Ground Beef Chilli

Chilli-Rookie With A Cookie

Ok, I have something to admit. As much as I steer clear of fast food joints, I absolutely love the chilli bowl at Wendy’s. In fact, the first time I tried chilli (I used to call it chilli beans), was at Wendy’s. This recipe that I share is just as good if not better. On those overcast days that threaten to burst open the heavens, I shuffle to my kitchen in my sweatpants to stir a pot of thick, chunky chilli. And to get the right consistency and flavor, the trick is to finish the chilli on high heat!

The recipe is super easy. I use leftovers to make tacos–the kind you get in Taco Bell (sorry, sometimes I cheat).

Chilli-Rookie With A Cookie

 

Groun Beef Chilli
 
Cook time
Total time
 
This chilli will keep you cozy on those rainy days! Comes together with only a handful of ingredients.
Author:
Recipe type: Chilli
Cuisine: American
Ingredients
  • 3 tbsp oil
  • 1 lb lean ground beef
  • 1 tsp paprika
  • ¾ tsp cayenne pepper
  • 1 tsp garlic powder
  • 1tsp onion powder
  • 1 tsp salt
  • 1 8 oz can tomato sauce
  • 1 14 oz can diced tomatoes
  • 3 cups water
Instructions
  1. In a saucepan over medium heat add oil and stir the beef until it is brown, about 5-6 minutes.
  2. Sprinkle the spices: paprika, cayenne, garlic, onion powders and salt.
  3. Stir the spices into the beef for a minute.
  4. Tip in the cans of tomato sauce and diced tomatoes and stir.
  5. Add water and with the lid on, cook the chilli on low heat for an hour.
  6. After an hour, take the lid off and turn the heat to high (this will allow the chilli to get more flavor).
  7. Stir the chilli for 10-15 minutes.
  8. To serve, ladle chilli in a bowl, top with chopped onion, cheddar cheese, cilantro or any other toppings you prefer.
 

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