Hey peoples! If you’re anything like me, you just loove a huge bowl full of pipping hot savory goodness for dinner on a cool night. This is my go to recipe for that kind of comforting meal. My homemade chili is soooo flavorful everyone will rave about it and be asking for seconds in no time! It is also EXTREMELY easy! With a few store bought ingredients you can have this baby on the dinner table in under 30 minutes if you wish, or you can let it simmer all day and it will just keep getting better and better! It’s also one of those dishes that gets better in the fridge the longer it sits so it’s a win-win in all situations!
There really ain’t much to this recipe…it’s so simple. Kinda like one of those really delicious looking dump cakes I’ve been hearing/seeing all about lately. Only it’s…not? Anyways… here are the ingredients.
2 Pounds Ground beef, I prefer ground chuck
1 ea Tomato Sauce, 29 oz
2 ea Tomato Sauce, 8 oz
2 ea Pinto beans, canned 15ish oz
2 ea Chili Seasoning packets, ALWAYS use the McCormick brand in mild, you may choose spicier if you wish
2 ea Garlic cloves, minced
1 Tbls ea Garlic powder, Chili powder, Cumin, Onion Powder
Pepper to taste
Get a large stock pot on the stove over medium high heat. Let that baby heat up nicely. Add the ground beef to the pan and get a good sear on it. When cooked through turn off the heat and drain off the fat.
Return to heat over medium temperature. Add all of the dry ingredients plus the fresh garlic. Mix this thoroughly with the meat and kind of let it fry with the left over fat in the pan. Cook this for 3 minutes.
Add pinto beans and stir into mix, let cook for additional 3 minutes.
Add tomato sauce. Let this simmer for at least 15 minutes before serving. If you want it can simmer for as long as you like, making sure to stir it occasionally so nothing will stick and burn. I like to let it cook for about an hour, personally. Serve it with any toppings you prefer.
I love to ladle it over either macaroni noodles or ditalini as pictured. Also, I add a ton of cheese, finely chopped onion, sour cream and a touch of sriracha. YUMMY! We can eat off this for a few nights. I always make a double batch as shown here. It is sooo amazing, what are your favorite chili toppings?! See you soon!
Quick tip: When re-heating add a little water, it tends to really thicken up when in the fridge overnight!Pin It