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This time of year is prime chili weather! I love having something cozy cooking on the stovetop at least once a week—and chili is just so filling and delicious…and it gets even better when it’s been in the fridge for a day or two with all the flavors blending together. I sometimes double the recipe and freeze a batch for those lazy days! I’m not a football fan (I grew up on soccer, baseball, and hockey) but since I live on Planet Earth, I am fully aware that the Super Bowl is right around the corner. This would be a great chili recipe to try for that!
I love serving chili at parties because it’s easy to make it in big batches, and guests can customize it to their liking with great toppings. The toppings I love to have on hand are sour cream, shredded cheddar cheese, tortilla chips, sliced avocado, and lime wedges. I hope you love this recipe as much as I do!
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Ingredients…
(Serves 4)
For the chili…
- 1lb ground beef
- 1 28oz. can of whole tomatoes
- 2 cups of tomato sauce
- 1 large white onion, chopped
- 6 cloves of garlic, minced
- 2 jalapeños, seeds removed and sliced
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1 tbsp salt
Toppings (Optional)…
- sour cream
- shredded cheddar & Monterey Jack cheese
- tortilla chips
- avocado, sliced
- lime wedges
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Directions…
- In a large pot, brown the ground beef over medium-high heat.
- Once the beef is no longer pink, add the onion and lower the flame to medium, while stirring every minute or so for another 5 minutes, or until the onion is translucent.
- Add your whole tomatoes, tomato sauce, minced garlic, sliced jalapeños, cumin, chili powder, and salt to the pot, and stir to combine.
- Bring the mixture to a boil, cover, and reduce heat to low. Simmer for 1 hour.
- After 1 hour, remove the cover and make sure that your chili liquid isn’t evaporating too quickly. If it is, make sure your burner is on the lowest setting possible. Give it a quick taste test, place the lid back on the pot, and continue to simmer for another 15-30 minutes.
- After another 15-30 minutes, your chili should be ready. Pour it into individual bowls, garnish with your favorite toppings, and enjoy!
My Go-To Chili Recipe
Equipment
- Large pot with lid
- Paring Knife
Ingredients
For the chili...
- 1 lb ground beef
- 1 28oz can whole tomatoes
- 2 cups tomato sauce, whichever you prefer
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 2-6 jalapeños , diced
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1 tbsp salt
Toppings (optional)...
Instructions
- In a large pot, brown the ground beef over medium-high heat.
- Once the beef is no longer pink, add the onion and lower the flame to medium, while stirring every minute or so for another 5 minutes, or until the onion is translucent.
- Add your whole tomatoes, tomato sauce, minced garlic, sliced jalapeños, cumin, chili powder, and salt to the pot, and stir to combine.
- Bring the mixture to a boil, cover, and reduce heat to low. Simmer for 1 hour.
- After 1 hour, remove the cover and make sure that your chili liquid isn’t evaporating too quickly. If it is, make sure your burner is on the lowest setting possible. Give it a quick taste test, place the lid back on the pot, and continue to simmer for another 15-30 minutes.
- After another 15-30 minutes, your chili should be ready. Pour it into individual bowls, garnish with your favorite toppings, and enjoy!
Nutrition
Always looking for new chili recipes – I will for sure try this! I made your slow cooker meatballs the other night for dinner and served them over zucchini noodles. They are so good – love that recipe! 🙂
Thanks, Anne! So glad to hear it!