The Best chili is the perfect dinner for those cold, breezy autumn days. Days where you want something warm and comforting but also quick and easy to make.
½cupdried red beansor 1 - 1 ½ cup of cooked red beans
1 15ozcan of tomato sauceand/or 2 cup fresh tomatoes, chopped
1cupChicken broth
3tablespoonvegetable oil/ ghee
1red bell pepperchopped
1onionchopped
Seasonings:
1Bay Leaf
1teaspoonground Cumin
1teaspoonChili powder
1teaspoondried Oregano
½teaspoonground Paprika
Salt and Pepper to taste
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Instructions
If using dried red beans: cook until soft, about 2 - 3 hours.
Heat vegetable oil in a medium-size pot. Brown the beef, then remove from the pot and set aside.
In the same pot, at the onions and saute for 10 minutes, until it just starts to brown, then add the red bell peppers. Cook until they just start to soften, 5 minutes.
Return the beef to the pot with the onions and peppers, and add all the spices- ground cumin, chili powder, dried oregano, ground paprika, and salt and pepper to taste.
Toast the spices with the veggies for 30 seconds to 1 minute to awaken the spices.
Add the tomato sauce, and cook for 10 minutes to take the bitter taste out of the tomato sauce.
Add the bay leaf, and chicken broth to the chili and cook for 30 minutes.
Add the red beans and cook for about 10 minutes.
Adjust salt and seasoning as needed, then enjoy!
Notes
Can last in the refrigerator to up to a week.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.