It’s officially chili weather! It’s taking a while for the cool weather to set in here, but we’re definitely enjoying lower temperatures.
I’ve made a few chili recipes in the past, but we always end up coming back to this one – it’s one we made up a while back, and it’s also ridiculously easy. You can easily double or triple it, freeze it if you need to, whatever.
I think I may make a BIG batch of this pre-baby to keep in the freezer, so we have it to eat later!
- 1 lb ground beef
- 1 can chili-ready tomatoes
- 1 can Bush’s chili beans [or regular pinto beans]
- 2 Tbsp chili powder
- Water or broth as desired, to thin
Brown and drain ground beef. Add all other ingredients, stir well, and simmer 30 minutes. If a thinner consistency is desired, add water or broth (I use broth if I’m using regular pinto beans – but water if I’m using chili beans).
Great with cornbread, cheese, Fritos, sour cream… etc.