No game day is complete without a big pot of chili!
Football and chili just go together. So if you’re looking to whip up a delicious batch of chili in a snap, you have to try this fabulous easy chili recipe!
- 1 lb. ground beef (I used a little more than 1 lb.) or turkey
- 1 small white onion, diced
- Celery (I was in a hurry today, so I used a pre-chopped package of celery and onion from the produce department)
- 2 (15 oz.) cans diced tomatoes (I used Red Gold diced Chili Tomatoes)
- 2 (15 oz.) cans beans, drained and washed (black beans, kidney beans, a combo, or whatever you like) I used Kidney
- 2 (15 oz.) cans of Bush’s Chili Bush’s Beans
- 1 Tbsp. chili powder
- 1 package Williams Chili Seasoning (If you like it spicy grab the Tex Mex I used the original today)
- (optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)
- In a large pot, cook ground beef or turkey over medium-high heat until browned. Season meat with salt, pepper, garlic and the 1 Tbsp. chili powder. Using a slotted spoon, transfer the cooked beef or turkey to a separate plate and set aside. Reserve 1 tablespoon of grease in the stockpot, and discard the rest.
- Add the onion and celery to the stockpot and saute until soft.
- Add remaining ingredients and the cooked beef or turkey to the stockpot, and stir to combine.
- Add the Williams Seasoning and about 1 cup of water depending on the consistency you prefer. I like it thick and not too soupy.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
- Serve immediately, garnished with optional toppings if desired.
You could also cook this in a slow cooker. With the same instructions above add the cooked meat with all other ingredients to a slow cooker and cook 2 to 3 hours on low.
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