quick beef chili recipe
To me a good hearty chili has 2 things. Meat and beans. That was until I went to a chili cook off and discovered beanless chili. Obviously I was sheltered and forgot about chili dogs. We love slow cooker chili, but sometimes you need a quick chili recipe to make dinner fast.
What sides go with chili? We serve it with crackers and cornbread. I love it when the cornbread is still warm and you add a little butter and dunk it in the chili.
You can also sprinkle some cheese on top and you have a delicious twist.
Chili is perfect to serve in the Fall, when watching football. But honestly any time is a great time to have chili. Here’s what you need to do to make this quick chili recipe.
2 pounds ground beef
1 quart tomato juice 1 (29-ounce)
2 15 oz can red kidney beans, drained
1 medium onion, chopped (or 1 tablespoon dried minced onion)
1/2 cup diced green bell pepper
1/4 cup chili powder (or to your taste preference)
1 teaspoon ground cumin
1 teaspoons garlic powder
1/2 teaspoon ground black pepper
In a large skillet pan, brown the ground beef and drain off excess fat.
Place the beef into a 6 quart pot.
Add the onions and peppers.
Add the remaining ingredients.
Cover the pot and let the chili simmer on low for 1 to 1 1/2 hours.
Stir every 15-20 minutes.