chili 1

The weather is finally getting cooler, football season is here and that means it’s the perfect time to make up a big pot of chili! You can double and even triple this recipe if you’ve got the gang coming over to watch the game. This chili is definitely a crowd pleaser and everyone can adjust the heat to their own preference by simply adding some tabasco sauce and jalapenos.

I like to let everyone garnish their own chili by setting out bowls of tortilla chips, grated cheddar cheese, chopped onion, sliced jalapenos, chopped cilantro, sour cream and diced tomatoes. My recipe uses great northern beans because they seem more tender than kidney or pinto beans but you can substitute whatever kind of bean you prefer or you can leave them out altogether. You can have a pot of this chili ready in an hour or you can make it a day ahead, refrigerate it and then heat it up in a crockpot where it can stay warm so guests can serve themselves anytime. If you have any leftovers, this chili freezes wonderfully.

Ingredients:

  • 1 pound of ground beef
  • 1 large chopped onion
  • 1 large chopped green pepper
  • 3 stalks of chopped celery
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons of salt
  • 2 teaspoons of black pepper
  • 1- 28 ounce can of tomato puree
  • 2- 15 ounce cans of Great Northern beans (or any kind of bean you prefer)

First, we brown the ground beef in a large pot over medium heat. chili 2

Sprinkle the salt and pepper on the ground beef. When the ground beef is brown, add the chili powder and garlic powder, mixing well. Allow it to continue sauteeing for another minute, stirring constantly.

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Add the chopped onion, green pepper and celery. Saute for about 10 minutes, stirring frequently, or until the veggies have softened a bit and turned translucent.

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Stir in the puree and beans.

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Cover, turn down the heat to low and simmer. Taste after about an hour of simmering and season to taste. Enjoy!

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Chili
2015-09-01 15:12:27
The weather is finally getting cooler, football season is here and that means it’s the perfect time to make up a big pot of chili! You can double and even triple this recipe if you’ve got the gang coming over to watch the game. This chili is definitely a crowd pleaser and everyone can adjust the heat to their own preference by simply adding some tabasco sauce and jalapenos. I like to let everyone garnish their own chili by setting out bowls of tortilla chips, grated cheddar cheese, chopped onion, sliced jalapenos, chopped cilantro, sour cream and diced tomatoes. My recipe uses great northern beans because they seem more tender than kidney or pinto beans but you can substitute whatever kind of bean you prefer or you can leave them out altogether. You can have a pot of this chili ready in an hour or you can make it a day ahead, refrigerate it and then heat it up in a crockpot where it can stay warm so guests can serve themselves anytime. If you have any leftovers, this chili freezes wonderfully.
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Ingredients
  1. • 1 pound of ground beef
  2. • 1 large chopped onion
  3. • 1 large chopped green pepper
  4. • 3 stalks of chopped celery
  5. • 3 tablespoons chili powder
  6. • 1 tablespoon garlic powder
  7. • 1 1/2 teaspoons of salt
  8. • 2 teaspoons of black pepper
  9. • 1- 28 ounce can of tomato puree
  10. • 2- 15 ounce cans of Great Northern beans (or any kind of bean you prefer)
Instructions
  1. First, we brown the ground beef in a large pot over medium heat.
  2. Sprinkle the salt and pepper on the ground beef while it is cooking. When the ground beef is brown, add the chili powder and garlic powder, mixing well.
  3. Add the chopped onion, green pepper and celery. Saute for about 10 minutes, stirring frequently, until the veggies have softened and turned translucent.
  4. Stir in the puree and beans.
  5. Cover, turn down the heat to low and simmer. Taste after about an hour of simmering and season to taste. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/

 

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