The first time I made this delicious chili was about 30 years ago. Never measured ingredients… until I decided to share the recipe with you. I got busy measuring before cooking!
Whenever I serve it to friends and family, it disappears quickly. Never a drop left! Quick and easy to make with a few ingredients. Makes the whole house smell good while it simmers. Ready in less than one hour.
This recipe can be prepared in a large skillet or in one pot. I cooked all ingredients in my pretty blue dutch oven provided by Lodge Manufacturing.
- 1 pound ground chuck Ground beef or ground turkey will work.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 can (16 oz.) light red kidney beans (drained)
- 1 can (14.5 oz.) petite diced tomatoes See recipe notes.
- 1 teaspoon chili powder Mild, medium or hot.
- 1/2 cup white onions, chopped
- Place ground chuck (or preferred meat) in a dutch oven or large skillet. Sprinkle with salt and ground black pepper. Stir until evenly combined.
- Cook over low-medium. Stir constantly until all meat is brown.
- Drain. Cool 5 minutes.
- CAREFULLY press cooked meat with two folded paper towels to absorb extra grease.
- Add light red kidney beans (drained), petite diced tomatoes (with juice), chili powder, and chopped white onions.
- Lightly stir until evenly combined. If more soup is preferred add another can of diced tomatoes (see recipe notes).
- Cover and simmer over low-medium heat for 10 minutes OR until onions have reached desired tenderness.
- Serve hot.