Fall is one of my favorite seasons of the year. I love to spend my Sundays in the Fall relaxing in my house with my family while slow cooking food and watching football. One of my favorite comfort food to cook during the fall is Beef Chili. The chili is super easy to make, packed with delicious flavor and spices, and provides warmth when eaten during colder weather. The chili can also be eaten in so many different ways. This recipe is great for potlucks and even better after being reheated. I love it and happy to finally share this recipe with everyone.
2 pounds ground beef
2 medium onions, minced
1 28-ounce can of Crushed Tomatoes
3 10-ounce can of Rotel Diced Tomatoes & Green Chilies
1 can of Kidney Beans
1/2 bell pepper, minced
4-5 garlic cloves, minced
1/3 cup chili powder,
1 tablespoon cumin
1 1/2 teaspoon salt
1 tablespoon honey
2 tablespoons vegetable oil
Cooking the Chili – Add oil into large pot. Cook onions, bell pepper, and seasonings over medium heat for about 10 minutes until the veggies soften. Add garlic to the veggies and cook for about 1 minute. Add ground beef and cook until browned. Pour in crushed tomatoes, diced tomatoes, and kidney beans and stir until combined.
Simmering the Chili – Cover pot with a lid and simmer on medium low for an hour. After an hour, give the chili a stir and continue to simmer uncovered for about 1/2 hour to hour until chili thickens. Add salt to taste and serve.
- For a spicier kick, substitute bell pepper with minced jalapenos
- Substitute Kidney Beans with your favorite beans
- I prefer 80/20 ground beef, but you can use 90/10 lean ground beef or ground turkey for this recipe and it will still taste great.
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