I know you can eat chili in the summer, especially if you’re a hot dog eater, nothin’ like chili on a hot dog. (I do admit that I like hot dogs, but reluctantly, I have given up eating them.) So, I love it when our first really cold week hits and we can have chili by the bowl-full instead of just sneaking it onto a hot dog.
I’m the first to admit, I’m not the best chili maker in the world. (Which makes me wonder why I just volunteered to bring a pot of chili to a chili cook-off for a local ministry I believe in.) But I now have more confidence in my chili, with this particular recipe. It’s pretty easy and (usually) comes out perfect. I’m sure if you don’t have a chili handicap like I do, I’m sure yours will be perfect every single time.
This is one of those meals I call a 3-star winner; it’s cheap, easy, and healthy. I love those meals!
The recipe below is for the chili and either baked potatoes or cornbread muffins.
- 2 Lb ground beef
- 2-3 cans tomatoes
- 2-3 cans beans (pinto, kidney,)
- 3 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- dash Worcestershire
- 1 cup shredded Monterey Jack cheese
- Sour cream
- Either one baked potato per person Or
- Corn bread mix and needed ingredients (See my recipe for whole grain corn muffins here.)
- *Be sure once you decide between potatoes and cornbread, to add them to your grocery list
- * I like to save money by using dry beans. I cook about 3 cups either the morning of or the day before. Drain the water before using in the chili.
- You can either start this early and cook it in the crock pot or start later and simmer on the stove.
- Brown ground beef in a large saucepan over medium-high heat.
- Add all other ingredients.
- Simmer for at least 30 minutes or cook on low in crock pot for 3-8 hours
- About an hour before chili is ready, either bake your potatoes or your cornbread.