We just returned from a 2-week long stay in California. We went to celebrate my parents’ 35th anniversary (more on that to come!). One of the things that we make sure to do is cook things that we don’t usually eat in our own respective homes. My mom makes a killer Chicken Chow Mein, so she usually makes that while I’m visiting. My father loves Beef Chili, so I like to make that for him while I’m visiting as well. When I was visiting this time around, I made sure to cook a double batch and stock their freezer with individual servings, so that he can enjoy a warm bowl of this hearty chili whenever he wants to 🙂
Hearty Meaty Chili
Yield: 4-6 Servings
- 1 pound ground beef
- 1 (15 ounce) can tomato sauce
- 1 ½ cups (or one 15 ounce can) pinto beans (drained)
- 1 ½ cups (or one 15 ounce can) kidney beans (drained)
- ¼ cup water
- ½ cup diced onion
- 2 tomatoes, diced
- 1 jalepeño, diced
- 1 ½ teaspoons cumin powder
- 1 ½ teaspoons chili powder
- ¾ teaspoons ground black pepper
- 1 teaspoon salt
Cook the beef over medium-high heat until it becomes dry.
In a slow cooker, combine the beef and remaining ingredients. Cook on high for 2 ½ hours, or low for 4 to 5 hours.
Garnish with shredded cheddar cheese, sour cream, and spring onions.
Note: If slow cooker is not available, combine all ingredients in a large pot and cook over medium low heat for 2 to 3 hours, until the chili is thick and the vegetables and beans have softened.