This is my go-to, easy-to-make, kid-friendly chili recipe I've been making and perfecting for over 40 years!
Ingredients
1-1.5poundsground beef or other meat
1large onion, chopped, sweet, white, or yellow (about 2 cups)
1teaspoonsalt
1teaspoonpepper
1-2clovesor about 2 teaspoons garlic (or 1 teaspoon garlic powder), minced or frozen cubes
1tablespoondry oregano leaves
1tablespooncumin
1-2tablespoonschili powder, to taste
3(15-ounce)cans small red, pinto, or kidney beans with juice
1(15-ounce)can diced tomatoes with juice
1can Ro*Tel, optional - see recipe notes
1(15-ounce)can tomato sauce or 1 (6-ounce) can tomato paste, see recipe notes
(8-ounce)can green chile sauce or salsa
1tablespoonbeef base, Better than Bouillon, or 2-3 cubes beef bouillon
1tablespoonWorcestershire sauce, optional
1tablespoonbrown or granulated sugar, if needed, see recipe notes
water, if needed
Instructions
Brown the beef and onions over medium-high heat. Season with salt and pepper. Drain any excess grease from the pan and discard.
Reduce heat to medium and add the garlic, oregano leaves, cumin, and chili powder. Sauté for 1-2 minutes, until fragrant.
Add all of the canned ingredients and salsa. Stir to combine.
Add the beef base and Worcestershire sauce and stir. Add sugar if needed.
Serve immediately or simmer, covered, for 2-6 hours. Add water if needed to thicken.
Notes
Any type of meat may be used: ground beef, slow cooked beef or pork, pork sausage, wild game.
If using a meat such as wild game with very little to no fat, add 2-3 tablespoons olive oil to pan when browning.
If you have extra peppers such as green, red or yellow in the fridge, chop and add to the mixture.
When I use Rotel, I check the heat level of the ingredients. Rotel heat level varies quite a bit and may be too hot for most young ones!
I usually choose either Rotel or canned tomatoes in this recipe. One or the other works!
Tomato sauce or tomato paste works, but I think tomato paste has a richer flavor and also helps thicken. If I use tomato paste, I usually add 1/2 cup of water after cooking all day. If I serve it immediately, no extra liquid needed.
If you have leftover sausage or pot roast, etc, chop and add to the chili.
I add sugar only if the recipe seems a bit too acidic or too spicy!
This recipe freezes well. Fill Zipock bags with cooked, cooled, chili and lay flat in freezer. It thaws much quicker when frozen flat instead of in a bowl.