Blue Ribbon Beef Chili
This classic Blue Ribbon Chili with beef and beans is easy to make and a must-have dish for cool weather, game day, and potlucks.
Ingredients
- 2 pounds ground beef
- 1/2 medium yellow onion chopped
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans red kidney beans drained and rinsed
- 1 (8 ounce) jar salsa
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 2 bay leaves
- 15-20 cranks fresh-ground black pepper
Instructions
- In a large Dutch oven or stockpot over medium-high heat, combine the ground beef and chopped onion. Cook for 5-7 minutes, stirring frequently to break up the beef, until the meat is browned and the onion is tender. Drain grease, if there is a lot of excess.
- Add crushed tomatoes, beans, salsa, chili powder, garlic powder, cumin, bay leaves, and pepper. Stir well to combine. Reduce heat to medium-low and simmer for about 60 minutes. Remove bay leaves.
- Serve warm with cheese, sour cream, cilantro, corn chips, cornbread, or other toppings as desired.
Notes
- Kidney Beans. We like to use one can of dark red and one can of light red kidney beans, just for the variety. Feel free to swap one or both cans for pinto beans, black beans, or any others that you like.
- Slow Cooker / Crockpot. To make this chili in the slow cooker or Crockpot, brown ground beef and onion as directed in step 1, then transfer to the slow cooker, add remaining ingredients, and stir well. Cook over high heat for 5-6 hours or low heat for 6-8 hours, then stir again, remove bay leaves, and serve.
- Recipe. Adapted from allrecipes.com
Nutrition Estimate
Calories: 303 kcal, Carbohydrates: 2 g, Protein: 20 g, Fat: 23 g, Saturated Fat: 8 g, Cholesterol: 80 mg, Sodium: 143 mg, Potassium: 394 mg, Fiber: 1 g, Vitamin A: 1185 IU, Vitamin C: 0.5 mg, Calcium: 35 mg, Iron: 2.9 mg
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