Local-Style Chili: A Hearty Meal for a Cold Winter Night

As winter's chill settles over the Penobscot Valley, there's nothing quite like a steaming bowl of local-style chili to warm the soul.

 

This hearty dish, brimming with rich flavors, is ideal for cold evenings, weekend gatherings, or as a satisfying meal after a long day.

 

Crafted with ground beef, beans, tomatoes, and a blend of classic chili spices, this recipe fills your kitchen with inviting aromas and keeps everyone coming back for more.

 

Ingredients:

 

2 tablespoons olive oil

 

1½–2 pounds ground beef

 

1 large onion, chopped

 

3 cloves garlic, minced

 

1 green bell pepper, chopped

 

2 tablespoons chili powder

 

1 teaspoon ground cumin

 

1 teaspoon smoked paprika

 

½ teaspoon cayenne pepper (optional, to taste)

 

Salt and black pepper, to taste

 

2 cans (14–15 oz each) diced tomatoes

 

1 can (15 oz) tomato sauce

 

2 cans (15 oz each) kidney or pinto beans, drained and rinsed

 

1 cup beef broth or water

 

Optional toppings: shredded cheddar cheese, sour cream, chopped onions, crackers, or cornbread

 

Instructions:

 

1. Heat olive oil in a large pot or Dutch oven over medium heat.

 

2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.

 

3. Add the chopped onion and bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until softened.

 

4. Stir in the garlic and cook for about 30 seconds until fragrant.

 

5. Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir well to coat the meat and vegetables.

 

6. Pour in the diced tomatoes, tomato sauce, beans, and beef broth. Stir to combine.

 

7. Bring the chili to a gentle simmer. Reduce heat to low, cover, and let cook for 30–45 minutes, stirring occasionally.

 

8. Taste and adjust seasoning as needed. Add a splash of water or broth if the chili thickens too much.

 

9. Serve hot with your favorite toppings.

 

Serving & Storage Tips:

 

Chili tastes even better the next day as the flavors continue to develop.

 

Store leftovers in the refrigerator for up to 4 days.

 

This chili freezes well for quick winter meals.

 

For those interested in local culinary events, the Penobscot Valley hosts annual chili cook-offs that showcase the community's best recipes.

 

These events are a fantastic opportunity to taste a variety of chili styles and gather inspiration for your own cooking.

 

Keep an eye on local event calendars for upcoming dates and details.

 

Embrace the warmth and comfort of this local-style chili, and make it a staple in your winter meal rotation.

 

It's a dish that not only satisfies the appetite but also brings a sense of community and tradition to your table.