Recipe Background
Oregon Trail Chili combines robust aromas and hearty textures, offering comfort with every bite.
Oregon Trail Chili brings a cozy warmth that’s as comforting as it is flavorful. The robust aroma of simmering spices fills the kitchen, creating an inviting space to linger. Lean ground beef forms the hearty base while chili powder, paprika, and the unexpected hint of rosemary and sagebrush transport you to a rustic campfire setting. As the pot bubbles gently, the kitchen comes alive with a dance of earthy scents and soothing sounds.
Texturally, this chili doesn’t disappoint. The tender chunks of beef contrast with creamy kidney beans, creating a satisfying bite in every spoonful. Diced tomatoes add a touch of brightness, cutting through the richness just enough to keep your taste buds engaged. A tip for an even deeper flavor: take a moment to let those onions and garlic brown slightly before adding the liquids.
Serving up a bowl, you get to customize the experience with your choice of toppings. Maybe it's a sprinkle of cheddar, a dollop of sour cream, or a kick from fresh jalapeños. Each element adds layers of taste and texture. The slower pace of preparation and the joy of sharing this meal make the whole process feel less about cooking and more about celebrating the simple pleasures of food.
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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