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.


There are so many different types of chilis. This one isn't overly spicy, uses ground beef, dark red kidney beans, and crushed and diced tomatoes.
Course Main Course
Cuisine American
Servings 6


  • 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


  • 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!

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