It’s that time of year when the weather gets cooler, humidity lowers and the air has a sweet crispness– perfect for a pot of chili going on the stove. Use this recipe for a night in with the family or invite some friends over for a game night. My latest batch was shared with friends around a campfire!
You can make the spice level what you like, but the base recipe is spice friendly for all taste palettes! I hope you enjoy it as much as we have so far this season.
Ingredients:
1 medium yellow onion
1 bell pepper
1 seeded jalapeño
2 cloves garlic
1 lb. ground beef
14 oz. canned black beans
28 oz. canned kidney beans
28 oz. canned crushed tomatoes
14 oz. canned fire roasted tomatoes
1 tbsp. tomato paste
2-3 cups chicken or beef stock
1 tbsp. paprika (I use smoked paprika, but either is great!)
2 tbsp. cumin
1 tbsp. Trader Joe’s chili seasoning (substitute 2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. oregano, 1 tsp. cumin)
2 tbsp. chili powder
Salt + Pepper
Serves 6-8
Prep and Cook Time- 1 hour 30 minutes
Step 1:
-Wash, dry and chop vegetables
-Measure spices into small bowl
**If you’ve ever wondered how to get that perfect dice on an onion, watch this Tastemade YouTube video. It’s only 4 minutes and totally worth it!
I spy cute puppy paws in the corner watching me cook! I also buy organic spices when available.
Step 2:
Brown meat over medium-high heat in a pot. I like cast iron or you can go to my notes section at the end for instant pot details.
Once browned, remove meat from pot. We’ll add it back in soon!
Add olive oil to coat bottom of pot and sauté your chopped veggies until close to translucsent.
Step 3:
While veggies are cooking, open your canned goods. Set tomatoes aside, but go ahead and rinse + drain your beans.
Step 4:
Once veggies are close to translucent, add the meat back in the pot. Mix it all together and then make a little well in the middle to add the spices. Toast the spices in the well for about 60 seconds until aromatic, then add your tomato paste. Mix it all together and stir in canned tomatoes + stock.
Step 5:
If you are going the low and slow route, this is where your patience will be tested! Now that you have everything in the pot, you’ll bring it up to a boil for a few minutes and then turn down to a simmer for at least 1 hour. 2 hours will give you even more flavor, but 1 hour will be just fine! Stir occasionally.
At this point you could go enjoy a glass of wine on the porch or prep your toppings like shredded cheese, sour cream, corn chips. If you’re feeling like a full on Martha Stewart, you could bake up some corn muffins! Does the blue Jiffy box count?!
Step 6:
Serve and enjoy!
Take a peek at my Insta post below for who we enjoyed this campfire batch with and how much these friends mean to us!
Notes for Instant Pot:
If you want to save on cook time follow all the steps above, but when you get to the simmer step cover with locked lid and set your Instant Pot to high pressure for 3 minutes. Once it naturally releases for 10 minutes, safely manually release the remaining pressure. Remove lid, turn off, and let cool for about 10 minutes before serving.
Campbell Co.™ 