Chili is a great food. It is so hearty, easy to make, and a great crowd pleaser. It can also be used in so many ways. You can make a big batch and freeze it to have meals on hand. It can be the main dish served with cornbread on a cold day, a side dish for your summer barbecue, or just a topping for nachos.
This recipe is great because the prep time is very minimal, and it is actually best when you make it ahead and reheat it the next day. If you have a big enough pot, this recipe can double or even triple to give you freezer meal options for days.
This recipe in particular is my lazy cooking fantasy. Ground meat cooks up so fast, and opening cans take all of the guess work and time out of getting perfectly soaked bean. I have done this in larger batches and soaked the beans, and the money savings just isn’t worth it to me.
If you are inclined to buy dry beans, you can speed up the softening process a bit. Rather than soak the beans in cold water over night. Simply rinse your beans and make sure they are free of any rocks or dirt. Pour them into a pot and cover with water. Make sure there is plenty of water. Boil them first for 1 hour. Drain and rinse again. Then put them in the pot and cover with water and boil for 45 minutes. They should be soft after the second boil. Don’t throw away the bean water the second time as it contains good starch that will help make a nice thick gravy for your chili.
1 lb Ground Beef 80/20
½ lb Spicy Italian Sausage
½ C. Water
1 Yellow Onion
3-4 cloves Garlic
¼ C. Butter
2 23 oz Cans Pinto Beans in Water
1 14 oz Can Kidney Beans
1 14 oz Can Black Beans
1 14 oz Can Stewed Tomatoes
1 C. Salsa Picante (Medium)
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1 Tbsp Dry Parsley
1 Tsp Red Chili Powder
½ Tsp Ancho Chili Powder
¼. Tsp Cayenne Chili Powder
2 Tbsp Salt
1 Tsp Black Pepper
- Heat a large sauce pot on medium high.
- Add ground beef and sausage to the pot. If you used sausage that is in link form, simply cut the casing away and add only the meat to the pot. Add water and brown meat using a spoon to break up the meat.
- Chop garlic and onions into a fine dice and add to mostly browned meat. Season with all of your dry spices, and cook until onion are translucent and meat is well cooked and broken up into very small pieces.
- Add all of your beans with the liquid. Add stewed tomatoes, crushing them in your hand as you add them. Add salsa picante, and butter.
- Stir everything together and bring to a simmer. Let cook for at least 45 minutes.
- For best results, cook a day in advance, and let sit in the refrigerator overnight.
“You can tell a lot about a fellow’s character by the way he eats jelly beans.” Ronald Reagan