I’m guessing that for as many people in the world who eat chili there are that many recipes. It’s pretty easy really….meat, sauce, veggies and beans. Chili can be make quickly and eaten immediately or it can be thrown in the pot to simmer for a few hours. It can also be crockpot made AND it can be frozen. There’s white chili, vegetarian chili, hot and spicy chili, taco chili, and on and on.
It’s hard to make chili wrong. I have my go-to recipe that I easily throw together. A large pot of it will last for a few lunches throughout the week.
2 lbs ground beef
1 large green pepper, diced
1 medium onion, diced
1 large can Kidney Beans, drained (40.5 ounces)
1 jar Ragu spaghetti sauce
1 28 ounces chunky crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
Shredded Cheddar for topping
(*normally I would use 2 quarts of home canned tomatoes in place of Ragu and store bought tomatoes, but apparently, as I found when I went downstairs to grab two jars from our canning cupboard, I didn’t do any tomatoes this year!)
In a large pot brown 2 lbs ground beef.
Add diced onion and green pepper. Let cook until soft.
Add tomatoes and sauce, kidney beans and garlic and onion powders.
Mix well and either 1) let heat through and eat OR 2) let simmer on low for 2-3 hours.
Top with shredded cheddar.
Toppings: bacon bits, sour cream, chives, shredded cheeses, tortilla chips.
Spice: oregano, any version of hot peppers or hot pepper powder, chili powder, onion or garlic powders, hot sauce.
Meat: 2 lbs of ground anything will work: pork, turkey, beef, steak, sausage.
It’s also perfectly tasty as a vegetarian chili.