My September Soup series continues with … oh yes- CHILI!
September marks the return of many fall traditions including football, all things pumpkin (you know I had to get it in there!!) & an annual chili cook-off between The Farmer & I. Now I do have to admit The Farmer totally kicked my butt last year so I’m starting early this year & whipped up a batch of my favorite go-to chili this weekend to get my creative thoughts in motion.
Here you have it folks, an easy-peasy chili recipe that works not only for weekend simmering, but can be thrown together for a weeknight meal as well- I promise it’s THAT easy!
Kudos to Ree Drummond, who is the main inspiration for the majority of my farmhouse style recipes.
Here’s What You’ll Need:
✅1.5-2lbs of Ground Beef (farm fresh dontcha know!)
✅1 Can (12-14oz) Tomato Sauce
✅1 Can (10 oz) Rotel
✅1 Can (14oz) Kidney Beans
✅1 Can (14oz) Pinto Beans
✅4-5 TBSP Water
✅3 TBSP Masa
✅2 TBSP Chili Powder
✅1 TBSP Cumin
✅1 TSP Cayenne (optional)
✅1 TSP Oregano
✅1/2 TSP Salt
This recipe will make around 6 servings. I make the full portion even though it’s just The Farmer & I because this chili is really great for leftovers & freezer portions as well! It just seems to get even better as the flavors meld together over time.
Let’s Get Started:
1. This is the 1st time I’ve pulled out my 7.25Q Le Creuset this season & I was JUST SWOONING over it for a bit before I remembered – oh yea we’re cooking here!!!
2. Start by browning your ground beef in your favorite soup pot over medium-high heat.
3. Once browned (and drained if/as needed) add in the tomato sauce, Rotel, chili powder, cumin, oregano, & salt. This is also when you’d toss in that optional cayenne as well if you’re looking to add a bit of heat to your chili.
4. Cover & reduce heat to low & simmer for about 30 minutes.
5. Next up, add in your drained & rinsed kidney & pinto beans. Stir to combine, then cover & simmer for another 20 minutes.
6. Now if you’re a fan of my Chicken Tortilla Soup then you’ll know where I’m going when I say to add masa to your chili. OH EM GEE thank you Ree Drummond (Pioneer Woman FanGirl!!) for teaching me this trick; I absolutely love the flavor profile it adds to my soups & chilis! Mix together your masa & water in a small bowl until a loose paste forms; once combined add to your chili & stir.
7. Simmer for 10-15 minutes more – or honestly as long as you need to; the chili is pretty much just melding together at this point.
8. To serve; ladle your chili into bowls & top as you please!
Adapted from: The Pioneer Woman