Chili is the perfect food for fall and winter. It warms you up and keeps you full on a busy day. This chili recipe can be made quick and easy on the stove top. It can also be tossed in the slow cooker and left to its business for a few hours while you do something else.
A few weeks ago I was craving chili. I think it had something to do with the terrible onslaught of winter weather. It went from 110 degrees all the way down to 80! Brr. Okay, so maybe that sounds crazy but a 30 degree drop is still a big difference.
Whether your weather is hot, cold or somewhere in between, enjoy this chili for an easy, one-pot meal. What makes this meal perfect is that any ingredient can be substituted. No beef? use ground turkey. Don’t like bell peppers? Any veggies will do. One time Hubby tossed in some leftover corn – so good!
- 1 pound ground beef
- 1 medium onion, chopped small
- 1/2 a green sweet bell peppers, chopped really small
- 2-3 cloves of garlic, grated on the smallest microplane you own
- 4 cups canned beans or 2 cups dry beans, soaked
- 1 cup tomatoes, diced not too small (or canned)
- 1/2 cup tomato sauce
- 2 tablespoons chili powder
- 1-2 teaspoons dried basil
- 1-2 cups water, enough to make a fairly thin liquid (a lot will cook off)
- Brown the meat. Add the raw veggies if you’ve got them. Saute until the veggies are soft, but not mushy.
- Combine everything in a cooking vessel (stew pot, crock pot, anything big).
- Add enough water so that your food does not dry out, but not so much that it becomes soup.
- If you’re cooking in a big pot on the stovetop, simmer about 20 minutes. If you’re cooking in a crock pot, set it on low for 8 to 10 hours or on high for 4 to 5 hours.
- Serve with Fritos, crackers, tortilla chips, cheese, or anything else that you desire.
Note: I included measurements for everything, but you do not have to be precise with anything. I usually eyeball the measurements and change a few things, depending on what I have on hand. The great thing about chili is that you can use whatever you have in your cabinets.
Sometimes I just serve my chili with a side of saltine crackers. If I’ve got the time, I’ll make a batch of our favorite cornbread recipe. Top each bowl with grated cheese too.
How do you like your chili?