Homemade Chili

If you’re looking for a great Homemade Chili recipe, this one is a keeper! It has the perfect balance of ground beef, chili beans, vegetables, and spices. This recipe is fairly healthy too, thanks to the extra vegetables, fiber filled beans, and lean ground beef. Homemade Chili is one of my favorite things to take to work for an easy, filling lunch. I make this recipe at least once a month, and it only gets better as it gets eaten for leftovers.

The recipe has been in our family for years, each of us putting our own spin on the original version my dad made. He would often cook it for my sister and I on the weekends, while my mom was working. Whenever I came in from sledding, or playing outside on a cold winter day, my dad always seemed to have a pot of warm, bubbling chili on the stove. My sister and I would both eat a big bowl with a sleeve of saltine crackers each!

You will notice that this Homemade Chili recipe calls for a can of green beans. That’s right, I said it, GREEN BEANS! They go perfectly with the flavor of this chili, and it is one of the things that makes this recipe unique, and it adds an extra pop of green color to the dish.

To begin, dice the onion and bell pepper, and add them to your pot with the pound of lean ground beef. Season the meat with salt and pepper.

Over medium heat, crumble the beef, and stir it into the vegetables. Continue stirring and breaking up the beef into small pieces until all of the meat is cooked, and has browned.

Drain the fat from the beef and vegetable mixture.

While the meat is draining, add your cans of Rotel, and stewed tomatoes into a blender, and pulse just until smooth.

Next, return the strained ground beef, peppers, and onions to the pot, and add the Chili Powder, Cumin, and Oregano.

Stir to combine your spices into the meat and vegetables.

Add the cans of chili beans, green beans, and tomato soup, stirring to combine.

Finally, add the tomato puree from your blender, and stir all of the chili ingredients together. Adjust your stove heat to medium-high until chili begins to boil.

Once boiling, reduce heat to medium-low and continue stirring for 10-15 minutes, being sure to scrape the bottom of the pot.

Reduce heat to low and simmer the chili for at least 30 minutes. The chili can continue to simmer on low for hours, or you can serve immediately. This homemade chili recipe tastes great with saltines, cornbread, or a grilled cheese.

Homemade Chili

Ground beef, chili beans, vegetables, and spices all combine to make the perfect chili recipe.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Course Main Course, Soup

Cuisine American

Servings 10

Ingredients

  

Chili Base Ingredients

• 1 lb Lean Ground Beef
• 1 medium Onion (or half a large onion), diced
• 1 green Bell Pepper, diced
• 1 can Rotel (original)
• 1 large can Stewed Tomatoes
• 1 can Campbell's Tomato Soup
• 1 can Green Beans (cut variety)
• 1 can Brooks Chili Beans (yellow label)

Seasonings

• 2 Tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Oregano
• 1 tsp Kosher salt
• 1/2 tsp Black Pepper

Instructions

 

• First, dice the onion and bell pepper, and add them to your pot with the pound of lean ground beef. Season the meat with salt and pepper.
• Over medium heat, crumble the beef, and stir it into the vegetables. Continue stirring and breaking up the beef into small pieces until all of the meat is cooked, and has turned brown.
• Drain the fat from the beef and vegetable mixture. Remove pot from stove burner.
• While the meat is draining, add your cans of Rotel, and stewed tomatoes into a blender, and pulse just until smooth.
• Next, return your pot to the burner. Add the strained ground beef, peppers, and onions to the pot, and add the Chili Powder, Cumin, and Oregano. Stir to combine your spices into the meat and vegetables.
• Add the cans of chili beans, green beans, and tomato soup, stirring to combine.
• Finally, add the tomato puree from your blender, and stir all of the chili ingredients together. Adjust your stove heat to medium-high until chili begins to boil.
• Once boiling, reduce heat to medium-low and continue stirring for 10-15 minutes, being sure to scrape the bottom of the pot.
• Reduce heat to low and simmer the chili for at least 30 minutes. Chili can continue to simmer on low, or you can serve with saltines, cornbread, or a grilled cheese.

Keyword Beef chili, Chili recipe, Homemade Chili

Like this recipe? Try my Best of Both Worlds Broccoli Cheese Soup Next!

https://beckysrecipebox.com/best-of-both-worlds-broccoli-cheese-soup/