When I have a party in the cooler months chili is often on the menu. Everyone loves this beef and bean chili! It is fantastic on its own, with corn chips, over yellow rice with some finely grated Vermont cheddar cheese on top, over mac and cheese or over a Hummel hot dog (the only hot dog served in this house). If you want some inspiration/or the best recipes for other types of chili I have a post about it from last year 🙂
This recipe fills a 6qt. crock pot, but we are going to cook it in a stock pot. When it is ready, you can leave it on low heat stirring occasionally so it doesn’t stick to the bottom of the pot or you can transfer it to a crock pot on the “Warm” setting*. If you are not cooking for a party and don’t have a large family you might want to cut this recipe in half!
Stock pot (and crock pot if using)
4lb ground beef (80/20)
1 large onion, chopped
1tsp. garlic powder
1tsp. kosher salt
1tsp. freshly ground black pepper
2 McCormick Original Chili seasoning packets
26oz. Pomi chopped tomatoes
2 16oz. medium Pace Chunky Salsa
2 15oz. cans light red kidney beans, drained
2 15oz. cans dark red kidney beans, drained
Optional: Prepared rice to serve under chili.
Finely grated Vermont cheddar cheese to serve on top.
1. In the stock pot combine the ground beef and onions, breaking up the beef into small pieces. Cook until onions are soft and beef is no longer pink, stirring occasionally. You can drain the fat if you’d like, but fat is flavor and if you have quality grass-fed beef I would definitely keep it!
2. Stir in the garlic powder, salt, pepper and chili seasoning packets. Then stir in the remaining ingredients. Bring to simmer and cook for at least one hour on low. At that point I like to move it to the crock pot and keep it on warm throughout the serving period.
That’s it! Quick, simple and so delicious chili that your friends and family will beg you to make again and again!
Please try it and let me know how you like it!
*Fun food safety fact: You want to hold your warm foods over 135*F for the duration of serving. If you can’t, it should be discarded after 4 hours of being held between 41*-135* (the temperature danger zone).