Classic Chili Recipe
Updated: Feb 14
It only takes an hour to make this hearty, soulful chili recipe that will last for days
This chili recipe will satisfy your taste buds and warm you up on fall and winter nights.
1 lb ground beef
1 large onion, diced
2 tbsp brown sugar
2 celery ribs, chopped
4 garlic cloves, pressed or minced
½ tsp Kosher salt or non-iodized table salt
2 tbsp chili powder
1 ½ tsp paprika
2 tsp cumin
½ tsp cayenne pepper, to taste
2 cups fresh tomato, chopped
2 cups black beans*
2 cups water, or homemade low-sodium broth* (vegetable or chicken)
1 ½ tsp red wine vinegar or lime juice
LID-friendly toppings: avocado, sliced or diced; salt-free tortilla chips; crumbled cilantro, chopped
Preparing fresh tomatoes: Cut a small X in the bottom of each tomato and immerse it in boiling water for 30 seconds. Remove and slip the skin off.
Cut tomato into quarters and scoop out as many seeds as you can, reserving liquid. Then, dice.
Preparing the chili: brown ground beef, and drain.
Stir in the onion and celery. Cook until the onions are translucent, about 7 to 10 minutes.
Add garlic, salt, chili powder, paprika, cumin, and cayenne pepper; cook until fragrant, about 1 minute.
Add the tomatoes and their juices, the drained black beans, and water (or fresh broth).
Stir to combine and let it come to a simmer. Continue cooking, stirring occasionally and lowering the heat if necessary, for 30 minutes.
Add red wine vinegar or lime juice and mix to combine.
Serve in bowls with the garnishes of your choice. It yields 4 to 6 servings.
The chili will keep in the refrigerator for about 4 days, or you can freeze it to keep it longer.
*Note: If using canned black beans, check the label to make sure there is no iodine included. Do the same if you opt for store-bought broth instead of homemade.
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Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.