In a large soup pot, brown the ground beef over medium heat. (Drain off fat depending on meat). Make sure the meat is crumbled into small pieces.
Combine all the remaining ingredients into pot and bring to a simmer. Simmer for 2 hours, stirring several times throughout.
We also love to use this chili as a dip for baby bell peppers or on a baked potato.
If you find this recipe too spicy, like my daughter does, try adding 1-1/2 tsp. cumin and 2 Tbsp. chili powder instead of the suggested amounts above. My daughter, Katie, prefers it this way (but nobody else does). Picky children. 😉
Everyone needs a good chili recipe, and we must be nothing short of original because we like our chili simple and traditional. And, this recipe comes from a lot of cans which is great for making quick dinner prep or taking to a Super Bowl party.
A couple of things I’d like to share about the ingredients in this recipe:
It only has 1/2 the amount of meat that a traditional chili recipe would use. This is totally intentional as meat should never be the focus of a meal. Instead, the focus should always come from a plant source, which is beans in this case. Eating too much meat is one of the contributors to much of the health issues we see today. (This could be its own blog post…) Basically, you’ll never see a meat focused meal on this blog. Definitely not anti-meat, but I don’t support over-consuming meat as the American diet does.
While a lot of the ingredients come from cans in this recipe, it is always a good thing to try to find your can food items sugar-free and salt-free. BPA-free and organic are all great things too.