There is nothing better than chili on a colder-than-last-week November day. You know, when it feels colder than it actually is because it was in the 60s all week and now its in the 40s? The typical thing that makes you laugh at yourself come February when you thought 40 degrees was sooo cold.
Getting to the subject, red chili warms and satisfies a fall appetite. This particular recipe is so easy and it only gets better the more you let it sit and simmer. If you put it in the fridge overnight, what you have the next day is a mix so amazing; let’s just say I recommend making a big batch because you’ll want it around for awhile. By the end of “day two, red chili,” you might be thinking “why didn’t I use industrial measurements?” Or, it might be time to try white chicken chili instead. Whatever the case, it makes your fondness for chili grow to the point where you stock your pantry with all the necessary ingredients for that impending cold day.
- 1 tablespoon olive oil
- 2 medium sweet onions, diced
- 2 pounds ground beef, ground chicken or ground turkey
- 2 28-ounce cans diced tomatoes
- 1 15-ounce can pizza sauce
- 4 tablespoons chili powder
- 2 15-ounce cans red kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- seasoning salt
- kosher salt
- freshly ground black pepper
- shredded cheese of choice, for garnish
- sour cream, for garnish
Heat olive oil in a large stock pot. Add onions and saute until translucent, about 5 to 7 minutes. Add beef (or chicken or turkey) and break up with wooden spoon. Cook through, adding just a bit of seasoning salt, salt and pepper- you will add more to taste shortly. Once meat is browned, add tomatoes, pizza sauce, beans, and chili powder. Season with salt and pepper to taste. Let simmer 20 minutes. Ladle into bowls with garnishes on the side.