This classic chili is a family favorite. Perfect for Sunday game days in the fall (and although I don’t watch much football, we always have this chili for the Big Game). It’s also great post-race or post-long run or when you’re craving a hearty meal but don’t necessarily feel like spending a lot of time in the kitchen. It’s definitely on the sweeter side, so those who prefer it spicy could add hot spices/peppers. I think it would really compliment the sweetness.
Ingredients
- ground beef (1 package)
- chili seasoning packet
- 2 cans of dark red kidney beans
- 1 can diced tomatoes
- 2 jars of tomato sauce (tomato & basil)
- 3 tablespoons of brown sugar or to taste
Directions
- Brown the ground beef by cooking it in a large, somewhat deep pan on high heat until it is cooked.
- Add the chili powder and continue stirring until it is mixed throughout.
- Turn the heat to medium and add the beans, tomatoes, & sauce.
- Turn the heat to medium low and add brown sugar. At this point, you can taste and add as little or as much as you want for sweetness.
- Keep the heat on low – medium low & simmer with the top on for up to 3 hours. Monitor to make sure the pan doesn’t burn.
- You can cook it for 20 minutes, or up to 3 hours, but just know, the longer you cook it, the better the flavor becomes.
The added brown sugar gives the chili a sweeter taste and makes it delicious to enjoy on its own. You can also top it with shredded cheese and scoop with corn tortilla chips; or serve with Italian bread or corn bread.
We made this meal for our Community Cooking Class, and every time we serve it, people are surprised by its simplicity and low cost. Chili makes the best of canned goods, which makes it very economical. It’s a good end-of-the-week budget-stretcher or smart meal prep item that you can stock and refrigerate for the rest of the week.
two running foodies 