Classic Chili
This fast and easy version of classic chili is quick enough to work for a weeknight. Very versatile and can be used as the foundation for many different meals. See notes for suggestion.
Equipment
- Medium-Large pot
- Strainer for draining and rinsing beans
- wooden spoon
Ingredients
- 1 Tbsp olive oil
- ½ cup sweet onion, minced
- 1-2 cloves garlic, minced or 1-2 TBSP
- 1 lb. lean ground beef for spicier, use Italian sausage
- 45 oz. pinto beans 3 cans
- 15 oz. kidney beans 1 can
- 15 oz. black beans 1 can
- 30 oz. canned, diced tomatoes
- 15 oz. canned tomato sauce
- 2-3 cups water, or beef broth, depending on desired thickness
- 1 recipe Chili Seasoning Blend 5 Tablespoons
- salt to taste, if needed after simmering
Chili Seasoning Blend (makes 5 Tablespoons)
- 3 Tbsp chili powder
- 1 Tbsp dried oregano
- 1½ tsp kosher salt
- 1½ tsp ground black pepper
- 1-2 dashes cayenne or ground red pepper
Instructions
- Open the five cans of beans. We recommend 3 pinto, 1 black and 1 kidney, but you could use all pinto if you wish or do whatever combo you like. Pour the beans into the strainer, while sitting in a sink. Use the faucet to rinse the beans thoroughly. Set aside till needed.
- Heat a heavy bottomed, medium sized pot over medium high heat. Drizzle in the olive oil. Add the minced onion and garlic. Lower heat. Sauté till aromatic.
- Add the ground beef. Use a wooden spoon to break it up and cook till fully browned and crumbled.
- Add in the drained beans, the two cans of diced tomatoes and tomato sauce. Use a little in the cans of tomatoes and sauce to rinse out and add to the pot. This does not have to be an exact measurement. About 2-3 cups of water.
- **Add a Tablespoon of Better Than Bouillon beef soup base or 2 cubes of beef bouillon. Or you can use already prepared beef broth to help rinse the cans of tomatoes and tomato sauce.
- Stir in the chili seasoning blend. Let the pot simmer on low, stirring occasionally, for anywhere from 20-40 minutes.
Notes
**Freezes VERY well. Cool to room temperature and seal in a freezer bag. When ready to serve, thaw in the refrigerator. Empty into a pot, lightly sprayed with olive oil to prevent sticking. Heat over medium-low heat, while stirring.
***Ideas for serving - A chili bowl with corn chips, cheese, sour cream etc. Loaded baked potato bar with baked potatoes, chili and other toppings. Chili dogs, with hot dogs, buns, chili, cheese, minced onion etc. Navajo Tacos - Fry bread base, with chili, cheese, diced fresh tomatoes, shredded iceberg lettuce, taco sauce, sour cream etc. Chili Fries - French fries as a base with chili, cheese and/or nacho cheese sauce and other toppings. Taco Salad - Tortilla chips, chili cheese, lettuce and tomato salad, black olives, green onion, ranch dressing.
*****Slow Cooker Instructions - Follow steps 1-3 using a skillet on the stove top to sauté the onions and garlic and brown the meat. Pour everything into the slow cooker, and transfer the meat mixture from the skillet to the slow cooker. Stir it all together. Put the lid on. Cook on low for 4 hours or high for 1-2 hours.