What better way to start off the fall season than with a simple recipe for Chili! My goal over the next couple of weeks is to bring you simple soup and crockpot recipes. Now, I always hate telling people what I plan to do because life sometimes gets in the way, and I can’t always accomplish that goal. So, if one week you get something random, don’t judge me. Know that life happened, and I gave you what I had time to do. After all, isn’t that what these recipes are intended for to help you during your busy life and to create home cooked meals or desserts for your family?
Now on to the recipe!
Some of you recently saw this photo on my husband’s Facebook page. I know many were confused over the egg in the chili. To be honest, so was I. However, the picture of his food looked much better than mine or the kids. Plus, he loved it! It might be worth a try for those of you who are super adventurous.
The kids and I will probably just stick to sour cream, cheese, and corn chips.
This recipe really is simple. I personally did not make it, however, it is simple enough that I know I could.
*Remember I married a man who loves taking care of me and LOVES to cook.
My husband and I did our grocery run together this past week. I had made up my list of what we needed plus the things we would need for the recipes I chose that would be super simple throughout our busy week. My daughter had been requesting chili for quite some time and now that the weather is changing, we decided to add it to the menu. It also helps that it is easy to do.
My husband usually makes his chili from scratch, but this time he chose to keep it simple (since that is what this blog is all about). He chose a packet of Chili Homestyle from Fire & Smoke Society. We have had it before, and this stuff is amazing! They even include the recipe on the back of the packet.
I will say that he did make a couple of adjustments to the recipe. My daughter has an aversion to beans, and since my husband and I prefer to keep things low carb, we decided to leave them out. In place of the beans, he simply added another 15 ounce can of crushed tomatoes. We never missed the beans!
The other thing he did add was one whole diced jalapeno. We do like a little spice in this house. Even little man will tolerate it with the right amount of sour cream. However, if you don’t like too much heat, just simply leave it out of the recipe.
Crockpot friendly!
This recipe is crockpot friendly! All you have to do is brown your meat with the onion and jalapeno, drain it, then simply add the rest of your ingredients to the pot. When using the crockpot, if you choose to use beans, you have the option of using dried beans. Just add in a half cup of dried beans and cook everything on low for 4-6 hours. If you choose to use canned beans, you won’t add them until 30 minutes prior to eating.
One last thing, did you know that you can freeze chili for a later date? We take our leftovers, when we actually have some left, put them in a large gallon freezer bag, place on a pan, and allow it to freeze flat in the freezer. When you are ready for another batch of chili, simply take it out of the freezer, cut open the bag, and place it in a pan, cover and warm on medium low heat.
Another meal for another day!
This time there were no leftovers, or I would have shown a picture for an example. My daughter and I had it for lunch, and then instead of cooking something else, we all decided to finish it up. That’s how delicious this recipe is.
Remember though, when you are making this, you can always double up the recipe to save a batch in the freezer for the future.
Our family hopes you enjoy this recipe as much as we do! We look forward to hearing from you and what you think.
Chili-Keto or Not!
Equipment
- 1 Large Pot or Crockpot
Ingredients
Recipe with beans
- 2 pounds ground meat (beef, chicken, or turkey)
- 1 large onion, chopped
- 1 whole jalapeno, diced
- 1 28 ounce can crushed tomatoes
- 1 cup low-sodium broth (chicken or beef) or water
- 1 15 ounce can beans (kidney, pinto, or black) or if using a crockpot, you can use 1/2 cup of dried beans
Recipe without beans
- 2 pounds ground meat (beef, chicken, or turkey)
- 1 large onion chopped
- 1 whole jalapeno, diced
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can crushed tomatoes
- 1 cup low-sodium broth (chicken or beef) or water
Instructions
Stovetop Instructions:
- Heat 1 tablespoon of oil (vegetable or avocado) in a heavy saucepan over medium-high heat. Add the onion and jalapeno and sauté for 3-4 minutes Add the ground meat and cook, stirring, until no longer pink. Drain excess oil if desired.
- Add the chili seasoning mix and saute until meat is coated with spices. Add the crushed tomatoes and cup of broth or water and bring the mixture to a boil. Reduce heat and simmer, partially covered, for 20-25 minutes, stirring occasionally. If using beans, add the drained beans during the last 5 minutes of cooking.
- Serve with your favorite toppings. Even if that means using an egg.
Crockpot Instructions:
- Heat 1 tablespoon of oil (vegetable or avocado) in a heavy saucepan over medium-high heat. Add the onion and jalapeno and sauté for 3-4 minutes Add the ground meat and cook, stirring, until no longer pink. Drain excess oil if desired.
- Add meat to crockpot. Then add in chili seasoning, crushed tomatoes, and broth. If using dried beans, add them to the crockpot as well. Stir, cover, and cook on low for 4-6 hours.
- If choosing to use canned beans, add 30 minutes prior to devouring.
Notes
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