This is a staple in our home during the winter months – so incredibly easy & yummy & simple to tailor to your own tastes & needs!  Not to mention the delicious smell that knocks you over when you come in from a long day at work.  Moms of the stay-at-home variety, please resist the torture that is being in the same house with it’s amazing smell throughout the day.  & trying not to taste it before it’s ready.

First, grab a pound of ground beef or turkey & brown it over the stove.  (I typically use turkey because there’s really no texture or taste difference & it’s a bit healthier.) There are a ton of great vegetarian chilis out there, but this is not one because we are carnivores.

ew.  raw meat.

Grab some cans of beans.  15-16 oz works perfectly.

I typically use a can of light kidney, a can of black, a can of Northern or Navy beans, & a can of pinto beans.  But honestly?  Mix it up.  The Momma never uses black beans & instead, tosses in an extra round of pintos.

You’re also going to need a small can of tomato sauce.  NOT PASTE.  Sauce.

& a 16-oz can of diced tomatoes.  I like to use the petite diced because Nate isn’t a fan of chunky tomatoes.

Toss it all in the pot.

Add in a package of McCormick’s Chili Seasoning.  You can use mild, regular, spicy, hot, whatever.

Add in about 8 oz of water.

Sometimes I throw in some garlic or onion when I’m feeling feisty.

& then stir it up, turn it on low, & cook for 6-8 hours.

Serve in bowls & top with sour cream, cheese, cornbread, etc.

Filed under: Beef, Speedy Meals, Stews/soups/chilis