Jami’s Easy Chili Recipe

Brrrrr….. Guys it is so dang cold today here in Georgia. When I woke up this morning it was 34 degrees outside! Now…. I know, I know,….. to some of you who live North of me, you may be thinking that is not cold. But, in Georgia, 34 degrees is COLD! It had me wanting ALLLL the warm comfort foods I could find…… I went on a search through my pantry and freezer to see what Ingredients I could dig up…. I found everything I needed to make my Quick and Easy Chili Recipe that I decided to share that recipe with y’all.

Next, I add Avocado Oil to my pot…….I am not going to lie, I do not measure my Avocado Oil. I just don’t. I roughly pour about 2 tablespoons into my pot. I just eyeball it. If you aren’t good at eyeballing how much of something you used, then by all means, measure it out. But, I just don’t.

Then, I add in my onions and let them cook for a few minutes. (1-2 minutes should be enough.) The ground meat goes in next……. Notice, I said Ground MEAT… You can use whatever meat that you prefer. I love the way ground turkey and ground beef taste together. So that is what I use. Plus it is just a little bit healthier and you get extra protein when you use ground turkey. So, when you mix the two, you get the best of both worlds. The health factor that the ground turkey gives it and the flavor from the ground beef.

Let the meat and onion mixture cook until the meat is no longer pink, then drain the grease from the meat. Notice, I said DRAIN NOT STRAIN…. I leave just a little bit of the fat from the meat in the pot. Put the meat back in the pot and add in 3 Tablespoons of My Chili Seasoning Mix and stir. The recipe for My Chili Seasoning Mix is here on my blog.

Once you have combine the seasoning and meat mixture. Then you can add in the petite diced tomatoes with their liquid. You could used regular diced tomatoes if you like those. But I like the petite diced tomatoes better because you get a little bit of every ingredient with each bite instead of a big hunk of tomato..

Stir in the tomatoes and then add the beans and 1 cup of the beef broth. Once you have combined everything well, bring the mixture to a simmer, cover it and let it simmer for 10-15 mins stirring occasionally.

If the chili has too liquid then leave the top off and let it simmer a bit longer until it thickens. Don’t forget to stir it. When you leave the lid off, it is cooking off some of the liquid and the liquid is what keeps it from sticking. So if you do not stir it every so often, it will stick.

Now is where you can mix together the 3 teaspoons of Tapioca Flour and the last 1/2 cup of beef broth in a separate bowl and then add the mixture to your chili. This will help thicken the chili.

Once you get the chili to the consistency you like, then you are done my friend. You can potentially cook this chili in under 30 mins. Making for a quick weeknight meal. I like to top my chili with cheese, sriracha, cilantro, and corn chips…..but the joy of this meal……you or your kids, can add in whatever you want.

This recipe usually makes enough chili for all 5 of us to eat dinner and then I have left overs. I like to store my chili and other soups, stews, etc. in these Deli Containers that I buy from amazon because if we don’t eat the chili within a day or so, I can put it in the freezer and store it until we need it. The containers are BPA free, dishwasher safe, and freezer safe. Just pop a label on the container with the date and what is in it and throw it in the freezer. The next time you want chili dogs, nachos, or just a bowl of chili, you have it.