A Tex-Mex dream.
This chili is my family’s favorite recipe, the one we make all the time with ground beef, cannellini beans, peppers, onions, tomatoes and spices like chili powder.
I call it no-alarm chili because there’s no heat to it making it perfect for kids.
It’s basic enough that you can make changes to suit your own taste. Use a different type of bean, double or triple the beans for a vegetarian version or leave the beans out entirely and add more beef.
If you like spicy throw in some chipotle peppers, cayenne, red pepper flakes or hot sauce.
I like to add corn and top it with cheese, sour cream, and tortilla chips.
You can make the chili for dinner one night and use the leftovers on another to stuff potatoes or vice versa.
It doesn’t take much chili for potato-stuffing so it’s easy to get two dinners out of one.
Never has chili-eating been so much fun.
- russet potatoes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- salt and fresh black pepper
- 1 pound extra lean ground beef
- 1 tablespoon chili powder
- ½ teaspoons paprika (smoked or sweet)
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano, crushed between fingertips
- 1 can (14 ounce) petite diced tomatoes
- 1 can (14 ounce) cannellini beans, drained and rinsed
- shredded sharp cheddar
- sour cream
- snipped green onions
- Preheat the oven to 400 degrees F. Wash and dry the potatoes, prick each one with a fork a few times and wrap in foil. Place on the middle oven rack and bake until fork tender, 30 minutes to 1 hour depending on their size.
- In a large Dutch oven or soup pot heat the olive oil over medium heat. Add the onion, pepper, and garlic plus a couple pinches salt and pepper. Cook about 5 minutes, stirring often.
- Add the ground beef to the pot and break it apart as it cooks. When the beef is cooked add the chili powder, paprika, cumin, oregano, 1 teaspoon salt and ¼ teaspoon black pepper. Mix it through and let cook 2 more minutes.
- Mix in the tomatoes and beans. Turn the heat up a little and bring to a simmer. Cook 25 - 30 minutes, stirring often.
- Split the potatoes down the center and spoon chili into them. Top with cheese, sour cream and green onions.