The Best Chili Ever
This is actually THE BEST chili recipe you’ll ever make! It was inspired by my obsession with Wendy’s chili but has a healthy spin. Perfectly spiced, thick and hearty, and easy to make on the stovetop.
Ingredients
- 0.907 kg (or 2lb) Lean Ground Beef
- 2 can Kidney Bean drained
- 1 can Pinto Bean drained
- 1 can Tomato Sauce
- 3 Tomato on-the-vine, seeds removed and diced
- 1 Green Bell Pepper diced
- 2 Serrano Pepper finely diced
- 3 sticks Celery roughly chopped
- 1 medium Yellow Onion diced
- 3 tbsp Chili Powder
- 3 tsp Ground Cumin
- 2 tsp Fine Sea Salt
- 1 ½ tsp ground Black Pepper
- 2 cups Water
Instructions
- Place ground beef in a large pot over medium-high heat. Cook, stirring occasionally, until starting to brown and there is no more pink meat. Depending on how you like your beef, you could leave it bit-sized chunky or make sure to break it apart well with a wooden spoon. Drain the fat once cooked.
- While the beef is cooking, chop all of your veggies into small pieces. For the tomato, before dicing chop in half from to remove all juicy seed bits and only keep the meaty parts. Drain beans but do not rinse them. Their juices will help keep your chilli nice and thick.
- In the same pot, add the veggies and cook for 2 minutes, stirring often. Add remaining ingredients and give it a good stir. After you've dumped the tomato sauce into your pot, use a good splash of water to get all the tomato sauce out of the can.
- Bring your pot of chili to a gentle boil then lower your heat to a simmer. Simmer over low heat for 2 hours, stirring every 20 minutes. Garnish with anything you'd like and enjoy!