Since Dallan and I will be eating on the run this week, I thought it would be wise to make a huge pot of chili that we could eat off of for the next couple of nights. Lazy much?
I typically stick to soups that are vegetarian or that have chicken in them, so I thought a soup with beef was a nice break from the norm. This recipe took little to no effort and, since I made it with lean ground beef, is relatively healthy (unless I top my bowl off with cheese and sour cream).
If you really wanted to get fancy with this, you could mix in some spicy Italian sausage, or some worecheshire sauce, or some dark beer…. With chili, the possibilities are endless.
- 1 lb lean ground beef
- 1 large yellow onion (diced)
- 2-3 cloves garlic (minced)
- 1 green bell pepper (diced)
- 1-2 jalapenos with seeds removed (diced)
- 28 oz. can tomato sauce
- 28 oz. can petite diced tomatoes
- 15 oz. can dark kidney beans
- 15 oz. can pinto beans
- 1/4 cup chopped green bell pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 2-3 teaspoons (ranch dressing mix seasoning)
- 1-1.5 cups of corn
- In a large pot (or french oven) over medium heat, sautee onion, ground beef, bell pepper, and jalapeno until beef is browned. When beef is almost browned, add garlic.
- Next, add tomato sauce, diced tomatoes, kidney beans, pinto beans, and seasonings. Stir ingredients together. Then, bring chili to a boil and reduce heat to a simmer.
- Let chili simmer on low heat for about 20-30 minutes, then add corn. Simmer on low for an additional 10-15 minutes.
Note: You could also make this recipe in the crock pot.