Ingredients
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2 lbs extra-lean ground beef (or substitute ground turkey breast, chicken breast, or pork) — ground turkey is recommended
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3 – 28 oz cans whole tomatoes (or about 8 fresh medium tomatoes, diced; add water if needed)
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1 Chili Kit (includes seasoning, no added salt)
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1 large yellow onion, diced (or two medium onions)
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1 large red bell pepper, diced
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2 large jalapeños, diced, deseeded and destemmed (optional)
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3 cloves garlic, crushed
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1–2 cups water (enough to cover beans)
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Salt to taste
Instructions
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Prepare the Beans:
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Soak beans overnight in enough water to cover them plus 3 inches. Drain and set aside.
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Optional: If you don’t soak beans, cook them in a slow cooker with the other ingredients — just allow extra cooking time until tender.
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Brown the Meat:
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Heat a tablespoon of olive oil for turkey or chicken (optional for beef/pork).
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Brown the meat in a large skillet. Drain excess grease.
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Cook the Vegetables:
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Add onion, bell pepper, jalapeño, and garlic to the meat.
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Cook until vegetables are translucent.
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Combine Ingredients:
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Add the canned or fresh diced tomatoes and remaining ingredients, including the chili seasoning.
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Add enough water to cover the beans plus about 2 inches.
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Simmer:
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Bring to a boil, then reduce heat to a low simmer.
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Cover and cook for 2–3 hours, or until beans are tender.
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If beans were not soaked, cook an additional hour or until tender.
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Add more water if needed.
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Adjust Flavor & Heat:
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Add extra chili seasoning to taste (up to ¾ cup recommended).
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For more heat, stir in hot red or green chile, or our Green Ghost Seasoning Mix for extreme heat.
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Notes
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This chili is spicy but not overly hot by default.
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Thick, rich, and flavorful — perfect for family dinners, game days, or gatherings.
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Pair with cornbread, rice, or your favorite toppings.
Comments & Questions: Feel free to leave a note — I love hearing how your chili turns out!
— Debbie Roberti