There are just certain “go-to” foods that we associate with times of the year. And a big pot of warm, filling chili has “winter” written all over it.
This recipe is very easy, and mostly hands-off. It can be made ahead of time (and even frozen!), and leftovers taste great the next day.
You can use any ground protein you like, pick your favorite beans, and dial the heat up or down according to your preferences.
Just be sure to have lots of toppings on-hand!!!
Beef and Bean Chili:
- 2 pounds ground beef, turkey or chicken
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1 large garlic clove, minced
- 2 – 4 tablespoons chili powder
- (2) 15-ounce cans red kidney beans, drained and liquid reserved
- 28-ounce crushed tomatoes
- 6-ounce can tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Chopped parsley, shredded cheddar, tortilla chips, sour cream to accompany.
In a 5-quart pot combine the beef, pepper, onion and garlic. Saute over high heat, breaking up the beef and cooking till the liquid is almost evaporated. Add the chili powder and stir for one minute. Add the liquid from the beans, the tomatoes, tomato paste, salt and sugar. Bring to a boil, cover, reduce heat and simmer for 20 minutes, stirring occasionally. Uncover and continue cooking for another 30 minutes, stirring occasionally. Add the reserved beans and cook for an additional 15 minutes.
Serve with accompaniments.
