Prep 15 mins
Cook 1 hr
As an Italian girl from New England, I can't really say much about chili. But my boyfriend and his family (neither Italian nor New Englanders) swear by this easy, economic recipe. We have had good results subbing ground beef-style veggie crumbles-- blasphemous I know, but sometimes we herbivores outnumber the omnivores--and I must say, it was pretty tasty! This is a really flexible recipe, so feel free to play with the amounts and types of peppers, spices, etc. Enjoy!
- 1 -2 medium onion, diced
- 1 small bell pepper, diced
- 1 -2 minced chili pepper (we usually use one jalapeno and one really small habanero)
- 2 (15 1/2 ounce) cans kidney beans, undrained
- 2 lbs ground round
- 2 (10 ounce) cans condensed tomato soup
- 1⁄4 cup butter
- 2 cups water
- 4 -6 teaspoons brown sugar
- 1 1⁄2 teaspoons salt
- 1 teaspoon chili powder
- Melt butter in a large, heavy-bottomed pot. Fry meat in butter until browned, breaking it up into small chunks as it fries.
- When meat is browned and crumbled, stir in diced onions, canned beans and their juice, tomato soup, and water.
- Season with brown sugar, salt and chili powder. Bring to a boil, then turn heat down and simmer slowly, uncovered, stirring from time to time until chili reaches desired consistency (1-3 hours depending on how thick you like it).
- Add more salt and chili powder to taste before serving. Garnish with grated cheese or sour cream if you like.