Chili
This soup is so easy and great for cool weather. It's a great dish to make when you don't feel like cooking. It comes together very quickly, and leaves few dishes behind. It is perfect for fall and winter. It's also great for gatherings.
Alexis Wilmouth
Nov 17, 2021
1 min read
Ingredients:
- 29 ounce can tomato sauce
- 2 16 ounce cans medium chili beans
- 16 ounce can pinto beans
- 16 ounce can light red kidney beans
- 1-2 tablespoons chili powder
- 1 pound ground beef
Optional Add-Ins and Sides:
- Fritos
- Doritos
- shredded cheese
- sour cream
- green onions, diced
- white onion, diced
- shredded lettuce
- taco sauce
- jalapeños, freshly diced or pickled
- green bell pepper, diced
- oyster crackers
- saltine crackers
- ritz crackers
- peanut butter sandwich
- Cornbread
Directions:
- Cook and drain beef. Set aside.
- Add all cans to a large dutch oven or pot on medium heat. Do not drain any of them. Stir well.
- Add beef and desired amount of chili powder. Stir well.
- Increase to high heat. Cover and bring to a boil.
- Reduce heat and simmer for 20 minutes. Can be served after boiling, but simmer for best flavor.
- Enjoy!
*Store in airtight container in fridge for up to 2 days.