This is our base recipe for chili. You can take this recipe and go to new places…like adding in green pepper, onion, or sneaking in a few other veggies. You can also top it with a variety of things like cheddar cheese, sour cream, fritos, red onion, cilantro (it’s actually good!), etc.
This is my mom’s recipe for chili, but I just had a list of ingredients and no measurements. I finally sat down and measured out each ingredient as I was making a pot of chili…and it was actually kind of fun to figure out! I am glad I have the measurements now, they might prove to be useful in the future.
- 1 lb of ground beef (I just use what I have on hand, sometimes it is a little less than a pound)
- ½ cup onion, diced (optional)
- ½ cup green bell pepper, diced (optional)
- 1 (14.5oz) can of petite diced tomatoes
- 1 (15.5oz) can of chili beans
- ½ cup water
- 2 Tbsp of flour
- ¼ tsp pepper
- ½ tsp salt
- ¼ tsp cumin
- ⅛ tsp cayenne pepper (you can add more for spicer chili)
- 1 Tbsp chili powder
- toppings such as cheddar cheese, sour cream, red onion, fritos
- In a large cast iron skillet brown the beef and any veggies you want to add. Once the meat is no longer pink and the veggies are soft, drain off the excess fat.
- Add in flour and seasonings. Stir until incorporated.
- Add in the beans, tomatoes, and water.
- Simmer 20 minutes.