Feels Like Fall Chili

One leaf Falls, the PSL is released and the temperature drops 3 degrees and we’re ready for chili at the Johnson home. There are so many delicious versions of chili, and this is a super simple one.

Ingredients

  • 2.25lb ground beef
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp each salt and black pepper
  • 2-3 cups beef broth
  • 6oz can tomato paste
  • 15.5oz can kidney beans, drained/rinsed
  • 15.5oz can pinto beans, drained/rinsed
  • 28oz can diced tomatoes
  • 10oz can fire roasted Rotel
  • 8oz can tomato sauce
  • 2-3 chopped chipotle peppers in adobo
  • sauce + 1-2 tbsp sauce
  • Optional Toppings: jalapeño, onion,
  • crackers, shredded cheese, cornbread, hoecakes, Fritos
  • Recipe

    To a large stockpot on medium-high heat, break apart ground beef into small pieces. Add onion and garlic and cook until the beef is no longer pink and onions translucent. Add remaining ingredients and bring to a boil. Lower the heat and simmer for 1 1/2-2 hours. Taste and add additional salt and pepper if needed.

    Approximate Nutrition Information for 1 cup (makes 16): 200 calories, 10g fat, 12.5g carbs, 15g protein

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    One leaf Falls, the PSL is released and the temperature drops 3 degrees and we’re ready for chili at the Johnson home. There are so many delicious versions of chili, and this is a super simple one.