My kitchen sink chili

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This is the best chili I’ve ever made double the recipe and freeze half for quick weeknight meals. Serving suggestions Serve with cornbread Top with cheese, sour cream, green onions, tortilla chips top Frito pie Chili Baked potatoes Chili dogs

Submitted by Sarah Stewart
Published on November 12, 2019
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
2 mins
Total Time:
2 mins
Servings:
8
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Ingredients

  • 2 Tbsp garlic olive oil Trader Joe’s

  • 1 Onion chopped

  • 4 tsp minced garlic

  • 1 diced red bell pepper

  • 1 tsp salt

  • 1 tsp ground cumin

  • 2lb 90%-10% ground beef

  • 1 15oz can tomato sauce

  • 1 15 oz can drained kidney beans

  • 1 15 oz can drained pinto beans

  • 1 15oz can Trader Joe’s veggie chili starter

  • 2 15 oz cans drained roasted diced tomatoes

  • 1 2oz can diced green chilies

  • 2 tbsp chili powder

  • 1 tsp salt

  • 1 tsp Mexican Oregano

  • 1/4 Tsp cayenne pepper

Directions

  1. In a Dutch oven heat 2 teaspoons olive oil. add one chopped onion, 4 teaspoons minced garlic, one chopped red bell pepper, 1 teaspoon salt, 1 tsp cumin, 2 pounds ground beef. Brown ground beef with veggies and spices.

  2. Add One can tomato sauce, one can drained kidney beans, one can Drained pinto beans, one can traders Joe’s veggie chili starter, two cans drained roasted diced tomatoes, one can diced green chilies, 2 tablespoons chili powder, 1 teaspoon salt, 1 teaspoon Mexican oregano, 1/4 teaspoon cayenne pepper. Combine and simmer, one and a half to two hours. On low, uncovered.