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  • Writer's pictureRosangela Atte

Easy Beef Chili

Updated: Dec 3, 2021

We've been having such horrible weather in Southern B.C.! Heavy rains, floods, and strong winds, that left us without power for most of the day yesterday. I really wanted to make chicken soup, but by the time the power came back, I didn't have enough time to make chicken stock. After looking in my fridge and pantry, I decided to make my easy, "foolproof" chili🙌 I developed this recipe many years ago when my two oldest boys were little. One day we went to Wendy's for burgers, and they really wanted to try the chili, well, they loved it so much that I had to try and make my version. After a few tries, I came up with this super easy recipe that they still enjoy 20 years later🥰

This recipe makes a big pot.

This is a basic recipe to which you can add other ingredients, or/and sub some of them.


🥘1 kg lean ground beef

🥘2 cans of red kidney beans

🥘1/4 cup of EVOO

🥘1 medium onion

🥘2 red bell peppers

🥘2 minced garlic cloves

🥘2 tbsp ground cumin

🥘2 tbsp chili powder

🥘2 tbsp smoked paprika

🥘3 tbsp minced chipotle peppers in adobo sauce

🥘1.5 cups tomato puree or crushed tomatoes

🥘2 cups of water or stock (no or low sodium)

🥘1 tbsp salt


Heat a large, heavy-bottomed pot. Add EVOO, add the meat. Break up the meat with a wooden spoon, and cook until browned. Dice the peppers and onion, and mince the garlic. Add spices to the meat, and cook for a few seconds, while stirring. Add peppers, onions, and minced garlic.

Cover, and cook until veggies are soft. Once soft, add the chipotle peppers, cook for a few seconds, and add the beans with their liquid. The starch in the liquid will give the chili a nice thick, creamy consistency. Add salt, water, and tomato puree. Cover and cook for 2 hours, stirring occasionally.

Serve with cheese quesadillas, cornbread, or corn chips, top with whatever you prefer, and enjoy! Once cooled you can freeze or keep it in the refrigerator for up to 4 days.

Buen provecho amigos🙌


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