Chili

Chili

February 20, 2019 Off By Laura Hartline
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Almost everyone in my house loves this chili. I say almost because of course there is Beau, who likes about 10 things. I’m not kidding. Luckily when I make this chili, we usually eat it with chips, cheese, and sour cream. If I grab some salsa and guacamole – Beau has a meal. Yikes! Anyone else have a kid like him?

Chili has to be one of the most versatile dishes that I make. You can eat it as a soup with chips, pour it over a baked potato (perhaps my favorite way), make a chili dog, or how about some chili cheese fries? I have also eaten it over thin spaghetti noodles – people call it Cincinnati Chili. Yup! So many options.

This recipe makes a LOT of chili. We always have enough left over to put in the freezer – which is great to pull out in the morning when you know the is going to be busy and by dinner time it is thawed and ready to heat up.

The recipe calls for 1-2 lbs of ground beef. I always use one but if you want it meaty – go for the 2 lbs. The 1/2 tsp of cayenne in there does not add enough spice to write home about. If you want a more spicy chili, I would add 1 tsp.

Another great thing about this chili is that it only takes about 30 minutes (or less) to throw together. Seriously, how great is that? Yes, it is better if you let it simmer on low for a good hour but if you don’t have time, don’t worry, it will still taste great!

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Chili

Classic chili, ready in minutes!

Course Main Course, Soup
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 onion diced
  • 1 bell pepper diced
  • 2 cloves garlic minced
  • 1-2 lbs ground beef
  • 2 cans red kidney beans
  • 2 cans black beans
  • 2 cans pinto beans
  • 1 can petite diced tomatoes
  • 1 can tomato paste
  • 1 8 oz can tomato sauce
  • 3 tsp chili powder
  • 1 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/2 tsp red cayenne pepper

Instructions

  1. In a large pot on medium heat, mix ground beef, onion, pepper, and garlic.  Cook until the meat is browned.  

  2. Add the tomatoes, paste, and sauce.  Stir until combined.  Next, add the spices.  Stir.

  3. Drain three cans of beans and add to the pot.  Add remaining three cans of beans, undrained.  Stir.  Allow to come to a boil and then turn to a simmer.  Let simmer for at least 10-15 minutes.  I usually let it sit on the stove for about an hour, stirring every 10 minutes or so.  







CategoryMeat Main Dishes Soups
Tagschili