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So, we’ve been cooking at home a lot. We normally cook at home a lot, but it’s definitely a lot more than normal. Buying enough groceries to ensure three square meals and snacks is a lot.
We try to make “long-playing” meals; meaning meals that could last a couple of days. Since there’s only three of us (for now), it’s feasible to make a meal big enough for six people and it’ll last us a couple of days. And honestly, next-day leftovers totally kick booty.
I’ve experimented with many different chili recipes over the years, but I think I finally found the winner winner not-quite chicken dinner in this version.
Isn’t it purty?
Just about all of the ingredients are probably in your pantry as we speak! So you don’t have to make an extra grocery trip right now.
- 1 tablespoon olive oil
- 1 medium yellow onion – diced
- 1 pound 80% lean ground beef
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- Pinch ground cayenne pepper (optional)
- 1 cup beef broth or water
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (16 oz.) can chili beans, drained and rinsed
- 1 (16 oz.) can black beans, drained and rinsed (optional)
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth or water, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
If you tried it, let me know in the comments! 🙂
