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Chili (from the Pantry)

A versatile chili that is delicious on its own or you can add your own toppings. All the ingredients I keep stocked in my pantry on a daily basis to make this chili an easy weekday meal or Sunday gathering.
Print Recipe
Servings 8 cups

Ingredients
  

  • 1.5 pounds ground beef, turkey or venison if using ground venison, drizzle oil in the pan first
  • 2 medium onions, yellow
  • 2 cloves garlic
  • 6 oz. tomato paste
  • 3 Tablespoons chili powder
  • 1 Tablespoon cumin, ground
  • 1 Tablespoon garlic powder
  • 1 Teaspoon oregano, dried
  • 2 cans red and/or black kidney beans, rinsed and drained (about 30 ounces total)
  • 2 cans diced tomatoes (about 28 ounces total)
  • 2 Teaspoons beef bullion or beef stock concentrate replace with 2 cups beef stock if you do not have concentrate or bullion on hand
  • 2 cups water Do NOT add 2 full cups of water if using 2 cups liquid beef stock

Instructions
 

  • In a large pot or Dutch oven, cook ground meat and diced onion over medium to medium-high heat. Cook until browned.
  • Add tomato paste and cook 1-2 minutes while stirring frequently. It should be a little darker red and slightly aromatic.
  • Add garlic cloves and all of the spices. Cook 30 seconds while stirring constantly
  • Add the rest of the ingredients. If using beef concentrate, then you need to add water. If using liquid beef stock, then you don't need to add water.
  • Allow to come to a boil. Simmer for 15 to 60 minutes. Add water if you want your chili thinner or allow to thicken.
  • Add salt and pepper to taste. Serve hot!
  • Serving Suggestions: with cornbread, diced onion, jalapenos, cheddar cheese, crackers, over squash, over spaghetti, with chips, in a bread bowl, etc.