Stovetop Chili

Who doesn’t love chili on a cold winter’s day? Okay, granted it was an unseasonable 60 degrees yesterday but it’s February so let’s pretend we’re huddled inside on a cold, snowy day. Lately I’ve been making a delicious turkey chili (recipe on that coming in the future) but for today I wanted to revisit my old chili favorite from a recipe my aunt gave me years ago. You can use any meat for this chili and normally my aunt does turkey but for these photos (the last time I made this recipe) I used meatloaf mix. It’s something different than turkey and meatloaf mix is nice because it’s a mix of ground beef, veal, and pork so it’s not too dry and has a lot of flavor.

For this recipe, I chop up 1 large clove of garlic, 1 medium onion, and 1 green pepper.

Then, I brown the meat (about 2 lbs of meat), onion, garlic, and pepper.

Add in chili powder (1/4 – 1/3 cup), salt (1 ½ tsp), and peeled whole tomatoes (28 oz can). Bring the chili to a boil and then simmer for 1 hour. Add in the kidney beans (2 cans) and stir in until warm and then serve and enjoy!