Today’s challenge prompt was to publish a recipe I like. At this time of year, chili is a welcome warmer, so I thought I’d share this recipe my mom makes and passed on to me (versus using one of the many I’ve enjoyed from Pinterest). It’s super easy and really good!
This makes a pretty big pot of chili that probably serves 10-12. It’s easy to cut in half – or you can freeze what you don’t eat immediately.
2 pounds ground beef
2 medium yellow onions, chopped
2 green peppers, chopped
3 cans dark red kidney beans, drained
1 can light red kidney beans, drained
2 packets chili seasoning
42 ounce can of tomato juice
1) In a large skillet over medium-high heat, cook onions and peppers until just starting to soften.
2) Add ground beef and brown until cooked through. Drain.
3) Add both packets of chili seasoning to meat mixture and stir to combine.
4) Transfer meat mixture to large pot or crockpot. (I think the crockpot makes for better chili.)
5) Add beans and tomato juice, stir to combine.
6) If using stovetop, bring to a boil and then simmer on low for at least an hour. If using a crockpot, cook on high for 2-3 hours.
7) Serve with shredded cheddar, sour cream, crackers, or tortilla chips.
Easy & delicious!