I’m catching up on sharing my recipes, so this was definitely more of a winter dish but I still wanted to share. This beef chili recipe is super simple to make. I am not a chili fan at all. I usually only eat once a year, maybe if that. However, in 2020 I’ve already made this chili 2 times. That’s a record for me.
This chili just seemed to have so much more flavor and it really make for a delicious bite. There are so many chili recipes out there and so many ways to change up a recipe. So, I wanted to share mine. Give it a try.
Easy Beef Chili
2 T olive oil
2 lbs ground beef, 80/20 or 85/15
2 bell peppers, diced (I use red)
1 large onion, diced
4 garlic cloves, minced
2 T Worcestershire sauce
1 small can tomato sauce ( I use no salt added)
1 can mini diced tomatoes
1 can mild chili bean
1 small can green chilies
2 packets chili seasoning (or seasoning recipe below)
1 T chili seasoning
1 T paprika
1 T chili powder
1/2 T cumin
1/2 T onion powder
1/2 T garlic powder
2 t cayenne pepper (optional)
2 t salt (more to taste)
2 t pepper (more to taste)
Directions: Heat a large stock pot/ dutch oven on medium heat. Add in olive oil and cook for 2 minutes. Next add in the peppers, onions and garlic and cook for 3-4 minutes until they are fragrant. Add in the meat and cook and break up the pieces. Strain excess fat if desired. Add in either the seasoning packet or the seasonings above. Mix well. Next add the Worcestershire , tomato sauce, diced tomatoes, green chilies and the chili beans. Let simmer on the stove for at least 45 minutes, the longer the better.
To serve, put in a bowl and top with desired toppings.
Notes: Great make a head meal. The flavors are stronger the 2nd day. To make it spicier add in a diced jalapeño with the seeds and extra cayenne pepper and a few splashes of your favorite hot sauce. To make it a Chili “Mac” add some cooked elbow or ditalini pasta to the bottom of the bowl with some shredded cheese and top with the chili and toppings. It’s DELICIOUS! This is a perfect freezer meal.