A Chilly Weekend Makes For the Perfect Time to Eat Chili!
Just two weeks ago, we experienced a week of hot temperatures at the Fall Festival. Wouldn't it have been nice to experience a gradual drop in the '70's? I guess Mother Nature's just a little mixed up this season! This weekend's chilly temps was the perfect timing to make some homemade chili at MY place.
Sometimes, I make a pot of chicken chili and other times, like this weekend, I made some beef chili. I like to make it thick, too, with cut up tomatoes, onions, fresh garlic, seasonings, red chili beans, and fresh lean ground beef. If I have green or red peppers, I'll add that in the mix of chili, too. But, I didn't have any peppers, so we went without.
This recipe is so quick and easy! I prepared all the ingredients in a very large skillet and after about 25- 30 minutes it was ready for chowing down! Mike loves my chili, especially with a little kick to it. You can throw some shredded cheddar cheese on top but, we left it off this time for a dairy-free meal. Yum!
Quick & Easy Beef Chili Recipe
- 2 pounds of beef (I use a lean beef chuck)
- 2 cans of diced tomatoes (drain liquid)
- 2 cans of chili beans (not drained)
- 1/2 cup of diced onion
- 1 fresh clove of garlic (crushed or minced)
- Chili seasoning
- Salt and pepper to taste
- Green peppers, red peppers diced (optional)
Spray bottom of skillet with cooking spray or use about 1 tbsp. of vegetable oil. Saute the onion, peppers, and garlic on low heat until onion is transparent. Peppers can be cooked however you like them - a little crunchy or well done. (You may omit peppers here if you prefer not to add to chili)
On medium heat, add ground beef until cooked thoroughly, stirring well. Drain fat. Add 2 cans of beans and 2 cans of tomatoes. Stir on medium heat. Add chili seasoning, salt and pepper to taste. Stir well until all ingredients cooked. Remove from heat.
Add some shredded cheddar cheese for chili topping. You can also add sour cream, slices of avocado, or whatever you like for toppings!