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.
IngredientsFor the soup: • 1 pound ground beef, lean • 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, cooked and drained • 2 1/2 cups water For the optional toppings: • cilantro, chopped, to taste • cheddar cheese, shredded to taste • red onion, to taste, raw and chopped • jalapeño, to taste, chopped, for heat leave the seeds in • sour cream, to taste • 1 egg, cooked over easy
On the stove-top, 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 in 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, paprika, onion, and garlic.
Constantly stir until the aroma of the onion and garlic cooking become fragrant, about 1-2 minutes.
Toss in the rosemary and sagebrush and stir for 1 minute.
Add in the beans and the can of tomatoes, including the liquid in the can.
Add in the water and stir, reducing the heat to medium.
Simmer on low heat for 20-30 minutes, stirring often. Taste and adjust the seasonings.
Serve hot in medium-sized bowls and top with your favorite toppings!