I know, I know. Chili can be a controversial topic. But this is my personal favorite - I love it heavy on the beans and lighter on the meat, eaten with a boatload of Fritos and cheese. Don’t send me hate mail.
1 Tablespoon olive oil
1 medium yellow or white onion, peeled and diced
1 pound lean ground beef (sometimes I’ll sub ground turkey, but Brett prefers beef)
4 cloves of garlic, minced
5 (15 ounce) cans beans, rinsed and drained (I use a combination of pinto and kidney)
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans petite diced tomatoes
1 (7 ounce) can chopped green chiles
1 cup beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
Heat oil in large pan over medium-high heat. Add onions and saute for a few minutes, or until onions start to become translucent. Add in ground beef/turkey and garlic, and cook until ground beef is completely browned, crumbling the meat with a spoon as it cooks. Drain any grease/fat and discard. Add beef mixture to the bottom of a slow cooker.
Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours. Taste, and season if need be.
We loveeee to turn our chili into Frito Pie. Ladle a generous scoop of chili into a bowl, and pile on the Fritos, the onion, the jalapenos, the gooood shredded cheese, the sour cream - whatever speaks to your heart. Some people prefer putting a layer of Fritos under the chili and eating the entire concoction with a spoon. I personally prefer topping my chili with some goood, thickkk shredded cheese, and using big ol Frito Scoops as my silverware. What can I say - I’m a purist. We LOVE Frito Pie Night!
Or we serve chili with our favorite cornbread.
Chili is one of our favorite things to freeze - it freezes beautifully! Usually once a year I make a bigggg pot of chili and freeze the leftovers for an easy, delicious dinner.
Read how I freeze - and thaw! - soups here.
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