This chili recipe is based on my Chili con Turkey. I really liked the "setting" for that chili. The combination of diced tomatoes and tomato sauce along with the spices makes a nice basis for the meat and veggies you would like to have in a chili. Which makes this a super flexible recipe. Just chose the meat and veggies you would like and voilà, there is your own special chili dish.
1-2 tbsp olive oil
1 1/2 lbs ground beef
1 to 1 1/2 tsp salt
1/4 tsp ground pepper
3 garlic cloves (minced) or 1 tsp garlic powder
1 medium onion, chopped
3-5 tbsp chili powder
1 can (14 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) kidney beans, drained & rinsed
1 small can corn kernels, drained
8 oz green bell pepper, cut into 1/2 inch squares
Heat the oil medium-high heat. Add beef, salt, and pepper. Cook for 4-5 minutes, breaking up the meat. Add the garlic, onion, and chili powder and cook for 5 minutes, stirring frequently. Stir in the tomatoes, tomato sauce and 1 cup of water. Bring to a boil, reduce heat and simmer, stirring occasionally, for 30 minutes, until thickened. Add the beans, corn, and bell pepper and simmer for 15 minutes.
There are several option for serving the chili: Either you eat it just like it is or maybe you have a slice of toast or a roll or you serve it with rice. Some might like the chili topped with sour cream and shredded cheese. Well, whichever way you choose, I hope you enjoy it!