Quick and hearty Chili with Beans is always a winter favorite. This chili is fast and easy to make.
I have heard the argument that its not really chili if it has beans. However, my family feels that its not chili without the beans.
So I guess its just where you were raised and the type of chili you grew up eating.
This is my version of quick and fast chili…………..most of the things I use are already in my cupboards.
It takes from start to finish about 1 and 1/2 hours. This recipe is enough to feed 10-12 hungry people.
I will normally serve with cornbread and condiments like, chopped onions, grated cheeses, avocado’s and even sometimes with corn chips, tortilla chips and my son’s favorite is chilidogs.
I do have to admit I cheated, I did not soak the beans, I ran by my local big box store and picked up the ready to use giant can.
3lbs. ground beef ( I have also used ground turkey)
3 large onions(chopped in a food processor)
8 cloves of garlic(chopped with the onions)
2-7 oz cans of roasted green chilies, I use mild ones.
8 oz of dried chilis- (the ones you see in packages all over the grocery store)
6lb 12 oz can of beans, I used kidney beans but you can use pinto or navy, or a mixture of your favorites.
28oz can of diced tomatoes
salt & pepper
about 3 tablespoons of cumin
about 1/2 cup of chili powder
1 teaspoon of chili flakes
2 tablespoon of garlic powder
Start with the dry chili peppers- tear the stems and take out most of the seeds. Then simmer in pan with about 2 cups water.
In a big pot start cooking the hamburger on medium heat, when its about half way cooked, add the chopped onions and garlic……… finish cooking.
When the burger is cooked you can scoop the fat out, or not, up to you. Depending on the % of fat in the burger you use.
Now start adding the spices, the cans of green chilies, tomatoes, and the beans(drain and wash)… have it simmer on medium low while you puree the dried chili’s in a processor.
Pull the chili’s out of the water and puree, then add to strainer and push the creamy stuff through and leave the skin and seeds. It helps to pour the water you simmered them in over the top of the leftover bits and pieces. Add this to the chili…….. this should be enough liquid for the chili to simmer for about half hour.
I usually taste the chili and adjust the seasoning. Everyone like chili a little different and so add more or less of any of the seasonings.
While the chili is simmering you can chop up some onions, grate cheese, chop olives, find the sour cream, corn chips, make some cornbread. Whatever you want to have with the chili.