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My Favorite Homemade Chili

A pot of chili simmering on the stove has a certain allure. It's comfort in a bowl—the way the flavors combine, the heady aroma that permeates the kitchen, and that first warm bite on a cold day. In addition to being filling and tasty, this chili recipe has become a mainstay in my household because it fosters community. A pot of chili always seems like the perfect option for a laid-back Sunday meal, a game-day get-together, or a casual family dinner.
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Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 lb ground chuck
  • 4 8 oz cans tomato sauce
  • 1 14 oz can stewed tomatoes
  • 1 14 oz can ranch style beans
  • 1 14 oz can pinto beans
  • 1 14 oz can kidney beans
  • 1 10 oz can Rotel diced tomatoes
  • 1 package mild chili seasoning

Method
 

Sauté the Vegetables and Brown the Meat:
  1. In a large pot or Dutch oven, add a drizzle of oil and heat over medium heat. Sauté the chopped onion and bell pepper until soft, about 5 minutes. Add the ground chuck and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.
Add the Beans:
  1. Add the ranch style beans, pinto beans, and kidney beans (do not drain). Stir to combine everything evenly.
Season the Chili:
  1. Sprinkle in the packet of mild chili seasoning and stir to distribute evenly throughout the chili.
Add Tomatoes and Sauce:
  1. Stir in the tomato sauce, stewed tomatoes, and Rotel diced tomatoes. Mix well.
Simmer:
  1. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
Serve:
  1. Once hot and flavorful, taste and adjust seasoning if needed. Serve warm with your favorite toppings.
  2. Enjoy!