Beef or Chicken Chili

Cynthia Winward
I like my chili with lots of vegetables and beans. My kids like the meat, so here’s how I compromise. This makes a big pot—enough for two dinners for my family of 5. I love leftovers for lunch so I prefer to make a big pot.

2-4 T. olive oil
2 chopped onions
1 T. cumin
1 T. chili powder
2 tsp. oregano
1 tsp red pepper flakes (optional)
1 pound ground beef*
3-4 cloves of garlic
1 large can diced tomatoes (28 oz)
2 cans tomato sauce (8oz)
1 tomato sauce can of water
2 can kidney beans, drained
1 can black beans, drained
2-3 chopped red and/or yellow bell peppers
½ a bunch of chopped cilantro
Toppings: pepper jack cheese, sour cream, lime wedges
Good homemade cornbread.

In a large soup pot or dutch oven heat olive oil. Saute the onions and spices for 2-3 minutes. Spices need to cook in oil to ‘bloom’ them. Don’t skip this step! Add the ground beef, breaking it up with a wooden spoon. After the ground beef has browned for 4-5 minutes, add the garlic. Stir until combined. Add the rest of the ingredients, bring to a boil, then lower to a simmer for 20-30 minutes or until the onion and bell peppers are soft. Turn off heat and stir in cilantro.

Serve with toppings of your choice and lots of good cornbread.

*To make a chicken chili add 2 cups diced cooked chicken. I like to just shred a rotisserie chicken from Costco. Print Recipe