Classic Chili recipe
A classic, no-fuss chili recipe that gets down to the basics- pinto and kidney beans, savory garlic, pungent onions and sweet bell pepper.

Instructions


  1. In a skillet over medium-high heat, brown the ground beef and drain.

  2. In a large stockpot, sauté the bell pepper and onion in oil until slightly soft.

  3. Add the minced garlic and browned beef.

  4. Add tomato sauce, beans, soup, water and seasonings.

  5. Bring to a boil, then reduce heat to low.

  6. Simmer, uncovered, for approximately 15 minutes, and stir in vinegar.


12 COMMENTS

  1. These looks delicious. We would like to invite you to share it at our party that goes live tonight: thebusybhive.blogspot.com
    Hope to see you there!
    Thanks,
    The Busy Bee’s
    Myrna and Joye.

  2. Hi Britney,

    Sorry for the confusion! We had accidentally missed a line break between vinegar and oil. We reorganized the ingredients list so that they are in the order of use – and the oil is just for sautéing the onion and pepper. Thanks for pointing this out!

    Best,
    Jessy Yancey
    editor
    Farm Flavor

  3. I’m cooking this as i write The one thing i wasn’t sure about is the cooking time 15min just doesn’t seem long enough for the chili to thicken and for the spices to get all up in the meat am i missing something that wasn’t written because i’m going to let mine simmer for a couple of hours or more so the flavor get’s in the whole pot!so far so good smell’s great! Thank’s

  4. This recipe was delicious. I made it for my family and they thought it was very good! I will definitely use this recipe again! Thank you for sharing!

  5. I found this recipe in the Tennessee farm and home magazine in 2007. It’s now the only chili recipe I use. It is a fabulous chili, with layers of flavor. I love letting it simmer for a couple of hours, but usually make a day ahead so that all the floors can mesh together. Serve with Fritos, crackers or Mexican cornbread! Trust me this chili is a hit!

  6. I found this recipe in the Tennessee farm and home magazine in 2007. It’s now the only chili recipe I use. It is a fabulous chili, with layers of flavor. I love letting it simmer for a couple of hours, but usually make a day ahead so that all the flavors can mesh together. Serve with Fritos, crackers or Mexican cornbread! Trust me this chili is a hit!

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