Recipe by SweetChef
This is how I make chili at home, and how my mom makes her chili. It's easy, and made from ingredients that most people have on hand in their refrigerator, freezer, or pantry. I use the leanest ground beef that I can find, so that I don't have to drain anything. You can use whatever you have, but definitely drain off the excess fat after cooking. Ground Turkey works well too. Enjoy.
Top Review by vickinca
DH made this last night for dinner Not a spicy Chile so if you want it spicy I would add a jalapino or some crushed dried pepper flakes we used tin of Mexican Black Beans & Sundried Tomatoe pasta sauce as that is what we had on hand decreased the red beans to one can and I dont think he added the pinto beans as I know we didnt have any of those on hand, used grd turkey. This Chile recipe we will be using again thanks for sharing
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 (15 ounce) cans kidney beans, drained but not rinsed
- 1 (15 ounce) can pinto beans, drained but not rinsed
- 1 (14 ounce) can whole canned tomatoes, not drained
- 1 (14 ounce) can diced tomatoes, not drained
- 1 (14 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- chili powder
Directions See How It's Made
- In large saucepan, brown ground beef with onions and garlic.
- Once ground beef is fully cooked, add remaining ingredients.
- Season with Chili Powder, Cumin, Salt and pepper to taste.
- Simmer on low as long as you like, I tend to leave it at least 30 minutes so the flavors have a chance to blend and develop, but as with any tomato-based dish, it tastes great the next day too.
- Serve hot, over rice, with cornbread, or with tortilla or corn chips. Also good wrapped up in a flour tortilla with cheese.
- Top with your favorite chili toppings.