Classic Chili
Classic Chili
Open in full-screen mode

Classic Chili

Preparation
15 MIN
Cooking
1 H
Servings
4
Freezes
Share

Ingredients

Preparation

  1. In a Dutch oven or large pot over medium heat, soften the bell pepper, onion and garlic in the oil. Add the meat and brown. Add the spices and cook for 2 minutes. Add the molasses and ketchup and cook for 2 minutes. Add the Dijon mustard, vinegar, tomatoes and beans. Lower the heat and simmer for 45 minutes. Season with salt and pepper. Remove from the heat and stir in the whole-grain mustard.

Comments

  1. Wow. Simply WOW. An outstanding recipe and super easy to make. Great flavour with tons of opportunities to customize. Next time I will make with chorizo sausage. You could certainly modify this to a veggie chili. Superb!

  2. Really good recipe! Cooked it for longer though, everyone enjoyed it.

  3. I was looking for something a little different from the usual chili that I make, and was intrigued by some of the ingredients in this recipe, such as the molasses. It didn't disappoint! Sweet and smoky, it's a great chili. I love that it's nice and thick, not at all watery. I like it with the addition of corn.

  4. Loved this! I did use a pound of ground elk and two hot italian sausages instead of the ground beef .... just because that’s what I had. Really really good. I’ll definitely be making this again.

  5. Absolutely perfect. I let it it simmer for three hours and added white wine while simmering. WOW

  6. Too much tomato - recipe is very high in acid and it overpowers all the great spices it contains. Would also like more kidney beans for texture.

  7. My boyfriend absolutely loves this recipe and so do I. It's the best chili I ever tasted! My boyfriend called it the 'chili of life' haha...

  8. Tasty, perhaps the coffee adds a darkness that suits us. Replaced the ketchup with the Compliments Craft Beer Chipotle sauce you can get at Sobeys. Replaced the quarter cup of water with Steamwhistle beer. Did I mention tasty?

  9. I made this dish last night fast and easy. As my family likes it a bit more spicy, I added chili spice to the meat as it was browning. I served it with cheese beer biskets. I thought adding the coffee was a nice touch. I will definitely make this recipe again.

  10. I was disappointed. I ended up looking at other recipes to rectify.

  11. J'utilise toujours cette recette pour mes chili et c'est délicieux. Par contre la première fois j'ai suivie la recette et au final c'étais trop épicer donc maintenant j'utilise moins de poudre de chili

  12. My Fiance and I made this recipe today. We added some extra chilli powder, and some fresh tomatoes, and corn, as well as tabasco, and it turned out pretty tasty.

  13. I made this and didn't like it.To me didn't really taste like chilli that much.I will go on to try other recipes as i love to cook.I enjoy trying other peoples recipes

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum