Chili - Master Cookbook Recipe # 623
This has always been the go-to chili recipe for Collard Valley Cooks! It features a perfect balance of spices, hearty beans, and savory ground chuck. Whether you simmer it on the stove or let it develop flavor in a slow cooker, it’s a crowd-pleasing meal that is even better with your favorite toppings.
This is recipe #623 in Tammy’s Master Cookbook.
Ingredients
- 1 lb Ground chuck
- 3 Tbsp Olive oil
- 1 medium Onion, chopped
- 1 Bell pepper, chopped
- 2 cloves Garlic, pressed
- 2 cans (14.5 oz each) Diced tomatoes
- 1 can (16 oz) Black beans
- 2 cans (16 oz each) Kidney beans
- 1 can (15 oz) Tomato sauce
- 2 cups Water
- 1 tsp Basil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3 Tbsp Chili powder
- Optional: Hot sauce or diced chilies (for extra heat)
Instructions
- Sauté & Brown: In a large skillet, sauté the onions and bell peppers in olive oil until soft. Add the ground chuck and cook until browned with no pink remaining. Drain the excess grease.
- Combine: Transfer the cooked beef and vegetables to a large stockpot or a slow cooker. Stir in the garlic, diced tomatoes, beans, tomato sauce, water, and all the spices.
- Stove Top Method: Cook on medium-low heat for at least 1 hour, stirring occasionally to let the flavors marry.
- Slow Cooker Method: For easy cleanup, use a slow cooker liner. Add all ingredients and cook on Low for 6 hours or High for 4 hours until hot and bubbly.
- Serve: Ladle into bowls and serve with your favorite condiments like shredded cheese, sour cream, or crackers.
Notes
Tammy’s Tips
The beauty of this chili is that it’s not overly spicy on its own, making it great for the whole family. If you like it hot, just add a few dashes of your favorite hot sauce or some diced chilies directly to your bowl! Using a slow cooker liner is one of my favorite "kitchen hacks" because it makes cleaning up after a big hearty meal like this absolutely effortless.