It’s 23 degrees outside and the forecast later this week is for snow, freezing rain and who knows what else. And, of course, that means it’s perfect weather for a nice big pot of hot Chili! That’s what I’ll be making later today.
Everyone has their favorite Chili recipe, I’m sure. This one is quite simple. I usually change it up every time I make it, adding a bit of heat here or there as that is typically how we like it here.
If you need a meal that will warm you from the inside out, I highly recommend a big pot of this Chili. Serve with toasted cheese bread and you’ll be set! Stay warm!
Chili
- Total Time: 40 minutes
Ingredients
Scale
- 1 1/2 pounds ground round
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 4 cloves garlic, minced
- 2 28-oz cans chopped tomatoes
- 1 15-oz can tomato sauce
- 1 1/2 cups water
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 3 15-oz cans kidney beans
Instructions
- Place a large skillet over medium heat until hot; coat with cooking spray.
- Add ground round, onion, pepper, and garlic; cook until beef is browned, stirring to crumble meat. Drain. Add tomatoes and next 6 ingredients; stir well.
- Bring to a boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
- Stir in beans. Simmer until beans are heated thoroughly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
