Super Easy Chili Recipe

This easy chili recipe is completely customizable and a delicious recipe for chilly fall and winter nights. Full of protein, this chili recipe features ground beef, bulk sausage, kidney beans and Cannellini beans. I share with you my two secret ingredients!

If you are looking for more comfort food recipes you need to make crockpot Mexican corn soup, Crock-Pot Slow Cooker Black Bean Soup, ham pot pie or one pot chili mac and cheese.

Simple Chili Recipe

This is a recipe I have developed over a few years, a bunch of trial and error and it works for my family. Use this as a guide to make your own chili. Add more of what you like and take away what you don’t. This is food..not science…well sort of.

Ingredients to make this chili recipe:

• Ground beef
• bulk sausage
• crushed tomatoes
• Kidney Beans
• Cannellini Beans
• onions
• Bell pepper 
• Frozen corn
• garlic
• Peanut butter
• Chocolate
• Cumin
• Chili powder
• Salt & Pepper

Easy Chili Directions

1. Brown both the ground beef and the sausage.
2. Remove the cooked meat and keep the meat drippings in the pan to sauté the vegetables. 
3. Add the grated garlic to the vegetables. 
4. Add everything else to the pot.
5. Add the cooked meats, the beans (drained and rinsed) 1/2 of a 1 lb. bag of corn, the spices but NOT THE SALT. 
6. Add a large serving spoon full of peanut butter to the chili.
7. Add 1/2 a bar of chocolate. Stir once melted.
8. Let the simmer on low for 45 minutes or longer. 

Can I make this easy chili recipe in a crock-pot?

Yes! This easy chili recipe can easily be adapted to a crock-pot slow cooker. Follow the following instructions for slow cooker chili success.

Chili Crock-Pot Instructions

• In a large pan, brown both the ground beef and the sausage.  Make sure to cook all the pink out of the meat.
• Dice the onions.
• Dice the peppers.
• Remove the cooked meat and place in the bottom of the crock-pot.
• Keep the meat drippings in the pan to sauté the vegetables. No need to add oil if you have flavorful pan drippings to use!
• Add them both to the hot pan and sauté till translucent and take on a bit of color.
• Either finely mince 2 cloves of garlic or run them over a Microplane.
• Add the grated garlic to the vegetables. I like to add the garlic after the vegetables are sautéed because if I add it at the beginning it always burns! No one likes burnt garlic.
• Add all the ingredients to the crock-pot.
• Set on low for 6-8 hours or high for 3-5.

What toppings go on top of chili?

There are a variety of delicious toppings that can top a bowl of piping hot chili. Here is a list of some of my favorites:

1. Shredded cheddar cheese
2. Sour Cream
3. Chives
4. Salsa
5. Tortilla chips
6. Squeeze of lime
7. Corn Bread
8. Cilanto
9. Diced jalapenos

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Printable easy chili recipe:

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Yield: 6 people

Easy Chili

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This easy chili recipe is completely customizable and a delicious recipe for chilly fall and winter nights. Full of protein, this chili recipe features ground beef, bulk sausage, kidney beans and Cannellini beans. I share with you my two secret ingredients!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 pound Ground beef
• 1/2 lb bulk sausage.  
• 3 cans 28 oz each crushed tomatoes 
• 2 cans of Kidney Beans 15 oz each
• 1 can of Cannellini  Beans 15 oz  
• 2 onions
• 1 pepper, red pictured but green is good too!
• 1 cup Corn frozen or 1 15 oz can
• 2 cloves garlic
• Peanut butter
• Chocolate
• 3 Tablespoons Cumin
• 4 Tablespoons Chili powder
• Salt & Pepper, to taste

Instructions

1. Brown both the ground beef and the sausage. Make sure to cook all the pink out of the meat.
2. Dice the onions.
3. Dice the peppers.
4. Remove the cooked meat and keep the meat drippings in the pan to sauté the vegetables. No need to add oil if you have flavorful pan drippings to use!
5. Add them both to the hot pan and sauté till translucent and take on a bit of color.
6. Either finely mince 2 cloves of garlic or run them over a Microplane.
7. Add the grated garlic to the vegetables. I like to add the garlic after the vegetables are sautéed because if I add it at the beginning it always burns! No one likes burnt garlic.
8. Add everything else to the pot.
9. Add the cooked meats, the beans (drained and rinsed) 1/2 of a 1 lb. bag of corn, the spices but NOT THE SALT. I always salt after a dish is cooked. Especially when canned vegetables are used. Stir to combine.
10. Add a large serving spoon full of peanut butter to the chili.
11. Add 1/2 a bar of chocolate. Stir once melted.
12. Let the simmer on low for 45 minutes or longer. I love to let it simmer all afternoon. The flavors just marry and meld together and get better with time. This freezes beautifully.

Recommended Products

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• 
  Crock-Pot 6-Quart Cook & Carry Slow Cooker
• 
  Microplane Classic Series Zester 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 627 Total Fat: 29g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 91mg Sodium: 660mg Carbohydrates: 52g Fiber: 13g Sugar: 7g Protein: 42g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

this post originally published Jan 25, 2013