Only six ingredients for the great and easy chili recipe. We love to make this chili on a Saturday then put it in the fridge overnight to season for Sunday football games.

Recipe makes 5 one cup servings of chili

INGREDIENTS

1 pound lean ground beef

1 cup chopped onion

1 package McCormick® Chili Seasoning Mix, Original or 1 package McCormick® Chili Seasoning Mix 30% Less Sodium

1 can (15 ounces) kidney beans, drained

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

Dice the onion and saute in oil. To enrich the flavor add some butter to the oil and onions half way thru the saute

The browning of the onions and beef is very important to the flavor of chili. Get a nice brown on the onions before you add the beef. Add the beef to the onions.

When a recipe says brown the beef it really means brown, not grey. Get a brown char on the beef. This will make your chili killer.
Once you have browned the beef drain the excess fat off the beef.

Stir in McCormick Seasoning Mix, kidney beans, diced tomatoes and tomato sauce. Bring to boil. Reduce heat to low; cover and simmer for 60 to 80 minutes, stirring occasionally making sure the chili does not burn. The long simmer will bring all the flavors together to create a truly rich chili flavor. Add sour cream, cheddar cheese or salsa for added chili flavors. As I said at the beginning of this article I cook this the day before and put in fridge overnight.
This chili recipe is by far the best in the quick and easy chili recipe category.

Ingredients
1 – pound lean ground beef
1/2 – cup onion, chopped
1 – can (15 ounces) kidney beans, drained
1 – can (14-1/2 ounces) diced tomatoes
1 – can (8 ounces) tomato sauce
1 – package chili seasoning
shredded cheddar cheese (garnish)
sour cream (garnish)
chopped green onion (garnish)

Directions
1.    In large skillet over medium-high heat, add and stir ground beef and onion.  Cook for 5 minutes or until done; drain if needed.
2.    Stir in kidney beans, tomatoes, tomato sauce, and chili seasoning.
3.    Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Garnish with shredded cheese, sour cream and chopped green onion, if desired.

Ingredients:
1 – pound ground beef
2 – medium onions, chopped
1 – cup green bell peppers, chopped
1 – can (1 pound 12 ounces) tomatoes
1 – can (8 ounces) tomato sauce
2 – teaspoons chili powder
1/2 – teaspoon salt
1/8 – teaspoon cayenne pepper
1/8 – teaspoon paprika
1 – can (15-1/2 ounces) kidney beans, drained

Directions:
1.    In a hot large skillet, add ground beef, onions, and green bell peppers.
2.    You want the meat brown and the onions and bell peppers tender.
3.    Drain the fat from the skillet.
4.    Now add the tomatoes, tomato sauce, chili powder, salt, cayenne and paprika.
5.    Bring ingredients to a boil and then reduce heat.  Cover and simmer 2 hours.
6.    You want to stir the recipe every once in a while.
7.    Now, add the beans.
8.    Cover and continue to cook 30 minutes to heat the beans.

Ingredients
3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish
Directions
In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it’s browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to “toast” the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.