Diving into a bowl of warm chili on a cool fall evening is one of the greatest pleasures of cooler weather. While there are plenty of recipes out there that can take all day to cook, this one is a good contender for an awesome bowl of chili in well under an hour. This is the exact recipe that I grew up on, so I’m pretty sure that I’ve had about a thousand bowls of it – so I can attest that it’s good stuff.
QUICK & EASY HOMEMADE CHILI
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- 1 1/2 pounds ground beef (80/20 gives the best flavor)
- 1 medium onion, finely diced
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup beef broth
- 3 tablespoons chili powder
- two 15 oz. cans chili beans
- 28 oz. can diced tomatoes
- 4 oz. can tomato paste
- 1 teaspoon salt
- toppings (cheddar cheese, sour cream, green onions, etc.)
In a heavy bottom dutch oven (or large pan) over medium heat, cook the onion and garlic in the olive oil until translucent. Remove from pan. In the same pan, cook the ground beef until no longer pink, then drain the excess fat while keeping meat in the pan.
Add back in the onion and garlic, as well as the beef broth, beans, tomatoes, tomato paste, chili powder and salt. Stir well. Bring heat down to medium/low and simmer for 30 minutes.
Top with your desired toppings and enjoy!
This recipe serves 6-8 people.
No matter if you’re a fan of chili with crackers or cornbread – this recipe can’t be beat. Got leftovers? YAY! Use it to make chili dogs, over fries with some cheese, Fritos pie or anything else your little heart desires. Want a little more heat? Give it a dash of hot sauce to add a little spice. As for my family? We have it with brownies. Sounds weird… but it is oh so good!