You won’t believe how fast this flavor-packed easy chili comes together. My favorite spice blend and seasoned beans make it a perfect week night dinner!
And it freezes great so leftovers are never a problem.
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Even though we’ve had record high temperatures lately, I’ve had a serious craving for a big bowl of chili.
As much as I love making my own spice blends, nothing I’ve been able to come up with compares to this Chilli Man Seasoning Mix.
It has just the right combination of spices, lots of cumin and chili powder, among other things. I’ve used Chilli Man to make my chili for forever.
I love it so much that they didn’t even have to pay me to say so! You can find it at your grocery store near the other dry mixes or here.
The beans that I use are Bush’s Chili Beans. I like these for a couple of reasons. First of all the flavor. They just seem to pair really well with the chili seasoning. They come in mild, medium, and hot. I’m using mild today, adjust the heat to suit your own personal taste.
Secondly, they’re made with red beans instead of red kidney beans. Red beans are smaller and creamier. Kidney beans are mealy and the skins are tougher.
Start this easy chili recipe by browning the beef and onions in a large dutch oven over medium-high heat, then drain it and toss it back in the pot.
Then just throw in the tomato sauce, beans (undrained), and beef broth. If you don’t have any beef broth, a cup of water and a bouillon cube will work just fine.
Pop on the lid and let it simmer for at least 20 minutes to let the flavors mingle (stirring occasionally), more if you have time. Then enjoy! Told you it was quick and easy!
This chili freezes amazingly well.
If you love chili, try my Chili Mac and Cheese!
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