Description
A quick and easy chili recipe that can be made in under an hour, or simmered for hours for deeper flavor. This recipe is adaptable to your taste preferences.
Ingredients
- 1-1.5 pounds ground beef or other meat
- 2 cups sweet, white, or yellow onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-2 cloves garlic, minced (or about 2 teaspoons, or 1 teaspoon garlic powder)
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1-2 tablespoons chili powder, to taste
- 3 15-ounce cans small red, pinto, or kidney beans with juice
- 1 15-ounce can diced tomatoes with juice
- 1 can Ro*Tel, optional
- 1 15-ounce can tomato sauce or 1 (6-ounce) can tomato paste
- 1 8-ounce can green chile sauce or salsa
- 1 tablespoon beef base (Better than Bouillon), or 2-3 cubes beef bouillon
- 1 tablespoon Worcestershire sauce, optional
- Sugar if needed
- Water if needed
Instructions
- Brown the beef and onions over medium-high heat. Season with salt and pepper. Drain any excess grease from the pan and discard.
- Reduce heat to medium and add the garlic, oregano leaves, cumin, and chili powder. Sauté for 1-2 minutes, until fragrant.
- Add all of the canned ingredients (beans, diced tomatoes, Ro*Tel if using, tomato sauce/paste, green chile sauce/salsa). Stir to combine.
- Add the beef base and Worcestershire sauce and stir. Add sugar if needed.
- Serve immediately or simmer, covered, for 2-6 hours. Add water if needed.
Notes
- The chili can be served immediately but benefits from simmering for a few hours to allow the flavors to meld.
- Adjust the amount of chili powder to your preference for spice.
- Optional ingredients like Ro*Tel and Worcestershire sauce can enhance the flavor.
- Sugar can be added to balance out the acidity of the tomatoes.
- Water can be added to achieve the desired consistency.