I Make My Grandma Patty’s Easy Chili Every Fall
Ingredients
- 1 1/2 pounds 80% lean ground beef
- 1 teaspoon kosher salt
- 1 onion onion
- 1 red bell pepper red bell pepper
- 1 green bell pepper, green bell pepper,
- 6 garlic cloves garlic cloves
- 3 tablespoons chili powder
- 1 (1-ounce) packet taco seasoning
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans kidney beans
- 4 cups low-sodium chicken broth
- Optional toppings: shredded cheddar cheese, sour cream, and/or Fritos
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Instructions
- Heat an 8-quart pot or Dutch oven over medium-high heat. Add the beef, breaking it up to cover the surface of the pot, and season with the salt. Let the beef sit, undisturbed, for about 3 minutes as the bottom browns. Use a potato masher or spatula to break up the beef into small pieces.
- Add the onion, bell peppers, and garlic and sauté until they start to soften, about 2 minutes.
- Add the chili powder, and taco seasoning. Stir continuously until the veggies have softened and shrunk, about 3 minutes. Look out for any super dark spots on the bottom of the pan. You can scrape them up with a wooden spoon or add a few tablespoons of the water of stock to keep the spices from burning.
- Add the crushed tomatoes and stir, scraping up all the browned bits on the bottom of the pan. Pour in the kidney beans, liquid and all—it will help thicken the chili—and the water or stock. Bring to a simmer and cook for a good 5 minutes to fully marry the flavors. Taste and add more salt if desired. Serve immediately or cool, cover, and store in the fridge for up to 1 week.
- Portion hefty bowls of chili and top with dollops of sour cream and cheddar cheese. If no one is looking, pile on the Fritos. I won’t tell.,Love the recipe? Leave us stars and a review below!
Source
Original recipe: View Original
