Classic Beef Chili

Classic Beef Chili

From now until the end of December, my to do list is about a mile long. I cross one thing off and suddenly 3 more things pop onto to the list. I don’t know how, but it just keeps multiplying!!! Pull out the Christmas decorations. Decorate the Christmas tree. Make cookies. Wrap presents. Make sure everything I ordered online shows up in the mail (that is a full time job in itself!!). And it goes on….and on……and on! If anyone is looking for gift ideas for me, a personal assistant would be great please!!! And then there’s the normal every day stuff that still has to be done, like grocery shop and make dinner. Well I’m here to help ya with that last one! I’ve got an easy, one pot, super filling, delicious, husband approved recipe, and it’s a good old fashioned chili! This is your basic chili recipe that will appeal to everyone. You can doll it up to suit your taste. Don’t like peppers, leave ’em out! Need to kick the spiciness up a notch, add some hot sauce. This is a recipe where I encourage you to do you!!! Heck if you forgot to buy a can of beans, just skip it! Pinky promise that it will still be awesome. This recipe is meant to be stress free!!! And I have a feeling that’s just what you need right about now. Toss this on the stove and go to work on that list! Think of it as an early Christmas present from me to you!

Here’s all you’ll need: ground beef, onions, peppers, garlic, chili powder, salt, oregano, stewed tomatoes, tomato sauce, and kidney beans. Chop the onions and peppers into small pieces. I will tell you time and time again, I am a total wimp when it comes to the spicy foods, so I of course, always use sweet green peppers. But you can use any kind of pepper that your heart desires to make this as mild or wild as you like!In a large pot, combine the peppers, onions, garlic, and ground beef. I started out with a dutch oven. I don’t know what made me think that I could fit two pounds of meat and all of the other chili goodness inside that lil pot, but I had to switch to my gigantic soup pot about half way through. So take it from me, grab a big pot for this one!Cook and crumble meat over medium heat until browned. Drain excess oil.Toss in the stewed tomatoes. Do not drain. We want all of that good tomatoe-y liquid right in there! Break up the tomatoes as you stir. I just corner them with a spatula and cut them in half or squish them against the side of the pot. That is a real technique. If you have picky eaters that aren’t into tomatoes, I find that if you break them up really, really good, the tomato haters don’t even mind that they’re in there. Really! I couldn’t believe it myself the first time I snuck them in. It’s really THAT good! BTW….did you notice the bigger pot??? Stir in the chili powder, oregano, salt, and tomato sauce. Bring to a boil. Reduce to a simmer and cook covered for one hour, stirring occasionally. Oh my yumm-ness!! So many good flavors!!Stir in the beans (with the liquid). Simmer uncovered for 20 minutes. Again this is an awesome time to freestyle. Do you really like beans??? Add two cans! Do you really hate beans??? Skip ’em! Make this recipe your own! For real. Go nuts!! Serve hot with your favorite chili toppings! I think cheddar, sour cream and green onions are absolutely perfection, but I also love adding crushed Tostitos. What are your favorite toppings or add ins?

Classic Beef Chili

November 29, 2017
: 8
: Easy

By:

Ingredients
  • 2 pounds ground beef
  • 2 onions, chopped
  • 2 green peppers, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 4 (14.5 ounce) cans stewed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans with liquid
Directions
  • Step 1 In a large pot, combine the peppers, onions, garlic, and ground beef. Cook and crumble meat over medium heat until browned. Drain excess oil.
  • Step 2 Stir in the stewed tomatoes (with liquid). Break up the tomatoes as you stir.
  • Step 3 Stir in the chili powder, oregano, salt, and tomato sauce. Bring to a boil. Reduce to a simmer and cook covered for one hour, stirring occasionally.
  • Step 4 Stir in the beans (with the liquid). Simmer uncovered for 20 minutes.
  • Step 5 Serve hot with chili toppings of your choice. Enjoy!

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