It’s chili season, baby! The ingredients in this recipe are always in my pantry because this go-to fave is quick and easy, and can serve a ton of lovely people or be put in the freezer for a random busy Tuesday afternoon when dinner was put on the back-burner, pun intended!
Get out a big stock pot and let’s go!
You will need…
2 Tbsp olive or avocado oil
2 cups chopped onion, I personally love yellow
1 tsp minced or crushed garlic
1 cup chopped green pepper
2 lbs ground beef
4 lbs diced and crushed tomatoes
12 oz. can tomato paste
4 lbs kidney beans or a mix of beans
2 cups water
1 1/2 tsp salt
1/2 tsp crushed red pepper flakes
3-4 Tbsp chili powder
What to do…
My best tip before you begin: I always chop the veggies before starting any meal, it makes the entire process go smoother and quicker.
Once your veggies are chopped, put oil in the pan and turn stove on medium heat. Begin to sauté onions, garlic, green pepper and then add the meat to the veggies. Once the meat is browned, dump out some of the grease. I personally like to leave some grease, it adds flavor to the dish! Add rest of the ingredients, bring to a boil and then turn the temp down to let simmer for 3-4 hours. Be sure to stir frequently.
Serve in bowls over rice, top with sour cream, green onions, avocados, cilantro and/or your favorite chili toppings.
Tag me when you make this, drool and enjoy!