This recipe never fails to get rave reviews from family, friends, and even strangers at potlucks. We make it every Christmas Eve and also all year round. It’s a go-to for all occasions, special or not!
I love that it’s a thick, hearty stew — not a thin soup. Try it out! You’ll need a pound of our ground beef, though I often double the recipe, so you might want to grab two pounds. The chili freezes well for an easy meal to pull out on busy nights.
Chili
Adapted from Betty Crocker’s Cookbook
4 servings
1 pound ground beef
1 onion, chopped
1-2 cloves of garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 Tbl. chili powder
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 can kidney, pinto, or other beans, rinsed and drained, if desired
In a large saucepan or skillet with a lid, cook beef, onion, and garlic together over medium heat, stirring occasionally, until meat is browned and onions are soft. (If you missed it, read about how to brown your ground beef here.)
Stir in remaining ingredients except beans. Bring to a boil, then reduce heat to simmer. Cover and simmer 1 hour, stirring occasionally. (Note: Instead of the one hour simmer, I sometimes transfer the chili to a Crockpot on low and let it hang out until I’m ready for it.)
Before serving, add the beans and simmer about ten minutes, or until heated through.
Serve with toppings of choice. We love corn chips, guacamole, grated cheese, and sour cream.
Enjoy!
-Tanya
