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Chili Bar

Easy Chili

This easy Chili makes a huge batch, with enough to give or freeze the extras. I love serving it buffet style with all of the toppings.

Course Main Course, Soup
Cuisine American
Keyword #Recipe, Chili, Dinner, Easy, Soup, Stew
Prep Time 1 day 4 hours
Cook Time 2 hours

Ingredients

  • 2 TBLS Olive Oil
  • 1-2 Yellow Onions Chopped
  • 5 Cloves Garlic diced
  • 1 Small Can Diced Green Chilies Or, 1 Large Poblano chopped
  • 3 Lbs Ground Beef Can also use 1/2 ground Turkey
  • 4 TBSP Chili Powder
  • 2 tsp Cumin
  • 1/2 Tsp Cayenne Pepper
  • Salt and Pepper to taste.
  • 2 25oz Cans Crushed Tomatoes
  • 1 28oz Can Diced Tomatoes
  • 3 9 oz Cans Tomato Sauce
  • 1 4 oz Can Tomato Paste
  • 2 LBS Kidney and/or Pinto Beans soaked, rinsed, and cooked Canned beans can also be used.
  • 4 Ounces Sour Cream
  • 3 Ounces Cream Cheese
  • 8 Ounces Shredded Cheddar
  • 1/2 Red Onion
  • Tortilla Chips, Corn Bread, Rolls, or Biscuits

Instructions

  1. In large thick bottomed pot saute onions olive oil until translucent. Add in garlic and continue to saute until soft. Set aside in a small dish. If you are using a fresh Poblano Pepper instead of canned chilies, saute at this point as well.

  2. In the same pot that was used to saute onions and garlic, cook ground beef until fully cooked, crumbled, and fat drained.

  3. Pour Onions, Garlic and Chili Peppers back into ground beef pot, and stir.

  4. Add in all dry spices, and mix. Cook for 5 minutes.

  5. Tomato products and bring to a boil. Then reduce heat, add beans, and cook for 1 or more hours. I typically cook it on a low simmer for 2 hours to really develop the flavor. Add salt and pepper to taste.

  6. Serve with corn bread, corn chips, biscuits, or rolls. Place on buffet with cheese, sour cream, cream cheese, cheddar cheese, peppers, chilie's, and chopped red onion.