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–+ servings

Oregon Trail Chili

BeefChristmasClassicDiner-StyleFallGarlicHeartyHolidayHotMeal PrepOld-FashionedPotluckQuickSaltySavorySpicyStove-TopVegetableWinter
Time :50 minutes
Yield :8 servings
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Oh, pioneers of the kitchen! The path to exceptional flavors is clear with this Oregon Trail Chili recipe. Whether you prefer spicy-hot or mild, this beefy, herbaceous, sweet, and savory chili will bring a warm smile to your face. Oregon Trail Chili is also endlessly customizable, whether you like cilantro, cheese, a runny egg, or anything that fits your trailblazing palette! Let your mouth travel on earthy, smoky, and hearty tastes.
Oh, pioneers of the kitchen! The path to exceptional flavors is clear with this Oregon Trail Chili recipe. Whether you prefer spicy-hot or mild, this beefy, herbaceous, sweet, and savory chili will bring a warm smile to your face. Oregon Trail Chili is also endlessly customizable, whether you like cilantro, cheese, a runny egg, or anything that fits your trailblazing palette! Let your mouth travel on earthy, smoky, and hearty tastes.

Ingredients

For the chili:

  • 1 pound lean ground beef
  • 2 teaspoons salt
  • 1 1/2 cups red wine optional
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 yellow onion diced
  • 4 cloves garlic coarsely chopped
  • 1/2 tablespoon rosemary
  • 1 teaspoon sagebrush
  • 1 (14-16 ounce) can diced or stewed tomatoes
  • 3 cups kidney beans rinsed and drained
  • 2 1/2 cups water

Optional, for topping:

  • cilantro to taste, chopped
  • cheddar cheese to taste, shredded
  • red onions to taste, chopped
  • jalapeño to taste, chopped
  • sour cream to taste
  • 1 egg cooked over easy

Directions

  • On the stovetop, heat a large pot on medium-low heat.
  • Once the pot is heated, add in the ground beef, breaking it up and stirring it with a wooden spoon every few minutes as it browns.
  • While the beef is cooking, add the salt.
  • Once the meat is cooked through and begins to brown, about 5-7 minutes increase the heat to medium-high.
  • Deglaze the pot with the wine.
  • Let the wine cook off, about 3- 5 minutes. It can boil and steam off, but the pot should not be dry.
  • Add in the chili powder, the paprika, the onions, and the garlic.
  • Constantly stir until the onion mixture becomes fragrant, about 1-2 minutes.
  • Add the rosemary and the sagebrush and stir for 1 minute.
  • Add in the beans and the tomatoes and their juices.
  • Add in the water and stir, reducing the heat to medium.
  • Simmer on low heat for 20-30 minutes, stirring often.
  • Serve hot in medium-sized bowls and top with your favorite toppings!
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