Hello Loves!
Today I have a super simple, affordable, and delicious, homemade chili recipe! I hope you enjoy!
With the blistering cold weather and snow we’ve had lately here in Maryland, I was in the mood for something warm and comforting to eat. I immediately thought of chili but had never actually made it before! Whenever something like this happens, I make one quick phone call to get all the information I need! “Hey Mom, what do I need to make Chili?” 🙂 I was surprised at how easy it would be to throw together a huge pot of traditional home style chili! So, I bundled up and ran out to the store to get a few things I didn’t have on hand. If you’re in the mood for a nice hot bowl of hearty chili to warm you up, look no further! It is so simply to make and will leave you left overs unless you have a big family to feed!
EASY HOME MADE CHILI
Makes about 8 Large Servings.
Stores well in the fridge for up to 3 days.
Can be re-heated as leftovers for lunch or dinner!
[ WHAT YOU WILL NEED ]
1 Large Non-Stick Pot
Can Opener
Sharp Knife
Wooden Spoon
1 Pound Ground Beef of Your Choice
1 Large Onion
1 Medium-Large Can Diced Tomatoes
1 Can Plain Tomato Sauce
1 Can Light Red Kidney Beans
I Can Dark Red Kidney Beans
1 Small Can Tomato Paste
1 Packet Chili Seasoning of Your Choice
Chili Powder to Taste
Ground Cumin to Taste
Optional: Crushed Red Pepper Flakes to Taste
Plain Elbow Macaroni
Shredded Sharp Cheddar Cheese
Sour Cream
[ DIRECTIONS ]
1. Dice the Onion into small cubes;
2. Sweat the Onion in large Pot on medium-low heat until a light golden color;
3. Add the Ground Beef to the Onion, break into small pieces with your wooden spoon, and cook until no longer pink;
4. Add the Chili Seasoning and the Tomato Paste. Mix to thoroughly combine with the Onion and Ground Beef;
5. Add the Can of Diced Tomatoes and mix to combine;
6. Add the Can of Tomato Sauce and mix to combine;
7. Rinse and drain the Can of Light Kidney Beans, add to pot.
8. Rinse and drain the Can of Dark Kidney Beans, add to pot.
9. Stir gently to combine beans with the rest of the ingredients;
10. Taste the mixture at this point and add your Cumin, Chili Powder, and Crushed Red Pepper Flakes to taste. Add salt and pepper if needed;
11. Let the chili simmer on medium-low heat for about 1 hour, stirring every 10 minutes or so;
12. In the meantime, boil some salted water and cook a bit of Elbow Macaroni, drain, toss with a bit of olive oil to prevent sticking, and set aside.
13. Set out the Elbow Macaroni with a small bowl of Shredded Sharp Cheddar Cheese and Sour Cream for toppings. This way everyone can add as much or as little as they like. (An additional option here is to thinly slice some fresh Jalapeno Peppers for an additional topping with a kick);
14. Spoon the Chili in a bowl, top with a scoop of Elbow Macaroni, a healthy sprinkling of Sharp Cheddar Cheese, and a spoonful of Sour Cream;
15. Enjoy!
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Be sure to let me know if you try this recipe!
Do you like chili? Have you been experiencing the wrath of winter where you live? What is your favorite Winter Warm-Up dish? Comment Below! I love hearing from you!
Pretty in the East 