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Simple Recipes for Every Day

Simple Chili Recipe

homemade simple chili in a bowl topped with cheddar cheese and green onion
  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  40 min

Ingredients

  • 1 lb Ground beef, 90/10
  • 1 lb ground pork
  • 1 medium yellow onion, diced
  • 1 large green or red bell pepper, seeded, diced
  • 1 large Jalapeño, seeded and minced or 1/8 tsp cayenne pepper
  • 3 large garlic cloves, minced
  • 1 tsp garlic powder
  • 2 1/2 tsp sea salt
  • 1 tsp Freshly ground black pepper
  • 3 Tbsp Chili powder, mild
  • 2 tsp Cumin
  • 2 tsp brown sugar
  • 2 (13.5 oz) cans kidney beans, drained, rinsed
  • 1 (28 oz) can Diced tomatoes
  • 1 1/2 cups stock (chicken or beef)
  • Grated cheddar or mozzarella cheese, optional
  • Sour cream, optional
  • Green onions, chopped, optional

Method

  1. In a large stock pot set over medium-high heat, combine the ground beef, ground pork, onion, bell pepper, jalapeño and garlic. Cook, breaking up the meat until browned and the onions and peppers are beginning to soften, about 5-7 minutes.

  2. Add the garlic powder, salt, pepper, chili powder, cumin, brown sugar, kidney beans, tomatoes and stock. Turn the heat up to high and bring the chili to a boil. Reduce the heat to medium and simmer, stirring almost-constantly, for 5 minutes. If the chili splatters, turn the heat down a bit and stir more slowly. This will help reduce the liquid and concentrate the flavors.

  3. Turn the heat to low. Simmer the chili, uncovered, for another 25 minutes. Let the finished chili sit for 10 minutes before serving.

  4. Serve topped with cheese, sour cream and green onions.

NOTE: This chili will keep well in the fridge for a few days and you can definitely freeze it if you’d like to! It’ll keep in the freezer for up to three months, but the kidney beans may lose a bit of their texture. Simply thaw it out in the fridge and gently warm it in a pot on the stove.