Chili – Simple and Delicious

Everyone loves Chili.  I make it quite a lot this time of year.  One thing I have been doing lately is grinding the meat.  I buy a 3# chuck roast.  I then have Kent grind it with the accessory for my stand up mixer.  We take 1/2 of the ground meat for hamburgers and other 1/2 for chili.  He likes to use the coarse grind.  Here is a very Simple and Delicious Chili that I make for a quick family meal.




2# coarsely ground beef (you don’t have to do it yourself, you can buy coarse or regular ground beef. Also, I sometimes cut the chuck roast into bite size pieces instead of using ground meat.)
1 large onion, chopped
2 large red or green  pepper, chopped
(One of each or you could throw in a jalapeno, poblano or whatever kind of peppers you want.  Depends on what I have on hand.)
3-4 cloves garlic, minced
1 26 ounce can crushed tomatoes
1 15 ounce can diced tomatoes
2 cans kidney beans, drained (or any combo of beans)
1 Tablespoon cumin
1/4 cup chili powder
1 teaspoon salt
1 teaspoon black pepper


1.  Using a Dutch oven (or a large pot) add 2 Tablespoons olive oil on medium high heat. When oil glistens add ground or bite sized pieces of meat in 2-3 batches. Brown meat, take out and set aside.
2.  Add 2 Tablespoons olive oil.  Add onions and peppers.  Add garlic and stir into mixture.
2.  Add cumin and chili powder along with the meat.  Mix well.
3. Add tomatoes, beans (I use different beans each time I make it.  2 cans is enough.) Add salt and pepper.
4.  Heat to boiling, turn down to low and simmer for 30 minutes.  (If the chili is not “saucy” enough for you add a 15 ounce can of diced tomatoes.  You could also not drain one of those cans of beans, or  just add a little water or broth to thin to your liking.  We like our chili chunky.)

That is it.  Simple and Delicious!

4 thoughts on “Chili – Simple and Delicious

  1. And I thought Garbonzos were only for Hummus!

    Sounds and looks like comfort.

    We like to top our chili with cheddar and Fritos or sour cream and green onions.

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