I love chili but some of the recipes out there are just way too complicated. 30+ ingredients with promises they’re all normal and easy to find. (And I’m totally guilty of this with some of my chili recipes, ahem, see my vegetarian three-bean chili recipe). But sometimes I just want a good ol’ basic chili that I can pull together without pulling apart my pantry.
When Tommy and I were visiting his family a few months ago, his mom made an awesome chili and when I saw the ingredient list, I was sold. This is pretty close to her recipe (I subbed in diced tomatoes and added extra water, when her recipe called for no tomatoes and just tomato juice), and I think this is pretty close to perfect. You know what’s not perfect? The forecast. It’s supposed to be 10* this weekend. More chili please.
Simple & Classic Beef Chili with Kidney Beans
Serves 6 (and makes awesome leftovers!)
- 2 pounds lean ground beef (I used 93%)
- 1 large onion, chopped
- 2 (15 oz) cans red kidney beans
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (10 oz) can tomato soup + 1 can water
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Garnish: sour cream, cheese, avocado, crumbled tortilla chips, cilantro
- Cook the beef and onion in a large dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink (about 10-12 minutes). Drain the fat and return the mixture to the dutch oven.
- Stir in the remaining ingredients, reduce heat to low and simmer for 1 hour, stirring occassionally.
You can also add everything to a crockpot (minus the garnishes, of course) after you cook and drain the meat. Cook on medium for 4-6 hours. That’s how I roll because crockpot recipes are the best.
Looking for a bean-free Paleo chili that’s also super simple? I got ya covered.