How I Actually Make Chili These Days
My sister texted me to ask if I had a chili recipe that was any good.
My first thought was, “Are you kidding me? I must make chili once a week! It’s awesome!”
But I told her to go to my blog and find the recipe. And then I sent her a link to it, because I’m an overbearing sister and I didn’t want her to possibly miss the link that says “Chili” and then feel like I lied to her or was being a brat. Fortunately, my sisters are very patient with me.
Then I thought, “I wonder if my recipe has changed any since I wrote it all down? I mean, I wrote it in 2010, but it couldn’t be too different?”
O. M. G.
It was appalling. I was mortified. I wanted to text her back and say in all caps DO NOT CLICK THAT LINK!
The pictures were tiny. They were all weirdly yellow. The amounts of ingredients are completely different from what I use now. I used THREE different pots. And I found more than one typo.
Seriously, was I drunk?
Definitely not, but that’s what it seemed like.
So please, accept this new post with my sincerest apologies. And if you ever tried to make chili from my recipe, I don’t even know what to say…
In ONE pot, brown your ground beef with an onion.
I don’t add oil to the pot because there’s usually enough fat in the beef to keep things from sticking. I just toss everything in over medium heat.
When the beef is browned, I add all the beans.
And then diced tomatoes with their liquid.
Then I toss in all the seasonings. (Seriously, WHY was more than one pot necessary?)
And after a couple minutes simmering, you have chili.
Not hard at all.
One Pot Chili
1 pound ground beef (or two boneless skinless chicken breasts, or ground turkey, or leave out the meat for vegetarian chili)
1 medium onion, diced
1 14.5 oz can of black beans
1 14.5 oz can of kidney beans
1 14.5 oz can of garbanzo beans (also called chickpeas)
2 15 oz cans of diced tomatoes
1 1/5 tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1/8 tsp cayenne (1/4 tsp if you like it a little more spicy)
Grated cheese and/or sour cream for serving
Drain and rinse all the beans.
Combine the ground beef and onion in a pot over medium-high heat. When the meat is almost all the way browned, add the beans, the tomatoes with their juices, and all the seasonings. Stir to combine. Allow the chili to come to a boil, and then reduce the heat to low. Let it simmer for 10-15 minutes, and then serve.
***Want an even easier recipe? Combine all the ingredients into a crockpot and stir to mix well. Cook on low for 5-6 hours. Dinner.***