Simple & Frugal Chili

I’ve got something I need to get off my chest.  I’m not the biggest chili fan out there.  Yep, I said it.  I love soups in most of their forms, but chili is something else.   It’s just not my kind of food.  And honestly, I don’t know why I don’t like it either.  I think it stems from not containing my favorite food groups: pasta, chicken and cheese.  But Hubs on the other hand loves chili.  He has a “take it or leave it” approach to soups, he’s always up for chili.  My aversion makes it that much harder for me to find a recipe that we can agree on.

Then a few years back, Hubs found a recipe that sounded pretty good.  Over time we’ve adapted it to our tastes, and what we’ve got in our pantry.  This chili has turned into something else.  This recipe is a whole different ball game.  Beans, ground beef, peppers and onion, and home grown tomatoes.  It is delicious!

But what I love about this meal is that it’s very simple, really frugal, and extremely hard to mess up.  I’m able to throw the meal together in a few steps and just go with it.  In fact, at any given time I have all the ingredients on hand.  It also makes a lot of food.  We’re not able to eat it all at once, so I freeze any leftovers in 1 cup servings for perfect single serve meals.

A meal that I’m able to make in one pot, in under three steps, makes a ton of leftovers, AND it’s friendly on my wallet?  What is not to love?

INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 bell peppers, chopped
• 1 can diced tomatoes
• 1 can stewed tomatoes
• 1 jar chili base*
• 1.5 cups kidney beans, I use dry beans I prepped and froze, but in a pinch I use 1-16oz can
• 1.5 cups cannellini beans, I use dry beans I prepped and froze, but in a pinch I use 1-16oz can
• salt & pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream

*Note: I can chili base in the summer with our surplus of tomatoes.  When I run out of chili base, I use a packet of chili seasoning and a 16oz can of tomato sauce with the same results.

DIRECTIONS:

1. In a Dutch oven, over medium heat, brown beef in olive oil with the onions and peppers.
2. Add in remaining ingredients.  Bring to a simmer.
3. Cook 10 minutes, or until desired thickness.  Serve with your choice of toppings.

Serves 8-10