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I know most people only think about making chili during cold weather. Here in south Florida, we don’t have a lot of cold weather. But we do still make it! This is the absolute best and easy chili to make!
For some reason, when we made it this time, Caylie remembered a friend of hers always wanting fritos with her chili. Her question was, “Why?” If you’re from the South, no matter where you live now, you’ll appreciate my answer. Frito Pie!!! Sonic served Frito Pie, and it was a staple growing up in the South (cue us snacking on fritos for the next week).
So…this chili is terrific on its own, topped with cheese, or layered into a Frito Pie!
How do I make chili?
Chili is another one of those wonderful one pot meals! I saute my onions and ground beef together. It cuts out needing extra oil to saute the onions in. Then I drain it really well, return it to the pot, and add the rest of my ingredients. Cook it slowly for a couple of hours, and you’re done!
Every now and then, when I have one, I throw a parmesan cheese rind in the pot while I’m cooking. It really lends richness to the chili.
The real difference for me is using my homemade roasted chili paste instead of dried chili powder. It gives the chili a gentle heat and sweetness (from the peppers) that traditional chili powder just can’t match!
Is chili healthy?
Actually, this chili is very healthy! Well, as healthy as a big pot of meat can be. Draining the grease from the meat is what makes the difference. The kidney beans add an extra punch of protein, as well as fiber and potassium. The tomatoes, onions, and garlic have their own health benefits. If you’re looking for a high protein meal, this is it!
Does chili freeze well?
Yes! We make it up in big batches and freeze it in portion sizes for our family. It’s really easy to heat up on the stove or in the microwave.
If you like this recipe, let us know in the comments below. Tag us on Instagram @msdeltahospitality or on Facebook at Mississippi Delta Hospitality.
- 3 pounds ground beef
- 2 large onions, chopped
- 2-14 1/2 ounce cans diced tomatoes
- 2–14 1/2 ounce cans red kidney beans
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 6 ounce can tomato paste
- 2 tablespoons chili paste
- 1 head garlic, minced
- In a medium stockpot, cook ground beef and onions until ground beef is cooked through and onions are tender.
- Drain thoroughly.
- Return to stockpot and add tomatoes, kidney beans, salt, pepper, tomato paste, chili paste, and garlic.
- Mix thoroughly and bring to a simmer.
- Cook slowly, stirring occasionally, for about 2 hours.
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Serving Size:1 1/2 cups
Amount Per Serving: Calories: 988 Total Fat: 23g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 101mg Sodium: 549mg Carbohydrates: 124g Fiber: 35g Sugar: 6g Protein: 76g