For many cooler climate inhabitants, chili is a household staple. Its hearty and robust flavor profile coupled with its sheer warmth provides an exceptionally satisfying cold day meal. Because this dish is so common, there are just as many variations of chili as there are people who enjoy it. Every family has their own special take on this classic entre and my family is no exception. My favorite part about our chili recipe is that it fast and easy! To make quick and easy hearty chili read on!
1 lb cooked ground beef (I also substitute ground turkey often)
3 – 15 oz cans pinto beans – drained
1 – 10 oz can Rotel (I use mild so that it remains child friendly but you can use medium or hot as well)
1 – 15 oz can diced tomatoes
1 – 15 oz can corn – drained
2 tablespoons chili powder – *Add more for stronger flavor*
1 tablespoon cumin
1 tablespoon ancho chili powder
Cook meat. Combine meat with pinto beans, Rotel, diced tomatoes, corn, chili powder, cumin, ancho chili powder, and 6 cups of water in a large pot. Bring to a rolling boil then reduce heat to simmer. Simmer for at least 45 minutes. Top with shredded cheese, a dollop of sour cream, and a handful of chili Fritos and enjoy!
*Can also be made in slow cooker! I generally put all my ingredients on in the morning (minus toppings) and cook on medium low for 8 hours.