Stephanie's Chilly Day Chili
Submitted by UnclePonto
Hearty ground beef chili loaded with kidney beans, tomatoes, and just enough chili powder to warm you up from the inside out. Pair it with hot cornbread and honey butter for the full cold-weather experience.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsWhen the temperature drops, this is the kind of chili you want simmering on the stove.
Ground beef, onions, and green peppers build the base, then tomatoes, tomato sauce, and a good hit of chili powder bring everything together into a thick, soul-warming bowl.
Kidney beans go in toward the end so they hold their shape and add that satisfying bite.
The recipe calls for serving alongside hot cornbread slathered in honey butter, and honestly, that might be the best part.
Kitchen Tips
- Drain the fat from the browned beef thoroughly for a cleaner, less greasy chili
- Simmer uncovered to let the sauce thicken and concentrate the flavors
- Add the kidney beans in the last 15 minutes so they stay firm and don’t turn to mush
Variations
- Swap ground beef for ground turkey or a mix of ground pork and beef
- Toss in a can of diced green chiles or a minced jalapeño for extra heat
- Top with shredded cheddar, sour cream, and sliced scallions for a loaded bowl
Ingredients
Directions
Sauté the onions and peppers in oil. Add ground beef. Cook until lightly browned, stirring occasionally.
Drain fat and set aside.
Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili powder, salt and pepper to meat mixture.
Simmer, uncovered, for 30 minutes.
Stir in kidney beans, and simmer 15 minutes longer.
Serve with hot cornbread and honey butter.
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