Do you love chili? I do! I’ve been meaning to share this recipe for a long time. I developed this chili recipe shortly after Davis and I got married. It is one of the first recipes I came up with on my own, and I’m still a bit proud of it!
Mom, take a picture of this!
What I love about this recipe is that it is inexpensive, easy, and always tastes amazing. Those are three qualities that spell “family favorite” for us. It’s also very versatile–you can make it with or without meat, add or subtract veggies, and spice it up or down if you like!
You will have to let me know in the comments if you decide to try this recipe out! I’d love to hear your thoughts. ❤
-1 lb ground beef (Leave this out and add an extra can of beans for vegetarian chili.)
-2 cans of beans, undrained (I usually use one can of kidney beans and one can of pinto beans, but you can use whatever you like!)
-1 Can diced tomato, undrained
-2 Carrots, chopped
-2 Stalks of celery, chopped
-About 1 cup chopped onion (or more, if you like!)
-3 Tbsp chili powder
-1 Tbsp cumin
-2 tsp salt
-Dash of cinnamon (optional)
Directions: Brown ground beef. Remove from heat and drain. Return to heat, and add onions, carrots, and celery. Let cook for a minute or two, until veggies begin to look tender. Add spices to coat, and cook for 2-3 minutes, stirring occasionally. Add beans and tomatoes; stir to combine well. Bring to a boil, and then reduce heat to simmer. Cover, and allow chili to cook for 10-15 minutes. Add cinnamon, if desired. Serve with shredded cheese, sour cream, crackers, cornbread, or whatever else you enjoy pairing with chili! Makes about 6 adult-size servings.