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How to make simple and quick chili
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Author
Michelle / Makes and Munchies
Ingredients
1
lb
Lean Ground Beef
I use 96/4%
1
TBSP
Olive Oil
1
Small
Yellow Onion
1
TBSP
Garlic Pre-minced in a jar [or 1 clove]
2
tsp
Mortons Season All Seasoning
or your favorite !
1
tsp
Onion Salt
1/2
tsp
Garlic Powder
1
TBSP
Chili Powder
1
14.5 oz
Can undrained Red Kidney Beans
1
14.5 oz
Can undrained Pinto Beans
1
14.5 oz
Can undrained Black Beans
1
14.5 oz
Can Tomato Sauce
1
14.5 oz
Can Whole Tomatoes
Optional
1
10 oz
Can Diced Tomatoes & Green Chilies
Optional / Rotel Original or Mild
1 ½
cups
Water
Use more for desired consistency
Shredded Cheese
Topping
dash
Pepper
Topping
Instructions
Heat olive oil on medium in a 8-10 quart cooking pot for one minute.
Saute' diced onion and garlic until onion is translucent.
Add beef and finely break up with a spatula or wooden spoon. Continue stirring on medium heat until beef is well done.
Add Morton All Seasoning, Onion Salt, Garlic Powder and Chili Powder. Mix Well.
Add Red Kidney Beans, Black Beans, Pinto Beans, tomato sauce, Whole tomatoes and Tomatoes & Green Chilies and water.
Bring to a full boil on medium-high heat , cover and then simmer on low. Stir occasionally.
For quick chili, simmer for 30 minutes. Remove from heat, let cool for 5 minutes.
For Best results, simmer for 2 hours. Remove from heat, let cool for 5 minutes.
For Ultimate results, simmer for 30 minutes to 2 hours. Cool. Store in refrigerator over night. Serve the next day.
Top with shredded cheese & black pepper, or your favorite toppings.
Enjoy!