Get the same slow cooked flavor in this simple and easy ground beef and bean chili, which can be in on the table in under an hour!
Most good chili recipes require a fair amount of time, like a cold or snowy weekend, to make. I know several people whose recipes can upwards of 12 hours to make.
What makes this chili recipe so popular is not only the beef and beans and that great chili flavor, but it’s done in ONE POT and in record time.
HOW TO MAKE THE EASIEST & FASTEST CHILI
- We start by browning our meat over high heat. I add a little oil to the pan to start with and then let the beef BROWN. Do not touch it until you start to see it caramelize on the sides, then break it up using a large wooden spoon.
- Next add the onions, peppers and celery. Give them a good stir. I do have a jalapeno pepper in the ingredient list, feel free to omit this if you choose or if you like your chili hotter, leave the ribs and seeds in.Here is where the chili gets its star rating, the spices. I am using a combination of smoky, savory and spicy. The important thing to remember about dried spices is their flavors are released by (1) the oils in your hands, so be sure to rub the spices as they are going into the pot and (2) the oil in the pan.
- Let the spices combine with the meat and veggies for a good minute before adding the juices, which essentially will DILUTE the spices.
- Now just let the chili simmer for as long or as little time as you have. I’ve eaten this in a little as 30 minutes and I’ve also let it simmer (partially covered) for up to 3 hours.
Chili not only keeps you warm on those long winter nights, it’s a very economical and provides balanced nutrition. Beans are a great staple pantry item that has a long shelf life and beans are great for you. The ground beef is lean but can be replaced with either chicken turkey or even tofo.Print
Get the same slow cooked flavor in this simple and easy chunky ground beef and bean chili, which can be in your tummy in under an hour!
- 2 lbs Ground Beef
- 1 ½ Cups Onion, diced
- 1 Green Pepper
- 2 Stalks Celery
- 1 Jalapeno Pepper (optional)
- 2 Cloves Garlic, minced
- ¼ Cup Chili Powder
- 2 teaspoons Cumin
- 2 teaspoons Garlic Powder
- 2 teaspoons Sugar
- 1 teaspoon Sea Salt
- ½ teaspoon Pepper
- ½ teaspoon Oregano
- ¼ teaspoon Cayenne Pepper
- 1 Quart Tomato Juice (preferably low/no salt)
1 (29 oz) Can Crushed Tomatoes
1 (16 oz) Beans in Chili Sauce
1 (15 oz) Red Kidney Beans, drained
- In a large stockpot, over med/high heat, brown the beef until a deep brown crust appears before breaking the beef apart. Once you see the beef begin to brown on the bottom, give it a good stir and being breaking the beef up with a wooden spoon or fork. Cook the beef until it’s almost cooked through.
- Add the onions, peppers, celery and garlic and cook until softened, approx. 4 minutes.
- Add all the spices and stir to combine cooking for a few minutes to allow the flavors to release into the oil, meat and veggies.
- Add the tomato juice, crushed tomatoes and beans
- Simmer over very low heat for a minimum of 30 minutes (up to 3 hours for more flavor and a thicker chili)
WHAT TO SERVE WITH THIS:
GLUTEN FREE CORNBREAD
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂