My in laws are coming for Thanksgiving so I wanted to make a batch of chili to have on hand for lunches for everybody. But when I went searching for a recipe, I found so many and so many variations I was very overwhelmed! So per usual, I decided to make up my own.
So if you feel overwhelmed about finding a traditional chili recipe you know you can trust, then this one is for you, friend!
I did add ooooone special ingredient that typically isn’t in chili- can you tell what it is??
What are you having for breakfasts and lunches for your guests the week of Thanksgiving??
Thanks so much for reading!!
For another variation (less traditional) click here.
And be sure to come say hi on Facebook and Instagram!
Let me know if you make this recipe!! I LOVE seeing your creations!
Emily xx
The Best Traditional Chili Recipe
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Cook Time: 45 minutes - Total Time: 45 minutes
- Yield: 4 servings
- Category: soup
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Pin RecipeDescription
The best traditional chili recipe!
Ingredients
2 lb lean ground beef
2 c beef broth
1 yellow onion (diced)
2 cloves garlic (minced)
1 green bell pepper (diced)
2 14.5 oz cans diced tomatoes
1 14.5 oz can red kidney beans (rinsed and drained)
1.5 tbsp chili powder
1/2 tsp cayenne
1 tsp soy sauce
1 tsp oregano (dried)
1 tsp cumin
1/2 tsp black pepper
1 tsp salt
1 tsp olive oil
Instructions
Heat up a large frying pan and add the ground beef. Stir occasionally and cook until it is brown.
While the beef is cooking, heat up olive oil in a large pot (the pot that you will use for the chili).Add the green bell pepper and cook for 5 minutes. Add in the onion and garlic in with the green bell pepper and cook for an additional 10 minutes. The bell pepper should be soft and the onion should be translucent. Reduce the heat of the pot to low and add in the diced tomatoes (with the juice) and red kidney beans to the pot. Stir together.
Once the beef is done cooking, add the browned beef to the pot with a slotted spoon, so as not to add in the fat that has cooked off of the beef. Stir together.
Add in the spices and beef broth and stir together. Let simmer for 20 minutes to allow the flavors to combine.
If you are making this ahead of time, let the chili cook before storing it in the refrigerator.
Top with avocado, sour cream (or Greek Yogurt), shredded cheese, or anything else your heart desires!
Keywords: chili, soup, dinner, lunch, healthy