A Break and Easy Chili

I took a break. I had intended for it to be a short break that only lasted a few days. A few days turned into a few weeks.

Homeschooling is no joke.

Actually, let me backtrack. My children are in a blended program which means they attend school two days a week and their curriculum follows the local schools, but the other five days a week they are home and I am in charge of making sure all their schoolwork/testing is completed and answering any questions that may arise. Even though I’m not making up the entire lessons, it is still a chore. It’s a learning process for sure.

Also, I became really focused on monetizing the blog. I started this little blog/journey years ago as I love to write and I like to pretend to know how to cook. I’m not sure I do either particularly well, but they are a great way for me to unwind and let go of stress. When I rebooted my blog, I joined a few Facebook groups and the members were very focused on numbers, traffic, monetizing, etc. I got a little too wrapped up in that mindset and got burned out extremely quickly. I needed to take a step back and remember this blog is about my kitchen experiences. It is for me and my friends that choose to follow. Anyone else that wants to stop by, read about the craziness, and use the recipes are welcome and I enjoy having the guests, but if this blog only has ten readers per post, that is okay as well.

So now that all of that is out of the way, let’s get to the food!

My husband and I are HUGE NCAA football fans (ROLL TIDE!) and one of our “traditions” is to make a big pot of soup, stew, or chili on game nights. Unfortunately, we were camping when Alabama played their first game, so we settled for making our regular pot of chili when Tennessee played this past Monday. (On a side note, GO VOLS!- I grew up in a family of TN fans)

The beauty of this chili is that it is SUPER versatile! You can add or subtract anything and it still works! I’ve made it with and without beans. I’ve made it without the tomato sauce. I’ve made it with a lot more chili powder. I’ve made it with and without cheese. It is just so. incredibly. simple.

I’m including the recipe I used Monday. If you change it up, post below and let me know how you made it! I’m always up for trying new things! 😉

To begin, I diced a medium sized onion and a medium sized green bell pepper. I threw them into a large pan with a pound of ground beef and let it brown.

I drained the fat and then added the following into the meat mixture:

  • one can of tomato sauce
  • one can of petite diced tomatoes
  • two cans of chili beans (pintos) *I like to add one medium and one mild can*

I mixed the canned products in thoroughly and then added in the chili powder and garlic powder.

 

I made sure the spices were also mixed in well and added the lid to the pan, turned to simmer, set the timer to twenty minutes, and relaxed. An occasional stir here and there and we had a fantastic dinner.

Easy. Fast. Yummy.

Does it get any better?

Print Recipe
Easy Chili
This simple recipe is great for those cold fall nights. It's very easy to change up and make it fit your diet and/or personal taste. Hope you enjoy! *This is not a spicy recipe at all as my children do not like spicy foods. I just want to make sure that if you are wanting a "kick", you know to add some spice! 😉
Course Main Dish
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Brown ground beef, onion, and bell pepper in a large pan. (Drain fat)
  2. Once browned and drained, add in tomato sauce, tomatoes, and beans.
  3. Add chili powder and garlic powder and stir well.
  4. Place lid on the pan and turn the stove eye (or burner... whatever you prefer to call it) down to simmer.
  5. Let simmer for 20 minutes, stirring occasionally.
  6. After 20 minutes, remove lid and serve topped with cheese. Enjoy!
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