This is one of the best chili recipes I have, and it's one of the easiest, too. Canned tomatoes and salsa give this easy chili recipe a terrific head start.
Serve this chili with cornbread and apple pecan coleslaw.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 1 Tbsp. canola oil
- 1 medium onion, chopped
- 1 medium red pepper, chopped
- 1 pound beef cubes (such as stewing beef)
- 1 28 oz. can fire-roasted diced tomatoes with juice
- 2 cups prepared salsa
- 1 14 oz. can red kidney beans, rinsed and drained
- 1 14 oz. can black beans, rinsed and drained
- 2 Tbsp. chili powder
- 1 tsp. cumin
Preparation:
- Heat oil in a 5-quart dutch oven or heavy saucepan.
- Add chopped onions and red peppers. Cook, 3-4 minutes until vegetables are softened.
- Add beef cubes. Cook 5 minutes, stirring frequently, until browned on all sides.
- Add remaining ingredients.
- Bring to a boil, then reduce heat to medium-low and let simmer 40-45 minutes. Stir occasionally. If chili becomes too thick, add a cup of water at a time until it reaches the desired consistency.
Serves 6 to 8.
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