Happy National Chili Day! We love soup and chili season in our household, and this recipe is an original of mine that I created a couple years ago. It is perfect for feeding a full crew during fall harvest but can also be enjoyed under a blanket on the couch during a cold, snowy night!
Beef Chili
Serves: 6-8
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Ingredients:
- 2 tsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 1 pound ground beef
- 3 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- Salt & pepper, to taste
- 28 oz can petite diced tomatoes (liquid too!)
- 1 ¼ cups beef broth
- 15 oz can black beans, drained & rinsed
- 15 oz can kidney beans (light or dark), drained
- 15 oz can sweet corn, drained
Directions:
- Place olive oil in a large pot over medium-high heat. Add onion and bell peppers. Sauté for about 7 minutes.
- Add in ground beef and break it up, cooking until brown or no longer pink. Next, add in the spices and stir for about 20 seconds to incorporate.
- Pour in the beef broth, tomatoes, beans, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes. Adjust seasonings if necessary.
- Garnish with anything you’d like! Shredded cheese, sour cream, avocado, Ritz crackers, cornbread, etc.
- Enjoy!
Sometimes I only put 2 Tbsp of chili powder in or omit the cayenne pepper, as Jacob does not like spicy food. Ketchup is honestly too spicy for him sometimes! I’ve also swapped in light and red kidney beans, while leaving the black beans out. The thing I love about chili is that you can throw in pretty much whatever you want, and it almost always turns out good!
This recipe is a must in my fall harvest lineup. It is hearty and feeds a hungry crew, while also giving them a warm supper. I enjoy making this recipe on Sundays and then eating it for lunch throughout the week as well. You can substitute out the ground beef for ground turkey and the beef broth for chicken broth, but we eat beef in our household so that’s how we prefer our chili. 😉
I love that this recipe is so colorful! And it really is easy to make. See below for step-by-step guidance.
- Place olive oil in a large pot over medium-high heat. Add onion and bell peppers. Sauté for about 7 minutes.
- Add in ground beef and break it up, cooking until brown or no longer pink. Next, add in the spices and stir for about 20 seconds to incorporate.
- Pour in the beef broth, tomatoes, beans, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes. Adjust seasonings if necessary.
Please tag me @ellynoelfke on Instagram if you make this chili! We love to see our recipes being made for real families. 🙂 And make sure to subscribe in the box below to get our original Rural Soul recipes sent right to your email!
Rooted in ag and led by faith,
Ellyn