The Best Homemade Chili

This hand crafted bean stew formula is a challenge champ, all out group pleaser and the best bean stew you’ll discover. It is stuffed with flavor, surface and shading. Make it for your next get-together, huge or little, and you will get rave audits. Include jalapenos for additional flavor or go gentle!

You have quite recently discovered THE BEST pot of bean stew your lips will ever taste (that is an enormous case, I know, yet you will before long concur!) and you are going to have either a glad belly, an upbeat family, exceptionally cheerful visitors or the entirety of the abovementioned. My significant other and I have been making this bean stew formula for quite a long time. We have changed it numerous multiple occasions and it is total solace nourishment flawlessness.

We make this formula as often as possible to appreciate on cool, frigid days and we likewise make it for bigger social events like Super Bowl gatherings or occasion feasts. We have never tossed a solitary piece of it away in light of the fact that it generally gets ate down completely. It is the absolute best consistency and the flavor is past clarification (gotta taste for yourself!). This is a GREAT brisk and simple formula!

The Best Homemade Chili

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Recipe by pipandebbyCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

8

hours 
Total time

8

hours 

20

minutes

Everyone needs The Best Homemade Chili recipe and this one is perfect, made with ground beef

Ingredients

  • 2 lbs ground beef

  • 4 tbsp olive oil

  • 1 yellow onion chopped

  • 1 green bell pepper chopped

  • 4 cloves garlic minced

  • 1/4 cup  flat-leaf Italian parsley finely chopped

  • 2 jalapeño peppers finely chopped (optional)

  • 3 tbsp chili powder

  • 2 tsp cumin

  • 1 tsp sugar

  • 1 tsp oregano

  • 1 tsp salt

  • 1 tsp pepper

  • 1/4 tsp cayenne pepper

  • 46 oz tomato juice

  • 28 oz diced tomatoes

  • 15 oz tomato sauce

  • 16 oz kidney beans drained and rinsed

  • 16 oz pinto beans drained and rinsed

  • Shredded cheese and sour cream for topping

Directions

  • In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
  • Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
  • If cooking on the stove top, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On the stove top, bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally). In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Notes

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