Super Easy Chili

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

Time to make chili! 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.

Easy Chili Ingredients:

• 1 pound Ground beef
• 1/2 lb bulk sausage.  (Jimmy Dean pictured)
• 3 cans 28 oz each crushed tomatoes  (2 of Furmano’s and 1 quart of home canned)
• 2 cans of Kidney Beans 15 oz each (Hanover brand pictured)
• 1 can of Cannellini  Beans 15 oz  (Giant brand pictured, behind the sausage)
• 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 (Crazy Richard’s pictured)
• Chocolate (Hershey’s pictured)
• 3 Tablespoons Cumin
• 4 Tablespoons Chili powder
• Salt & Pepper (to taste)

Easy Chili Directions

• 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 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 everything else to the pot.
• 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.
• Add a large serving spoon full of peanut butter to the chili.
• Add 1/2 a bar of chocolate. Stir once melted.
• 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.

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.

More Slow Cooker Recipes

Stuffed Cabbage Rolls Recipe

This is my family’s cabbage roll recipe and you will be surprised how easy they are to make. This is the ultimate comfort food from the old country.

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Slow Cooker Soup Recipes For Winter

These are some of my favorite winter slow cooker recipes. If you are looking for some good winter soups to warm you from within, these winter crock pot recipes will surely hit the spot. This collections of easy winter soups will bring you delicious bowls full of comfort.

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Crockpot Ham And Potato Soup

There is nothing more comforting that a warm bowl of ham and potato soup on a cold winter day. This cheesy crockpot ham and potato soup uses up leftover ham, potatoes, corn and peas. Set your crockpot in the morning and come home to delicious soup your whole family will love.

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When you are thinking about beach vacation meal planning these crock pot meals will help make your time in the kitchen short when you are trying to put together vacation meals on a budget.

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Crock Pot Slow Cooker Black Bean Soup Recipe

When winter arrives warm up with a big bowl of Crock-Pot Slow Black Bean Soup. This delicious soup is vegan, vegetarian and gluten free.This is a comforting recipe that will fill your home with mouth watering fragrances as it cooks.

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If you love chili but don’t love beans, this easy beanless chili recipe is for you! Full of protein and all the flavors of a traditional chili this easy chili recipe will sure to become a family favorite.

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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:

Yield: 6 people

Easy Chili

Print

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.

Nutrition Information

Yield

6
Amount Per ServingCalories 268 Saturated Fat 6g Cholesterol 53mg Sodium 147mg Carbohydrates 15g Fiber 3g Sugar 2g Protein 15g

this post originally published Jan 25, 2013