Chili (Like My Mom Used To Make) Recipe

Name: Chili (Like My Mom Used To Make)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 Large Onion, Diced; 1 Red Bell Pepper, Stem And Seeds Removed, Diced; 1/4 cups Chili Powder; 1-1/2 Tablespoon Garlic Powder; 2 pounds Ground Beef; 28 ounces, weight Canned Diced Tomatoes; 15 ounces, fluid Canned Tomato Sauce; 1/4 cups Enchilada Sauce; 15 ounces, weight Canned Black Beans, Drained; 15 ounces, weight Canned Pinto Beans, Drained; 1-1/2 teaspoon Salt; 1/4 teaspoons Ground Black Pepper; Sour Cream For Garnish; Grated Cheddar Cheese, For Garnish; Chopped Green Onions, For Garnish

Servings: persons

2 Tablespoons Olive Oil
1 Large Onion, Diced
1 Red Bell Pepper, Stem And Seeds Removed, Diced
1/4 cups Chili Powder
1-1/2 Tablespoon Garlic Powder
2 pounds Ground Beef
28 ounces, weight Canned Diced Tomatoes
15 ounces, fluid Canned Tomato Sauce
1/4 cups Enchilada Sauce
15 ounces, weight Canned Black Beans, Drained
15 ounces, weight Canned Pinto Beans, Drained
1-1/2 teaspoon Salt
1/4 teaspoons Ground Black Pepper
Sour Cream For Garnish
Grated Cheddar Cheese, For Garnish
Chopped Green Onions, For Garnish

1
In a large pan (I used a 5-quart pan), heat the olive oil over medium heat. Add the diced onions and cook for about 10 minutes, or until they've softened. Add the diced bell pepper and continue cooking for another five minutes.
2
Add in the chili powder and garlic powder and stir to coat all of the vegetables. Add in the ground beef, breaking it apart with a spatula, and cook it until it's no longer pink.
3
Add the diced tomatoes, tomato sauce, enchilada sauce and both cans of beans and stir until everything is well incorporated and then bring to a simmer. Let the chili simmer on the stove for at least two hours or until thickened (see note). Taste and add the salt and pepper to taste.
4
Serve with a dollop of cream cheese, grated cheddar cheese, and chopped green onions.
5
Notes:
6
1. The enchilada sauce is optional. I just happen to be addicted to the stuff and put it in and on everything. I use the stuff in a jar, but feel free to use what you like or skip it all together.
7
2. If your chili gets too thick you can thin it with either water or some beef stock. About half-way through the simmering I added about a 1/4 cup of water just to keep it from getting too thick too fast.

1028

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 Large Onion, Diced, 1 Red Bell Pepper, Stem And Seeds Removed, Diced, 1/4 cups Chili Powder, and more.

Yes, Chili (Like My Mom Used To Make) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili (Like My Mom Used To Make)

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