I still really love my vegetarian chili recipe, but lately we’ve been eating a meaty version of it, and it’s great, too. For the meat version, I added ground beef, but left out some of the veggies, herbs and chipotle chiles.
So it’s basically a simplified version that’s a little less spicy. Although, you could certainly add the chiles for extra heat or add the veggies to make it healthier. It’s a very adaptable recipe.
We always have our chili with a little bit of cheddar cheese and saltine crackers. These little ones are still my favorite.
- 1 pound ground beef
- 1 small (or half large) onion, chopped
- 1 green pepper, seeded and chopped
- 28-ounce can crushed tomatoes
- 15-ounce can black beans, drained
- 15-ounce can dark red kidney beans, drained
- 15-ounce can chili beans
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Shredded cheddar cheese and saltine crackers (optional)
- Heat a large soup pot or dutch oven over medium and add the ground beef, onions and green peppers. Cook until the beef browns and the onions are translucent.
- Stir in the chili powder, cumin and salt.
- Add the tomatoes and all the beans and stir really well. Place a lid on the pot and heat the mixture until it's bubbling.
- Reduce the heat to a simmer and cook for another 15 minutes, stirring often.
- Serve with shredded cheese and crackers.
- If you like your chili spicy, add one chipotle chili in adobo sauce with the tomatoes and beans.