Ingredients
Method
- In a large Dutch oven or heavy-bottomed pot over medium heat, begin browning the ground meat, breaking it into small pieces as it cooks.
- Add the homemade chili seasoning and stir to combine.
- Add the pre-chopped peppers and onions. Continue cooking until the vegetables soften and the meat is fully browned and cooked through.
- Add the beans (undrained) and tomato sauce, stirring thoroughly to combine.
- Reduce the heat to low and simmer gently for approximately 30 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
Ground meat: Use all ground beef or a combination of beef and venison.
Beans: Kidney, pinto, and black beans are all great choices. Use whatever you have available.
For picky eaters: Substitute refried beans for whole beans to help disguise their appearance while thickening the chili.
Tomatoes: Tomato sauce creates a smoother chili, while diced tomatoes add more texture.
Frozen vegetables: Pre-chopped frozen peppers and onions are a wonderful time-saving shortcut.
Quick dinner: You can serve the chili once the meat is fully cooked and everything is heated through, although a 30-minute simmer develops the best flavor.
Storage: Refrigerate leftovers for up to 3–4 days or freeze for 2–3 months for best quality.
