Chili

This recipe is one I feel with my soul. I stop pouring in the staple chili seasonings when my ancestors tell me to. LOL I know this isn’t a very springy recipe but spring is taking awhile to get here this year so it was perfect for dinner last night.

Chili
Ingredients
- 2 lbs ground beef (80/20 or 5/15) Ground turkey or chicken is fine too!
- 1 medium onion
- 1 green pepper
- 29 oz crushed tomatoes, undrained
- 15 oz diced tomatoes, undrained
- 30 oz dark red kidney beans, drained and rinsed 2 cans
- 4 tbsp chili powder
- 2 tbsp cumin
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp oregano
- 1/2 tsp cayenne (optional)
- Toppings: shredded cheese, sour cream, and oyster crackers
Instructions
- Brown ground beef in a large pot or Dutch Oven over medium heat breaking into crumbles. Drain. Return to pot over medium heat.
- Mince onion and bell pepper and add to ground beef. Cook for 5 minutes to soften veggies.
- Add tomatoes and kidney beans. Stir and add all spices.
- Add a little water if too dry. If it's too soupy, mix in a couple tablespoons of flour to thicken the base.
- Let simmer with lid on for 20-25 minutes, stirring occasionally.
- Serve with your desired toppings such as shredded cheese, sour cream, and oyster crackers. You can even cook up some elbow macaroni for Chili Mac, too!