Best Classic Chili Recipe at Beechwood Inn in North Georgia

Best Classic Chili Recipe

Best Classic Chili – This traditional chili recipe is just like my mom used to make when we lived in Albuquerque, New Mexico with ground pork, beans, and a simple homemade blend of New Mexico fresh chili seasonings.

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Servings: 8-10 servings

Ingredients

1 tablespoon olive oil

1 large red onion – diced

2 pounds lean ground pork

1 1/2 tablespoons red chili powder

2 tablespoons green chile powder

1 1/2 tablespoons ground cumin

2 15 ounce cans high quality diced tomatoes (I like Muir Glen Fire Roasted)

1 tablespoon garlic powder

2 teaspoons sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cayenne pepper* -optional

2 (16 oz.) cans beans, drained and rinsed (I prefer black kidney beans or Navy beans)

Grated Sharp Cheddar Cheese

Fresh Cilantro

Sour Cream

Instructions

I like to place the tomatoes in our Bradley Smoker in an open bowl outside our kitchen and smoke them for about 20-30 minutes. If you have a smoker it’s a great way to add interest to your chile and Beans. While I am prepping the chile the tomatoes are smoking. I also run the diced tomatoes through our food processor for about 30 seconds. Not too much, we don’t want tomato sauce.
Place olive oil to a large soup pot and put it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally. Next, add the ground pork to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the pork is browned, stirring occasionally. Stir in the chili powders, cumin, garlic powder, salt, pepper, and optional cayenne. Combine well.
When finished smoking add the tomatoes, drained beans and stir well.
Bring the liquid to a low boil, then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Taste Chile and adjust seasonings as you prefer.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. To serve take warm soup bowls and place Chile in the bowls, garnish with grated cheddar, fresh cilantro and a dab of sour cream. I place some bottled smoked Chipotle, sauce on the table when dining.