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Family Favorite Chili
Our
Family Favorite Chili
recipe. Although it's not "authentic" it's the one we enjoy best!
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
8
servings
Ingredients
▢
1 ¼
pounds
ground beef
▢
1
large green pepper
chopped
▢
1
large onion
chopped
▢
3
cloves
garlic
minced
▢
1
tablespoon
olive oil
▢
30
ounces
canned diced tomatoes with their juice
(2 cans)
▢
30
ounces
canned pinto beans
drained and rinsed (2 cans)
▢
2
tablespoons
tomato paste
▢
1
cup
water
▢
1 ½
teaspoon
salt
▢
½
teaspoon
ground black pepper
▢
2
tablespoons
chili powder
▢
¼
teaspoon
red pepper flakes
▢
½
teaspoon
garlic powder
▢
½
teaspoon
onion powder
▢
1
teaspoon
dried oregano
▢
1 ½
teaspoons
cumin
Garnishes:
▢
Sour cream
▢
Grated cheese
▢
Chopped cilantro
▢
Tabasco
Instructions
In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.
In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.
Return the drained beef to the pan.
Add the tomatoes, beans, tomato paste, and water. Stir well.
Add the seasonings. Stir well.
Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
Serve with garnishes of sour cream, cheese, cilantro, and Tabasco
Notes
Leftovers keep very well in the refrigerator for about three days, and the flavors improve over time. May be frozen for up to three months.
Nutrition
Serving:
1
|
Calories:
323
kcal
|
Carbohydrates:
25
g
|
Protein:
19
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
50
mg
|
Sodium:
989
mg
|
Potassium:
831
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
862
IU
|
Vitamin C:
25
mg
|
Calcium:
120
mg
|
Iron:
5
mg