Quick and Easy Classic Chili

Chili is a great comfort food for any time of year. However, there is something about a nice hot bowl of chili during a football game in the fall. When you’re having people over for the game, make a batch and keep it in the crock pot so it stays warm during the entire game! You can also make a pot and then create a do-it-yourself chili bar with all the yummy fixings to add to your bowl! Shredded cheese, sour cream, diced avocado (a favorite of mine), green onions, diced onions, chips, or even a hot dog. The possibilities are endless. Just make the chili. You won’t regret it.

You will need ...

Ground Beef, 1 1/2 lbs
Crushed Tomatoes, 15 oz
Canned Beans*, 2
Tomato Paste, 1/2 Cup
Onion, diced, 1
Chili Powder, 2 T
Cumin, 2 tsp
Granulated Garlic, 1 tsp
Dried Oregano, 1 tsp
Salt, 1 tsp
Cayenne, 1/4 tsp

*Good options are black beans, red beans, kidney beans, bean trio.

Step One

In a heavy bottomed pot, brown the ground meat over medium high heat. I usually throw in a little olive oil just for flavor and to help prevent sticking. Season the meat with salt and pepper. Be sure to break up the meat so that there are not large chunks of meat in the chili.

Step Two

Once the meat is completely browned, lower the heat to medium and add in the crushed tomatoes. Add in the tomato paste, and stir to combine.

Step Three

Nest, rinse the beans well and drain them. Throw them into the pot and stir to combine.

Step Four

Then, add in all the seasonings. Stir to combine. Lower the heat to a low simmer. I usually let the chili simmer for a few hours, depending on how much time I have. Keep stirring occasionally to prevent uneven cooking. Feel free to also taste the chili to confirm the seasonings do not need to be adjusted. The flavors will change the longer it sits.

The Mom Touch