This chili recipe is quick and easy to make and is packed full of flavor and good for you ingredients. You only need one large pot to make this recipe, so there is very little to clean up. Once your veggies are chopped, the chili will simmer on the stove while it frees you to doing other things. From start to finish you can be eating chili in less than 90 minutes.
This chili recipe will feed 6-8 hungry adults, or will give you enough leftovers to freeze and reheat on a day you're too busy to cook. It goes very well with cooked rice, a side salad, or with garlic bread to dip into your bowl.
Step 1: Ingredients
2 pounds lean ground beef
4 large carrots
4 stalks celery
1 large onion
2 cups bell peppers
2 cloves garlic
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 (28 oz) can tomatoes
1 (5 1/2 oz) can tomato paste
1 tsp granulated sugar
1 tsp salt
1 large bay leaf
1 tsp or more of cayenne pepper (Optional)
2 (14 oz) cans red kidney beans
Step 2: Cook & Prep
In a large (4-5 quart) pot, add lean ground beef and cook on medium-high heat until no longer pink. While the ground beef is cooking, mince the garlic and chop up the vegetables into bit sized pieces or into a finer chop (if desired). For this recipe I utilized some bell peppers that I had frozen, so feel free to add frozen vegetables if you have them. You may also add up to 2 cups of additional vegetables if you have leftovers that need to be used up. (Veggies can be easily hidden in this recipe if you have fussy eaters!)
When the ground beef is fully cooked, add all your ingredients to the pot, EXCEPT the beans. Stir and cover and bring to a boil over medium-high heat, and then reduce heat to med-low and simmer for 40 minutes.
Step 3: Add the Beans
After the chili has simmered for 40 minutes, add the beans, give everything a good stir, and continue to simmer for an additional 20 minutes. Stir occasionally.
Once the beans have cooked in the chili, you may remove and discard the bay leaf.
Serve and Enjoy!
This recipe yields: 6-8 servings