It’s All About the Toppings: Homemade Chili

Am I the only one who loves toppings, garnishes, sauces, etc.? I just love how they can take something that is kind of a cookie cutter recipe, and make it personal for everyone. My family is big on these types of dishes. When you have three little ones with various allergies and aversions it helps to not be a short order cook for everyone, but still give everyone some choices.

Chili is one of those dishes in our house. I make a pretty basic chili, but it is all about everything that goes along with it. My kids like the cornbread, rice, guacamole, avacados, cheese, tortilla chips etc. Which is fine, they are so consumed with their favorite toppings they don’t even realize they are eating chili sometimes. Brian and I have our favorite toppings too.

Brian likes his kind of old school. He likes it poured over home made cornbread with a little sharp cheddar on top.

Me on the other hand, I like a little squirt of lime, cilantro, and avacado slices. I also have some tortilla chips on the side for dipping.

Erin’s Chili
2 Tbs. olive oil
1 lb ground beef or ground turkey
3 ribs of celery chopped
1 bell pepper chopped
1 medium yellow onion chopped
2 cloves of garlic minced
1 to 2 Tbs. chili powder
1 Tbs. cumin
1 tsp Tobasco (a few shakes)
Salt and Pepper to taste
1 bottle of your favorite beer (I use Goose Island 312)
1 14 oz can white cannelini beans drained and rinsed
1 14 oz can red kidney beans drained and rinsed
1 28 oz can tomato sauce or crushed tomatoes

In a large pot over medium to medium high heat, pour olive oil. When the oil is rippling hot, add ground beef or turkey and crumble. When ground meat is thoroughly cooked, about 3 – 5 minutes later, add celery, bell pepper, onion, and garlic stirring occasionally. Cook for another 3-5 minutes or until vegetables are just soft. Then add chili powder, cumin, hot sauce, salt and pepper and stir until spices coat meat and vegetables.

Add beer and stir for about one minute scraping the bottom of the pot to deglaze. Then, add beans and tomato sauce and stir. Cover the pot and lower heat. Let cook for about 5 minutes or until chili is heated through.

What will you top yours with?

Suggestions for toppings
Cheddar Cheese
Chihuahua Cheese
Cornbread Crumbles
Sour Cream
Crumbled Tortilla Chips
Avocado Slices
Lime Juice
Cilantro
Green Onions
Guacamole
(Note: Some people like to serve chili over rice or pasta too!)