Description
Chili lovers rejoice as Brian Baumgartner’s famous Office chili recipe brings comforting flavors straight from Scranton’s beloved paper company. Simmered with love and generous chunks of beef, this classic dish delivers a robust meal that warms hearts and satisfies hungry souls.
Ingredients
Scale
Protein:
- 2 pounds lean ground turkey (or lean ground beef)
Vegetables:
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Canned Ingredients and Sauces:
- 1 can (6 ounces / 170 grams) tomato paste
- 1 can (24 ounces / 680 grams) diced tomatoes
- 1 can (16 ounces / 454 grams) tomato sauce
- 1 can (16 ounces / 454 grams) Bush’s Pinto Beans in a Mild Chili Sauce, undrained
- 1 can (16 ounces / 454 grams) Bush’s Kidney Beans in a Mild Chili Sauce, undrained
Seasonings and Other:
- 1 tablespoon grapeseed oil (or cooking oil)
- 1/2 cup water (optional)
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 4 teaspoons chili powder
- 2 teaspoons ancho chili powder
- 4 teaspoons oregano
- 1 teaspoon sugar
Garnish:
- Shredded cheddar cheese
Instructions
- Prepare the aromatic base by heating grapeseed oil in a large pot over medium-high heat, sautéing finely chopped onions, green bell peppers, and minced garlic until they become translucent and fragrant.
- Introduce ground turkey or beef to the pot, breaking the meat into small crumbles while browning thoroughly to develop rich, deep flavors.
- Enhance the mixture by stirring in tomato paste, ensuring every morsel of meat and vegetable gets coated with the concentrated tomato essence.
- Create the chili foundation by incorporating diced tomatoes, tomato sauce, and a carefully measured splash of water to achieve the desired consistency.
- Build complex flavor layers by adding black pepper, salt, chili powder, ancho chili powder, dried oregano, and a touch of sugar to balance the acidity.
- Allow the chili to reach a vigorous boil, then reduce heat and let it simmer gently, covered, for approximately 30 minutes, occasionally stirring to prevent sticking.
- Enrich the chili by introducing pinto and kidney beans with their accompanying sauce, stirring gently to integrate and continue simmering for an additional 20 minutes.
- Finish the dish by ladling the robust chili into serving bowls, topping with a generous sprinkle of shredded cheddar cheese or your preferred garnishes.
Notes
- Use lean ground turkey for a healthier twist, cutting down on saturated fat while maintaining robust flavor.
- Customize heat levels by adjusting chili powder and adding diced jalapeños for extra kick.
- Consider making this recipe vegetarian by replacing meat with plant-based protein like crumbled tofu or lentils.
- Batch cook and freeze in portions for quick weeknight meals, as chili often tastes better after flavors meld overnight.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg