Hey all! As I’ve mentioned in my last two posts, my little pint-sized dictator…ehem…. I mean my darling two year old daughter has been keeping me on my toes lately. This means that when it comes time for lunch (and sometimes dinner), I need something quick and easy. This means prepping and freezing in advance, and it’s usually soup because it’s winter. I do this with my Thai Pumpkin Soup, and now with this chili recipe. It’s delicious and filling, and all I have to do is warm it up in the microwave or on the stove. I use my Dutch oven for this, because I feel like it cooks more evenly and is great for keeping it warm in the oven if you’re serving it to a crowd.
My Chili Recipe
2 cups beef broth
1 lb ground beef; I used 80/20
2 cloves garlic, minced
½ each red, orange, and yellow bell pepper, or 2 each (red, orange, yellow) small sweet peppers
¼ cup frozen chopped onions (condensed French Onion soup works great here, too!)
8 oz can tomato sauce
2 8oz cans tomato sauce
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 tsp chili powder
¼ cup storebought chili sauce
- Spray the bottom of a Dutch oven with cooking spray (I used olive oil the first time, but it made the ground beef too greasy) and heat it to medium-low.
- Add garlic, onion, and peppers to pan and cook until onions and peppers are soft and translucent.
- Add ground beef and cook until brown.
- Add rest of ingredients to Dutch oven, and simmer on low for 45 minutes or until desired thickness. I like mine super thick, so I simmer for almost an hour.
That’s it! The Thai sauce gives it a little bit of a sweeter flavor than traditional chili, which I feel like balances it out really well.
If you try this recipe, let me know in the comments how it turned out!
Thanks for reading, and until next time!