There’s nothing better than chili on a crisp, autumn day, especially if it’s been raining. On those days, I love nothing more than to dig into a hot bowl of chili and a plate of warm homemade biscuits. This is my my go-to chili recipe and one of my favorite meals to serve as the weather turns cooler. After you cook the meat, you can throw it together in a big pot and let it heat up on the stove, or toss it all in your crockpot and let it simmer for hours. Perfect for bringing to potlucks, too!
- 1 lb lean ground beef
- 1/2 medium onion, chopped
- 2 cloves minced garlic
- 1 can (14.5 ounces) diced tomatoes
- 1 can (24 ounces) tomato sauce
- 2 cans (14.5 ounces) dark red kidney beans
- 1 tsp chili powder
- 1/2 tsp cumin
- Dash of crushed red pepper
- Salt and pepper to taste
- Cheddar cheese (optional)
Chop the onion into small chunks.
Over medium heat, brown the beef, onion, and garlic in a large skillet. Drain and then return to the stove, reducing the heat to medium.
Add in the tomatoes, tomato sauce, beans, and seasonings to taste. Bring almost to a boil, and then simmer for 15-20 minutes.
Serve hot and topped with cheddar cheese, if desired.
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