Never-Entered-In-A-Contest-But-Still-Super-Good Chi

Name: Never-Entered-In-A-Contest-But-Still-Super-Good Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 2 lbs ground meat; 1 onion, diced; 2 bell peppers, diced; 2 garlic cloves, minced; 1 1/2 cups celery, chopped; 2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too); 1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added); ground cumin; chili powder; italian seasoning (optional, if diced tomatoes aren't seasoned with herbs); dried basil (optional, if diced tomatoes aren't seasoned with herbs); dried oregano (optional, if diced tomatoes aren't seasoned with herbs); 1 (14 1/2 ounce) can black beans, drained; 1 (14 1/2 ounce) can kidney beans, drained; 1 (14 1/2 ounce) can pinto beans, drained; 1 dash crushed red pepper flakes; 1 (1 1/4 ounce) packet chili seasoning mix (I use low-sodium Chili seasoning from McCormick); shredded cheese, if desired

Servings: persons

nonstick cooking spray
2 lbs ground meat
1 onion, diced
2 bell peppers, diced
2 garlic cloves, minced
1 1/2 cups celery, chopped
2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too)
1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added)
ground cumin
chili powder
italian seasoning (optional, if diced tomatoes aren't seasoned with herbs)
dried basil (optional, if diced tomatoes aren't seasoned with herbs)
dried oregano (optional, if diced tomatoes aren't seasoned with herbs)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can kidney beans, drained
1 (14 1/2 ounce) can pinto beans, drained
1 dash crushed red pepper flakes
1 (1 1/4 ounce) packet chili seasoning mix (I use low-sodium Chili seasoning from McCormick)
shredded cheese, if desired

1
In a skillet, brown meat. Drain and set aside.
2
Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly.
3
Stir in the diced tomatoes and the Rotel.
4
Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
5
Cook for about 8 minutes, or until the vegetables are tender.
6
Add the beans, browned meat, red pepper flakes, and chili seasoning.
7
Partially cover, and simmer for at least 4 hours.
8
Serve with shredded cheese and cornbread, if desired.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: nonstick cooking spray, 2 lbs ground meat, 1 onion, diced, 2 bell peppers, diced, and more.

Yes, Never-Entered-In-A-Contest-But-Still-Super-Good Chili 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.

That's it — enjoy your meal!

Never-Entered-In-A-Contest-But-Still-Super-Good Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions