Heartwarming Chili Recipe

It’s getting to be that time of the year, friends! Time for high school football games, a slight chill in the breeze (even here in sunny Arizona!), time for leaves falling. . . which means: time for nice, warm, cozy fall recipes. I’m sure you’ve seen a pumpkin recipe or two in your Pinterest feed?

This recipe stems from one of my all time favorites growing up. Each year, when the weather started cooling off, I couldn’t wait for Mom and Dad to start up the chili. . . it was the best! And, now, my family asks for it too.

This simple chili recipe is prepared a little differently from my mom’s, but still tastes just as yummy to my family. I developed it as a way to use up some cooked pinto beans I had left over in the crock pot. I’ll post our recipe for beans sometime soon, but for now, know you’ll need to start with some already prepared pinto beans.

Try it on a cool night, paired with some cornbread (here’s a great cornbread recipe!) or whatever you like. Just to let you know, this chili recipe is prepared as a sort of soup or stew – it is not the consistency of chili one might spoon on top of a hot dog. Different animal altogether.

Let’s get started!

Heartwarming Chili Recipe

Adapted from original recipe by Manuella Kirkpatrick

Ingredients

• 2 quarts prepared pinto beans, flavored the way you like them (bean “broth” included)
• 1 can tomato sauce, or 1/4 cup tomato powder
• 1/4 cup apple cider vinegar – here’s a link to a tutorial I wrote for The Humbled Homemaker
• 1 – 2 lbs cooked ground beef, seasoned to your tastes – we love grass-fed beef around here. The benefits are worth every extra penny you’ll spend! 🙂
• 2 minced garlic cloves or equivalent in garlic powder
• 1/2 onion, chopped – if you didn’t already add onion to your prepared beans
• 5 “shakes” of Tabasco sauce, or you can add 1/4 tsp cayenne pepper instead
• 2 teaspoons salt
• 2 teaspoons pepper

Instructions

This is super easy. Combine all ingredients into a stew pot, or just leave in the crock pot if that’s where you originally cooked your beans. Bring to a boil, then reduce heat to a simmer. Simmer for at least half an hour, stirring occasionally – the longer you simmer, the more flavorful it becomes. 🙂

Ladle and serve. We like to eat it with this sweet cornbread. Hubby and I will add several more dashes of Tabasco sauce to our bowls, and the kiddos like it just as it is.

Here’s the recipe card for you, if you’d like to print it out:

Heartwarming Chili Recipe

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• Author: Danielle @ It's a Love/Love Thing
• Total Time: 35 min

Print Recipe

Pin Recipe

Description

Adapted from my mom’s original chili recipe. Enjoy with cornbread if you like.

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Ingredients

Scale 1x2x3x

• 2 quarts prepared pinto beans, flavored the way you like them (bean “broth” included)
• 1 can tomato sauce, or 1/4 cup tomato powder
• 1/4 cup apple cider vinegar – here’s a link to a tutorial I wrote for The Humbled Homemaker
• 1 – 2 lbs cooked ground beef, seasoned to your tastes – we love grass-fed beef around here. The benefits are worth every extra penny you’ll spend!
• 2 minced garlic cloves or equivalent in garlic powder
• 1/2 onion, chopped – if you didn’t already add onion to your prepared beans
• 5 “shakes” of Tabasco sauce, or you can add 1/4 tsp cayenne pepper instead
• 2 teaspoons salt
• 2 teaspoons pepper

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Instructions

1. Combine all ingredients into a stew pot, or just leave in the crock pot if that’s where you originally cooked your beans.
2. Bring to a boil, then reduce heat to a simmer.
3. Simmer for at least half an hour, stirring occasionally – the longer you simmer, the more flavorful it becomes.
4. Ladle and serve.

Notes

We like to eat it with this sweet cornbread. Hubby and I will add several more dashes of Tabasco sauce to our bowls, and the kiddos like it just as it is.

• Prep Time: 5 min
• Cook Time: 30 min
• Category: Soups & Stews

Happy fall, everyone!

Pin: Heartwarming Chili Recipe

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