STOVETOP CHILI RECIPES

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

Steps:

• In a large dutch oven or pot, add the olive oil and add the diced onions. Cook over medium-high heat for 5 minutes until soft and translucent. While the onions are cooking, open all of the cans and set them aside.
• Place the ground beef and garlic into the pot with a pinch of salt and pepper. Cook until completely brown, this will take about 5 minutes.
• Add all of the canned ingredients and stir until well combined.
• Add the chili powder and beef broth and continue to stir to combine. Start with 1 cup of beef broth and add more if you want a more liquid chili. I save the second cup for the leftover the next day as the liquid will absorb into the chili when stored in the fridge.
• Turn down the heat to medium and cook for 15 minutes, stirring occasionally.
• Taste for salt and pepper before serving in bowls. Add your favorite toppings and enjoy!