Chili is my all-time favorite meal to make in the fall. I love that most of the ingredients come from my garden and farm. It is quick to put together and the leftovers are even better the next day. You are going to love the flavors in this chili. Come into my kitchen with me and I will show you how to make my favorite chili recipe.
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Dice the Vegetables
You need: 3 green bell peppers, 1 large red pepper, 1-2 jalapenos, and 2 medium sized onions.
First, chop all of the vegetables into a small dice. I like a little heat to my chili so I use two jalapenos with the seeds, but you can cut the seeds out to reduce some of the heat or just use one jalapeno. If that is also too spicy omit them entirely.
Next, place 2 Tbsp of coconut oil and the diced vegetables into a 6-quart Dutch oven on medium high heat. Sauté until the vegetables are softened.
Push the vegetables to one side and add 1 tsp. of coconut oil. Then add 1 tsp. of cumin powder and 2 tbsp. of chili powder. Allow the spices to cook for 30 seconds. This technique is called blooming. By cooking the cumin and chili powder in oil it releases and enhance their flavor. You can skip this step, but it really does make a difference.
Add 2 pounds of ground beef along with 2 tsp of sea salt and 1 tsp garlic powder into the Dutch oven. Sauté until the meat is browned. If your beef has extra grease now is the time to drain it. Because our grass-fed Dexter beef is lean, I get to skip this step!
Next, add 1 quart of tomato sauce, 1 quart of pinto beans (drained), and 1 quart of beef broth. Stir to combine. I love having home canned foods that are ready to make quick meals. They are my homemade convenience foods! If you have never canned before and would like to learn read more about it in my post Beginners Guide to Canning.
If you don’t home can, you may use store bought versions of each with no problem.
Let it simmer
Finally, adjust your seasonings and bring the chili up to a low simmer for around 30 minutes or until the chili thickens.
Now the chili is ready to serve. We enjoy our chili with crushed tortilla chips, shredded cheese, and sour cream. Other options would be diced avocado, green onions, cowboy candy (pickled jalapeno), or crackers. Without a doubt, the options are endless and delicious.
What to do with Chili Leftovers
Leftovers can be turned into taco soup by adding black beans and corn, or loaded French fries (baked French fries with chili on top). Several other options are chili hot dogs or chili mac (chili and noodles).
In addition, chili can be frozen for up to three months. To do so, allow the chili to cool completely then ladle it into the desired containers leaving a space for expansion and then freeze.
- 2 lbs ground beef
- 2 medium onion, diced
- 3 medium green peppers, diced
- 1 large red pepper, diced
- 2 jalapeno peppers, diced
- 1 quart home canned pinto beans, drained or 32 ounce can
- 1 quart home canned tomato sauce or 32 ounce can
- 1 quart home canned beef stock or 32 ounce container
- 1 tsp cumin
- 1 tsp garlic powder
- 2-3 tbsp chili powder
- 2 tsp salt
- 2 tbsp coconut oil + 1tsp.
- Place 2 tbsp coconut oil in a Dutch oven.
- Add the diced vegetables and sauté them on medium high heat until softened.
- Push aside the vegetables to one side and add 1 tsp. cumin plus 2 tbsp. chili powder. Allow the spices to cook in the oil for 30 seconds or until fragrant.
- Add the 2 pounds of ground beef, 2 tsp. salt, and 1 tsp garlic powder to the pot. Stir to combine and cook the beef until browned. Drain any excess grease.
- Next, add 1 quart of tomato sauce, 1 quart of drained pinto beans, and 1 quart of beef broth. Stir to combine.
- Bring the chili up to a slow simmer and allow to cook for 30 minutes or until the chili has thickened. If you don't have time to simmer just add less broth in the previous step for a thicker chili.
- Serve with tortilla chips, shredded cheese, and sour cream.