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Super Easy Chili

January 25, 2018 by Sarah

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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!

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.

super easy chili in a white bowl with garnish of cheese and sour cream

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 recipe ingredientsEasy 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)

hershey chocolate in easy chili

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.

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

Pin to Pinterest:

super easy chili in a white bowl with garnish of cheese and sour cream

Printable easy chili recipe:

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!
5 from 4 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 268
Author: Sarah

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
Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

  • 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.
Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!
Nutrition Facts
Easy Chili
Amount Per Serving
Calories 268 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 147mg 6%
Potassium 537mg 15%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 2g
Protein 15g 30%
Vitamin A 44.8%
Vitamin C 37%
Calcium 6.9%
Iron 26.3%
* Percent Daily Values are based on a 2000 calorie diet.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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Super Easy Chili

this post originally published Jan 25, 2013

Filed Under: All Recipes, Crock-Pot Recipes, Easy Recipes, Football Food, Slow Cooker Recipes Tagged With: crockpot, slow cooker

Comments

  1. Robin Glembotzky says

    January 25, 2013 at 4:59 pm

    I’ve heard of chocolate but never Peanut Butter in Chili!!   whatever possessed you to add that?   And how does it help the taste?

  2. Sarah Mock says

    January 26, 2013 at 3:49 pm

    Adding peanut butter is something I picked up when I was in culinary college. I was helping a chili competition team with a recipe, it was added, the chili won. I can’t argue with that! I think it adds a slight sweetness to cut a bit of the heat with out being overly sugary.

  3. Singerinkitchen says

    February 9, 2016 at 9:20 pm

    Wow, yep first time seeing peanut butter in chili. Sounds delish!

  4. Sarah Mock says

    February 12, 2016 at 4:45 pm

    I get that a lot. We love it.

  5. Sarah says

    July 18, 2018 at 10:41 am

    comment

Sarah is a classically trained Pastry Chef. She loves to sip, savor and share good recipes with you. A lifelong Disneyphile, Sarah and her family love making magical memories all over the world! More on Sarah…

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