This eerie chili is perfect for a Halloween meal! Keep heated on the stove so that the kids can eat whenever they want while trick-or-treating.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground beef
- 2 (15 ounce) cans black beans, undrained
- 2 (15 ounce) cans kidney beans, undrained
- 2 (14.5 ounce) cans stewed tomatoes, undrained
- 2 green bell peppers, cut into 1/2-inch dice
- 1 yellow onion, cut into 1/2-inch dice
- 4 cloves garlic, minced
- 1 (1.25 ounce) package chili seasoning mix, or to taste
- 1 dash hot sauce, or to taste
- salt and ground black pepper to taste
Instructions
- Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
- Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.
- You can substitute ground turkey for ground beef or eliminate meat for a lighter recipe.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 16 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 1313 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Really enjoyed the dish…thanks for sharing. I added an extra 14.5 oz. can of diced tomatoes to thin the sauce a bit. I also doubled the garlic (personal preference). As with most chilies. it was even better the second day! The chili paired well with Grandmother’s Buttermilk Cornbread (recipe is also available at All Recipes).
It’s good with a touch of cumin! I made it according to the recipe and it came in 2nd place at a church chili cook off! I was quite proud, and I also shared the website with all the ladies that wanted the recipe! (I think added the cumin would have gotten me first place) 🙂
I substituted ground venison for the beef. Cubanelle pepper instead of green. I also used cumin, chilli powder,marjoram to taste. We loved it.
Prepping chili is basically a requirement for camping. We always end up signing up to feed everyone for a couple meals, and this chili recipe was great! Things I would change: add a but more ground beef. Maybe 1.5 lbs. I also drained the beans but dumped the tomatoes in without draining. I like thick chili! It seemed too thick at first but after simmering it was perfect consistency. A lot of the flavor depends on what chili mix or spices you use… the latest was too spicy for me, but that’s totally my fault. We serve with Fritos and sour cream and sprinkle cheese on top. Yum! Easy!
Old Mama’s Fashioned Chili Haiku: “This is CRAZY thick. I had to add some water. I did simmer long.” I like to let the house absorb the warm smell of chili and couldn’t let this simply simmer for 15-20 min. so after checking on it at 30 min., found it way too thick and goopy (due to very little liquid that went it), so I added some water. I liked the addition of stewed tomatoes, rather than diced, along w/ the directive to cut the onion and bell pepper into a larger 1/2″ dice. Made it look really chunky and pretty, and my DD was able to pluck out what she didn’t necessarily want to eat in each bite. A nice, simple chili; nothing made it stand out as a remarkable chili, but it WAS good and I can only imagine that the leftovers will be even better.
This was good! I couldn’t bring myself to add all of the bean liquid, so I did drain the beans, but I did not rinse them. I also chopped the stewed tomatoes to make it easier for the kids to eat, and ended up adding a 15oz. can of tomato sauce to make it more ‘red’. This thickened up great and had really nice flavor. Very easy to make…I would make this again! Thanks for sharing. 🙂