Now that fall is fast approaching, I’ll be sharing some of my favorite one pot meal ideas with you. I’m still toying with the idea of a cookbook – but for now, I’ll settle on sharing my recipes here with you.
Chili’s are a crowd pleaser and are really easy to make. You can use a slow cooker, oven top, or even an Instant Pot and you’ll get amazing results. What I love about chili is how versatile they are. And they are universally, a crowd pleaser.
As someone who is trying to lose weight, a constant struggle, and attempting to incorporate more beans and legumes into my daily routine – hearty chili recipes are the way to go.
The great thing about chili is that if you make enough, you can freeze the leftovers and store them up to six months without worry!
I made this the other night and it was delicious. Simple, non-spicy and enough leftovers for a few meals.
- 1 kg of lean ground beef
- 1 cup of green onions diced
- 1 tablespoon of butter
- 1 can of pork beans and tomato sauce
- 1 can of diced tomatoes
- 1 teaspoon of minced garlic
- 1 tablespoon of ketchup
- 1 tablespoon of Worchester sauce
- 1 teaspoon each: salt, black pepper, oregano
- Optional: red chili flakes and cayenne to make it spicy
- In a large skillet, melt some butter on medium heat, add in the diced onions and minced garlic. Let cook about one minute or until the onion starts to turn brown.
- Next comes the ground beef. Cook until the beef is no longer pink in the middle. Stir often using a wooden spoon. Add in the seasoning – ketchup, Worchester sauce and spices.
- You can use a slow cooker for the next step, or get a really large pot. Transfer the ground beef into the pot. Add in the beans, and diced tomatoes. Mix really well. Add some more seasoning to taste. I like using a can of beans and tomato sauce as it adds a bit more sauce to the chili.
- Bring the liquid to a boil. Mix everything really well. Reduce the heat (medium low) and let simmer for about 25-30 minutes while stirring occasionally.
- Let the chili rest for about 5 minutes before serving.
Pro Tip: chili tastes so much better the next day after it’s been in the fridge. The sauce thickens up and the flavour is just to die for.
Topping – optional
- Sour cream
- Green onions
- Cheddar cheese – grated
The best thing to do with chili is serve it with tortilla chips. Or you can use this recipe for taco filling and top it off with the recipe above – sour cream, green onions and grated cheese.
This recipe will serve two people really well. Or a family of four if you pair it with a side salad and garlic bread. Or if you’re a single person like me, this will feed you for a few nights. You can also freeze chili really well for up to four months. Just make sure to add dates to your container and check for freezer burn. I like using Rubbermaid containers for this purpose.