Don’t mind my bragging. Everyone has the best chili ever, but this truly is the best chili ever! People have asked me to make it time and time again. I’ve decided to share the recipe with you! With fall literally around the corner (tomorrow!) This is perfect for those cool evenings after a football or volley ball game!
This recipe came about while I was eating Wendy’s chili. Which I freaking love! I kept thinking there had to be a way more cost effective way, and healthier way to have it than always hitting up a drive through!
This recipe is perfect for crock pots or slow simmering on the stove top. The left overs are just as good, if not better, than when freshly made. I use two different kind of beans, so the fiver content is great because we all know what they say about beans being a magical fruit… Sorry my inner child made an appearance for a moment! Dont let the amount of chili powder scare you, it’s actually not super spicy. Except that one time I over did it on the jalepeños. Talk about a fire in your belly!
I’ve used ground turkey when making this recipe, it turned out alright, but I think my favorite way to have this is by far with extra lean ground beef. Homemade corn bread is delicious with this, or you can eat it the way Shelby and Emory do, with cheese a pile of sour cream and tortilla chips! As left overs we have scooped it over baked potatoes, it gave the chili and the potatoes an extra kick.
Ingredients:
2 lbs extra lean ground beef
1 medium onion
2-3 cloves of garlic
2 cans of pinto beans in chili sauce
2 cans of low sodium kidney beans
1 small can of roasted diced jalapenos (little disclosure: I use half of a small can of jalepeño the girls won’t eat anything super spicy)
1 small can of diced tomatoes
2 cans of tomato sauce
5 tbsp chili powder
2 tsp cumin
1 tsp garlic salt
Salt and pepper
1) brown ground beef in a large skillet.
2) dice onion and mince the garlic. Sautee with the ground beef until they are tender and cooked through.
3) open all of the cans, drain the juice from the beans, tomatoes and jalepeño, and dump everything into the crock pot.
4) season the meat and cook a few minutes longer to ensure all of the flavors are mixed together.
5) place meat into the crock pot. Mix very well, place the lid on cook on low for 8-10 hours or on high for 4-5 hours.
This recipe also keeps well in the freezer if you doubled the batch! Pick your toppings and sides and enjoy!
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