An easy chili recipe everyone is sure to love, even the kiddos!
Pumpkin spice is hitting the shelves!! You know what that means… Fall is just around the corner! One of my favorite easy Fall meals is Chili! I even like to make it on summer days like today when it’s rainy with a slight chill in the air. Our little one loves it too because it’s not spicy, but you can tweak the recipe if you prefer a little more umph.
What ingredients go into Chili?
Ground beef: I recommend at least 85% lean. This gives you some fat for flavoring and helps it brown easier.
Yellow onion and green pepper
Canned Diced Tomatoes
Tomato Paste
Beans: You can use whichever beans you’d like based on your preferences. I prefer Hanover Dark Red Kidney Beans.
Spices: I’m lazy and use the McCormick Chili seasoning packets. I use the original because it’s not spicy, but they have other heat options.
Granulated sugar: You won’t taste it, it just helps with the acidity of all those tomatoes.
How do you make chili?
Add chopped onion, green pepper, and ground beef to a large pot
Cook stirring occasionally until beef has browned
Add diced tomatoes, tomato paste, beans on your choice, 2 McCormack Chili Seasoning packages to pot, and a dash of sugar and stir
Cover and let it simmer for an hour or more, stirring occasionally
Serve warm with desired toppings
As a working mama, I like the convenience of a quick meal I don’t need to spend time on so you can even throw everything in a crock pot after you sauté the onion / pepper and brown the meat that way it’s ready when you are in the evening. If you choose to throw it in the crock pot, cook on low for 5-6 hours minimum. Wait to add the beans until the end and cook them in the crock pot until warm. Canned beans are already cooked so if you add them in the beginning they end up way too mushy.
Can this chili be frozen? Yes! Let chili cool completely and then transfer to a freezer safe container for up to 3 months. When ready, remove from freezer and thaw overnight in the refrigerator. Reheat in the microwave or stovetop.
The Best Chili Toppings
As a general guideline, if you put in on your tacos, it can go on chili. Don’t limit your chili toppings to these suggestions though. Add whatever fits your fancy.
Cheese: Our favorite is Kraft Three Cheese Crumbles
Corn or Tortilla Chips: Yummy!
Avocados: sliced, diced, or guacamole
Sour Cream: another one of my favorite toppings
Jalapeños: pickled or fresh sliced
Green Onions
Bacon: adds a little smoky flavor and crunch
