all the ingredients, ensuring that the spices are evenly distributed throughout the mixture.
5. Cover the slow cooker and cook on LOW for 8-9 hours, stirring occasionally. This long, slow cooking time allows the flavors to meld together beautifully. Be sure to check the chili periodically to ensure it is not drying out. If it looks too thick, add a little more beef broth.
6. During the last hour of cooking, season the chili with salt to taste. Start with a teaspoon and adjust as needed. Remember that the flavors will continue to develop as the chili simmers.
7. While the chili is cooking, prepare the Salsa Cruda: In a bowl, combine the diced tomatoes, red onion, jalapeno pepper, cilantro, and lime juice. Season with garlic powder and salt to taste. Stir gently to combine.
8. Refrigerate the salsa cruda until ready to serve. If you must make the salsa the night before, it is best to add the cilantro and lime juice just before serving to prevent the cilantro from wilting and the lime juice from making the tomatoes too soft.
9. To serve, ladle the chili into bowls and top with a generous spoonful of salsa cruda, shredded sharp cheddar cheese, and sliced avocado.

Expert Tips & Tricks

• Spice Level: For a spicier chili, leave some of the seeds in the jalapeno pepper when making the salsa cruda. You can also add a pinch of cayenne pepper to the chili itself during the cooking process.
• Meat Variety: While ground sirloin is preferred, you can substitute with ground beef or even ground turkey for a leaner option.
• Vegetarian Option: Omit the ground sirloin and add an additional can of kidney beans or other beans of your choice (black beans, pinto beans, etc.) for a vegetarian chili.
• Thickening the Chili: If your chili is too thin, you can thicken it by mashing some of the kidney beans against the side of the slow cooker. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili during the last hour of cooking.
• Make-Ahead Tip: The chili can be made a day or two in advance and stored in the refrigerator. The flavors will actually intensify overnight. Reheat gently on the stovetop or in the microwave before serving.

Serving & Storage Suggestions

Serve the chili hot in bowls. The bright, fresh salsa cruda is the perfect counterpoint to the rich, hearty chili. The cheddar cheese adds a creamy, salty element, while the avocado provides a smooth, buttery texture.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, thaw the chili overnight in the refrigerator and then heat on the stovetop or in the microwave until heated through. Add a little beef broth if the chili has thickened during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	402 kcal	N/A
Calories from Fat	114g	28%
Total Fat	12.7 g	19%
Saturated Fat	4.8 g	24%
Cholesterol	73.7 mg	24%
Sodium	582.6 mg	24%
Total Carbohydrate	38.8 g	12%
Dietary Fiber	11.9 g	47%
Sugars	8.1 g	N/A
Protein	35.1 g	70%

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

Variations & Substitutions

• Spicier Chili: Add a can of diced tomatoes with green chilies (such as Rotel) or a teaspoon of cayenne pepper to the chili during cooking.
• Smoked Flavor: Add a teaspoon of smoked paprika to the chili during cooking.
• Different Beans: Substitute black beans or pinto beans for the kidney beans.
• Cornbread Companion: Serve this chili with a side of homemade cornbread for a complete and satisfying meal.
• Add Vegetables: Chopped zucchini, carrots, or celery can be added to the skillet along with the onions and bell peppers.

FAQs (Frequently Asked Questions)

Q: Can I make this chili on the stovetop instead of in a slow cooker?
A: Yes, you can simmer the chili on the stovetop over low heat for about 2-3 hours, or until the meat is tender and the flavors have melded. Be sure to stir it occasionally to prevent it from sticking to the bottom of the pot.

Q: Can I use canned diced tomatoes without juice?
A: While you can, the juice adds moisture and flavor to the chili. If you use canned diced tomatoes without juice, you may need to add a little extra beef broth to prevent the chili from drying out.

Q: How long does the salsa cruda last in the refrigerator?
A: The salsa cruda is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. The tomatoes may become a bit softer over time.

Q: Can I freeze this chili?
A: Yes, this chili freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2-3 months.

Q: What can I serve with this chili besides cheese and avocado?
A: Sour cream, plain Greek yogurt, chopped green onions, tortilla chips, and a drizzle of hot sauce are all great additions to this chili.

Final Thoughts

This old-fashioned chili is more than just a recipe; it’s a taste of tradition, a comforting bowl of warmth that brings people together. I encourage you to give it a try, experiment with different variations to suit your taste, and share it with your loved ones. Don’t be afraid to get creative with the toppings, and most importantly, savor every bite. I’d love to hear about your experience – let me know in the comments how it turns out for you! Perhaps you’ll enjoy it with a side of crusty bread for dipping, or a crisp green salad to balance the richness. Happy cooking!