OK, so I’m not really sure if chili is considered a soup or not, but Steve requested it for “soup month” so I made it. Last week we had a really nice time with some new friends and since it was a rainy day, chili was a perfect choice for dinner.
Everyone has their own idea of good chili and what should be in chili. I like my chili with beans, lots of beans. I prefer my chili to be a bit on the spicier side, but I tone it down for the kids. I’m not a fan of chili that is too dry either, so when it’s simmering I keep checking it and add water as necessary. This is especially important because in our family we serve our chili over white rice, “Steve Style”.
Chili with Beans
- 1 tablespoon olive oil
- 1 lb ground beef or ground turkey
- 1 large or 2 small onions, chopped
- 1 large red bell pepper, chopped
- 2 carrots, grated
- 8 cloves garlic, minced
- 2 teaspoons oregano
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
- 4-5 tablespoons chili powder
- 1-2 teaspoons salt
- 2 bay leaves
- 1 (28-ounce) can diced tomatoes
- 3 (15-ounce) cans beans (black, kidney, pinto)
Directions
- In a dutch oven or large pot, saute beef in 1 tablespoon of olive oil until brown.
- Add onion, red peppers, carrots, and garlic to the beef and saute for 10 minutes.
- Add the spices and saute 5 minutes more.
- Add tomatoes and beans (with the liquid from the can), cook for 45 minutes or longer, until all the flavors are blended.
- If chili is too dry, add 1 or more cups of water to desired consistency.
This chili is great by itself, or over baked potatoes, rice or hot dogs.
