Ingredients
- 2 tbsp of vegetable oil for sautéing
- 1 cup of onions, finely diced
- 1 crushed clove of garlic, for flavor
- 1 ½ lbs of lean ground beef, for a hearty base
- 1 can (28 oz) of whole peeled tomatoes, bursting with freshness
- 1 can (16 oz) of navy beans, with their flavorful juices
- 1 can (16 oz) of red chili beans in a savory sauce
- 1 can (15 oz) of black beans, rinsed to perfection
- ½ cup of green bell pepper, finely chopped for a pop of color
- ½ cup of celery, diced to add a crunch
- ¼ cup of light brown sugar for a hint of sweetness
- 2 tbsp of white vinegar for a tangy twist
- 1 tbsp of chili powder for that spicy kick
- 1 tsp of salt, to enhance all the flavors
Step 1
Begin by warming the oil in a large stockpot set over medium heat. Toss in the onions and garlic, sautéing them until they turn tender, which should take around 5 minutes. Next, introduce the ground beef, cooking and stirring until it browns and breaks into crumbles, typically in about 5 to 7 minutes. Now, blend in the tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and a pinch of salt. Allow the mixture to come to a lively boil. Lower the heat to a gentle simmer and let it cook until it thickens, which usually takes at least 1 hour. Remember, the longer it simmers, the better the flavors will meld together, so feel free to let it linger on the stove a bit longer if time allows.
Extra Tips & Suggestions
- 1. Utilize Mason jars to store leftover chili - not only will it keep it fresh, but it also adds a charming rustic touch to your fridge or pantry.
- 2. Freeze individual portions of chili in silicone muffin molds for easy grab-and-go meals on busy days.
- 3. Store extra chili in airtight glass containers, labeled with the date to keep track of freshness.













Reviews
Ella
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Mallory
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