Simple Stovetop Chili
This is my favorite recipe for chili. It's fast, easy to make, and very tasty. You can also eat the chili in a variey of ways...make chili dogs, chili cheese fries, top your baked potato (or baked sweet potato) with it, eat it over rice or over quinoa. Loads of options! This recipe can easily be doubled for a larger serving. At the bottom are also directions for this recipe in a slow cooker version.
Simple Stovetop Chili
This is my favorite recipe for chili. It's fast, easy to make, and very tasty. You can also eat the chili in a variey of ways...make chili dogs, chili cheese fries, top your baked potato (or baked sweet potato) with it, eat it over rice or over quinoa. Loads of options! This recipe can easily be doubled for a larger serving. At the bottom are also directions for this recipe in a slow cooker version.
Cooking Instructions
- 1
In a large pot or skillet with a tight fitting lid, heat the olive oil over medium heat. Add the onions and peppers and cook, stirring often, until the onions are translucent. Add the garlic and cook for a minute or two more, until fragrant. Then add the ground beef. Cook until it is browned throughout, breaking it up as you go. Drain out the grease, if needed.
- 2
Increase the heat to med-high. Add the tomato sauce, diced tomatoes, kidney beans, broth, brown sugar, Worcestershire and seasonings. Stir to combine. Once it reaches a boil, cover with the lid and reduce the heat to med-low. Let simmer for at least 15 minutes, but longer if you can (it'll taste better the longer you let it simmer).
- 3
Serve immediately, topped with whatever toppings you'd like. Refrigerate any leftovers.
- 4
To make this recipe in the slow cooker, brown the meat first, then place everything except the broth into the slow cooker. Cook on low for 5-6 hours.
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