- 1 lb ground beef
- 1 tbsp. oil
- 1 white onion
- 1 green pepper
- 2 tbsp. chili powder (more or less depending on how much heat you like)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 large tin of tomatoes (28 oz. tin) (whole, diced or crushed)
- 2 tins of red kidney beans (19 oz. tin)
- 2 tbsp. white vinegar
- Prepare your ingredients:
- Chop the onion and green pepper and set aside.
- Measure the spices and place in a little bowl and set aside.
- Remove the lids from the tins.
- Now you are ready to start!
- In a large pot, heat the oil on medium heat. Add the chopped onions and sauté for 2 to 3 minutes to soften.
- Add the ground beef and stir until the beef is browned (no longer pink). Drain off any excess fat in the pan.
- Add the chopped green pepper. Cook for about 2 to 3 minutes until they soften and brighten in colour.
- Add the premeasured spices to the pot, stir and cook for a minute to blend.
- Add the tins of tomatoes, kidney beans and vinegar. Stir and heat until the mixture starts to bubble.
- Turn heat down to low. Simmer covered for about 30 minutes. Stir Chili several times while it cooks.
Note: If you can make this the day before, it thickens as it sits overnight and it tastes even better.
Serves 4 – 6
Serve it :
- Over rice
- Over pasta
- Over a baked potato
- With a side salad
- Or, my favourite, on its own with crusty bread!
Personalize your Chili:
Spice it up to your liking – check out what you have in your cupboard and experiment. Just make sure you add little amounts and taste test before you go wild!
- hot pepper flakes
- cayenne pepper
- ground coriander
If you don’t have or don’t like red kidney beans:
Try some of these alone or in combination:
- Chick peas
- White kidney beans
- Navy beans
- Baked beans
- Corn niblets
Tomatoes – any of the following can also be added with the tinned tomatoes or as a substitute:
- Tomato soup
- Tomato paste
- Tomato sauce
- Pasta sauce