What’s better than a nice, hearty bowl of chili to warm you up on a crisp Fall day? I’ve made this chili since we were first married. It is super simple to make, freezes well, and the recipe can easily be doubled. It’s made with ground chuck and lots of beans ~ so if you’re not a bean fan it’s probably not for you 😉

Here’s the recipe:

• 1 lb ground chuck
• 1/2 cup chopped onion
• 2 (15.5 oz) cans chili beans
• 1 (15.5 oz) can dark red kidney beans, drained
• 1 (10 oz) diced tomatoes with green chilies
• 1-2 tablespoons chili powder/seasoning (or more if you like it really spicy!)

Brown the ground chuck along with the onions; drain well. Add all ingredients to a Dutch oven and mix well. Simmer for 30 minutes. You can also add everything to your slow cooker (after browning the meat and onions) and simmer on low for 4 to 5 hours. 

That’s all there is to it! We usually add some shredded cheddar cheese or a dollop of sour cream (or both) to our individual bowls. Add some fresh, hot cornbread or corn chips on the side and you have a quick, easy weeknight meal.

Thanks for stopping by,

Anita