My apologies for taking a month off without notice, which had to be done for personal reasons, but I’m back with a recipe for you! It’s still winter, which means it’s still a great time to make chili. I’ve got an easy chili recipe for you to try, and feel free to tweak it to your liking and let me know what you think.
I’ve been making chili for many years, but until now had never really written down a recipe. I figured it was time to document it for my family’s sake, you know, in case they decide they want to cook something themselves someday. This recipe is an easy one, very forgiving, and allows for alterations — additions or subtractions of items of your choice! Here’s how I do it:
1 pound ground meat (I use ground venison)
1 onion, finely chopped
1 large bell pepper, diced
1 quart beans (pinto, kidney, whatever you like)
1 large can diced tomatoes
1 large can crushed tomatoes
1 large can tomato sauce
Spices: chili powder (1-2 TBS or to taste), cumin (1 tsp), garlic powder (1/2 tsp), sugar (1 TBS), and salt & pepper to taste.
- Brown the meat, cooking the onion and pepper with it at the same time.
- Add all remaining ingredients and stir well. Bring to a simmer, and let simmer on low heat for 30-45 minutes. Enjoy!
This recipe can be made ahead and put in a crockpot to reheat for an easy meal. When serving, it’s great topped with sour cream, grated cheddar, chives, hot peppers, or crackers. It also pairs well with freshly made cornbread or crusty Italian bread…or even garlic bread. How do you make your chili experience the best? Do you add special ingredients or pair it with special toppings or sides? I’d love to hear about your chili — comment below!