Recipes,  Soup

Leisurely Lilleth’s Chili

I love this chili recipe, especially in fall or winter. It goes well with corn chips, hot dogs,

corn bread, grilled cheese sandwiches or saltines.

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Leisurely Lilleth’s Chili


  • Author: Lilleth

Ingredients

Scale

2 Tbsp EVOO

1 red onion, diced

1 red pepper, diced

6 cloves garlic, diced

6 spring onions, diced

810 baby tomatoes, halved

1 16 oz can Bush’s mild or hot Chili Beans depending on how much heat you like

1 cup or can of pinto beans

1 14.5 oz can diced tomatoes (Chile or Mexican flavor if available)

I 16 oz can red kidney beans, rinsed

I 10 oz Rotel tomatoes

1 28 oz can crushed tomatoes (chili flavoring if available)

1 14 oz can stewed tomatoes

1 lb 80/20 ground beef

34 cups water depending on how thick you like your chili

1 tsp red pepper flakes

1 tsp mustard

1 tsp honey

3 tsp chili power

1/2 tsp balsamic vinegar

1/2 tsp soy sauce

1/2 tsp chili power with lime (optional)

1 tsp Monterey seasoning

1 tsp smoked paprika

2 tsp paprika

1/2 tsp garlic salt

Sea salt

Fresh ground pepper

Shredded cheddar (optional)


Instructions

In a large iron skillet add EVOO, onions, garlic, red pepper and cook slowly over medium low heat until slightly browned and remove to a large soup pot.  

 

Brown the ground beef in the iron skillet and add to the soup pot.

 

To the soup pot add all the canned vegetables, water, raw tomatoes, red pepper flakes, honey, mustard and dry seasonings.  

 

Bring to a boil, reduce heat and simmer for at least 30 minutes.  

 

Taste and add spices as needed for your personal taste.

 

Notes

Some grocery stores carry a wide variety of tomatoes that have chili flavors added.  If I can’t find them I just add extra chili seasoning to taste.  

You can also add cayenne if you like it hot!

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