Easy Classic Chili

What You’ll Need:

2lbs ground beef (browned)

1 15oz can tomato sauce

2 15oz cans diced tomatoes

1 15oz can beans in chili sauce

1 15oz can black beans

1 15oz can red kidney beans

chili powder*

paprika*

garlic powder

salt

favorite toppings: shredded cheese, sour cream, oyster crackers

15-20 minutes prep | 45-60 minutes cook

Makes 8-10 Servings

Directions:

1. To get the bean flavor without the bean texture, we blend the cans of beans in a blender until smooth. You can omit this step if you (and/or your family) like the bean texture.

2. Brown ground beef over medium heat. To get great flavor, sprinkle with chili powder, paprika and salt (approx 1/2 tsp each). Cover the meat while browning to maintain moisture- you may also add a little water from time to time to keep the meat or spices from burning. Chop the meat as you go. This will take 10-15 minutes to fully brown.

3. While meat is browning: In a large pot or electric pressure cooker, combine beans, tomatoes and tomato sauce. Slowly start to heat this mixture (medium heat or “keep warm” setting depending on what you’re using).

4. Once the meat is browned, drain off any excess grease. I use a few paper towels to soak up the grease instead of risking dumping the browned meat.

5. Combine browned meat with bean and tomato mixture.

6. Add 2-3 tsp chili powder and paprika to the pot.
   Add 1/2-1 tsp garlic and salt.

7. Stir well. Cover and cook:

   Stovetop- bring to boil then let simmer for 35-40 minutes.

   Pressure cooker- high pressure 15 minutes and natural release.

* Ancho chili powder and smoked paprika add flavor without intense heat. You can sub the paprika directly. If you opt for ancho chili powder, use the recommended chili powder amount and just add 1-2 tsp ancho chili powder to the dish.

Adjust the seasonings as you like and add salt to taste.