Easy One Pot Chili
Chili is a Crowd Pleaser
A tasty batch of chili is the perfect complement to any social gathering or family dinner table. The beauty of this dish is its simplicity, and you can add practically any topping to individualize it. My recipe is loosely adapted from the popular "Simple Perfect Chili" from Food Network's Ree Drummond.
My family's favorite way to eat this chili is as a festive party dip that can be popped in the microwave. Start with a glass pie dish or similarly sized dish, and then start with a layer of cream cheese, followed by the chili. Then top with a generous helping of taco-seasoned shredded cheese. Cover, microwave for approximately 4 minutes, and serve with tortilla chips. You can adjust the ingredient amounts based on the number of people you are serving. I've never been to a party where I haven't been asked for this ridiculously easy recipe.
- 2 pounds ground beef or chicken
- 3 garlic cloves, chopped
- 1 (14.5-ounce) can diced tomatoes, undrained
- 26 ounces tomato sauce
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- Shredded taco or cheddar cheese, for serving
- Chopped onions, for serving
- Tortilla chips, for serving
- Place the ground beef or chicken in a large pot and add the chopped garlic. Cook over medium heat until browned. Drain off excess fat, and then pour in the diced tomatoes and tomato sauce. Add the chili powder, cayenne pepper, cumin, oregano, and salt. Stir together well, cover, and reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add water, 1/4 cup at a time, if you prefer a thinner consistency.
- After the chili has simmered for 1 hour, add the kidney beans and pinto beans. Simmer for an additional 20 minutes. Serve with shredded cheese, chopped onions, and tortilla chips.