Favorite Chili
Course: Beans, Dutch Oven, Main Dish, SoupDifficulty: Easy8-10
servings10
minutes30
minutes40
minutesThis is, without a doubt, my favorite chili recipe! This hearty, flavorful chili warms you from the inside out with its thick, chunky texture and just the right amount of kick. It’s the ultimate comfort for soothing your soul on a chilly day!
Ingredients
1 lb ground beef
2 onions or 1 extra large onion
1 cup green pepper, diced
1 jalapeno, seeded and finely chopped
1 (10 ounce) can Mexican-style tomatoes (Rotel – Mild Diced Tomatoes and Green Chilis)
1 (29 ounce) can tomato sauce (or 4, 8 ounce cans tomato sauce)
1 quart homemade canned tomatoes, or 1 can (32 ounces) crushed tomatoes
2 tablespoons cumin
2 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon paprika
2 (14 ounce) cans kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
Optional toppings – Sour Cream, Shredded Cheese
Directions
- Cook ground beef with onions and peppers in a large cast iron pot or dutch oven. Season with salt and pepper.
- Drain excess grease and add the rest of the ingredients.
- Bring to a boil, then cover and simmer for 30 – 60 minutes.
Notes
- It has a little kick if you put in a whole jalapeno, but I wouldn’t say it’s spicy. If you’d rather not have that extra heat, then just put in 1 tablespoon jalapeno, seeded and finely chopped.
