Measurements are approximate, this recipe is easy going.
  • About ⅓ of an onion, chopped
  • Bell pepper (about half of one”¦red tastes better, but green offers a nice color contrast”¦you choose!)
  • 2 garlic cloves, chopped or minced”¦if you don’t have fresh garlic, just sprinkle some garlic powder
  • ~3/4 lb ground beef (you can easily make this vegetarian by cutting the ground beef and adding an extra can of beans!)
  • 1 can kidney beans (14 oz size)
  • 1 can of chili beans (usually a mix of black, pinto and white) - I used to do 1 can of baked beans, but now I usually do the chili beans instead)
  • 2 cans petite diced tomatoes
  • 1 8-ounce can tomato sauce (or salsa/pasta sauce lying around in the fridge)
  • ~2 tablespoons chili powder
  • ~1/2 – 1 teaspoon cumin
  • ~1/2 - 1 teaspoon paprika
  • a few shakes of cayenne on the days I want some heat (red pepper flakes and hot sauce also work)
  • salt and pepper to taste
  1. Saute the onion and bell pepper in a about a tablespoon of oil over medium heat until onions are turning clear and vegetables have softened.
  2. Add the garlic and ground beef. Sprinkle everything with some salt and pepper. Cook, stirring regularly to break up the meat, until ground beef is browned and cooked through. Drain off fat.
  3. Add everything else, bring to a simmer over medium-high heat, then reduce to medium-low and let cook for about 10 minutes.
  4. Serve with shredded cheese, corn chips, corn bread, sour cream, whatever you like!
Recipe by This Week for Dinner at