Minnesota Chili Recipe
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As I’m writing this blog post, the actual temperature is ZERO F and the wind chill is MINUS 14 F! So when it’s really cold outside, I love a big bowl of hearty chili. It has to have beans and it has to have meat to fully satisfy me. It goes extremely well with a nice crusty cornbread too. My dear, sweet husband named this Minnesota Chili because he says it isn’t real chili. He claims that real Texas Chili has cubed pieces of beef and no beans. That may be true, but since I grew up with Minnesota Chili and I am the one that prepared it, that’s what he eats. He can feel free to use the pots and pans to make whatever he wishes 😉
Chili is something so comforting to bubble on the stove on a cold day. It’s also a great one-pot wonder. I have even varied the recipe for the slow-cooker too. So let me show you how easy it is to whip up this Minnesota Chili.
If you need more visuals for recipes, just CLICK HERE for step by step instructions with pictures in my recipe blog post.
Enjoy the comfort of food!
Minnesota Chili
Print recipe
| Serves | 8 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Dietary | Diabetic, Gluten Free |
| Meal type | Main Dish, Soup |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party |
Ingredients
- 1lb ground beef (ground chicken or ground turkey work too)
- 2 teaspoons olive oil
- 3 ribs celery (diced)
- 1 Large onion (diced)
- 30oz diced tomatoes (2-15 ounce cans)
- 3 garlic cloves (finely diced and optional)
- 2 jalapeno peppers (finely diced and optional)
- 24oz tomato juice (or use 2-8 ounce cans of tomato sauce plus 2 cups of water)
- 1/4 teaspoon ground cayenne pepper (use more or less to taste)
- 3 tablespoons chili powder (use more or less to taste)
- 1 teaspoon ground cumin (use more or less to taste)
- 1/2 teaspoon dried oregano (use more or less to taste)
- 1 teaspoon kosher salt (use more or less to taste)
- 30oz kidney beans (2-15 ounce cans; you can use pinto or black beans instead)
Note
Recipe URL: https://recipesingoodtaste.com/?recipe=recipe-minnesota-chili
Directions
| Step 1 | In a large pot or skillet over medium high heat, use a wooden spoon to brown and break up your ground meat. Drain any liquid left with the meat. | |
| Step 2 | Return the pan to the heat and add the olive oil. | |
| Step 3 | Next add the celery and onion and stir to combine. Allow to cook for about 3 minutes until they just start to soften. | |
| Step 4 | Add in the diced tomatoes, garlic, jalapeno peppers, and tomato juice. Stir to combine. | |
| Step 5 | Add in the cayenne pepper, chili powder, ground cumin, dried oregano and salt and give the pot a big stir. Allow it to simmer on medium heat for about 10 minutes. | |
| Step 6 | Rinse and drain your canned beans. Add the rinsed beans to the pot and give it a good stir. Allow the chili to simmer another 10 minutes to warm the beans. | |
| Step 7 | After the 10 minutes, check the celery for doneness. It should be tender and this will be your signal that the chili is done. | |
| Step 8 | Top with diced onion and shredded cheese and serve with warm cornbread. |
