Homemade Chili

P1050218I love chili! Don’t you? It’s a cold weather classic- perfect for fall parties, chilly nights, football games, or even as yummy leftovers for lunch! (Hubby and I both thought it tasted even better the next day!)

This is a hearty, traditional and family-friendly chili made with tomatoes, onion, garlic, beans, herbs, spices, and ground beef- and not super spicy. (This is one of those recipes I like to use some of my preserved tomatoes from the summer’s garden!)

Growing up, Mom always served chili over rice with cheese on top that melted into the chili to make something delicious! So, that’s how I do it too!

If you like, think ahead and prepare the beans in the slow cooker earlier on in the day. (instead of buying them canned) and bake a dish of Baked Brown Rice while the chili is cooking!


  • 4 cups /1 qt. size bag of preserved tomatoes, thawed …OR 2, 16 oz. cans of diced, whole, or crushed tomatoes. (just be sure it’s equal to 4 cups, whatever you choose to use)
  • 1 to 1 1/2 lbs. ground beef
  • 1 medium onion, chopped fine
  • 3 cloves of garlic, minced
  • Olive Oil
  • 3 cups water
  • 1 1/2 tsp. fine sea salt
  • 1 tsp. sugar
  • 1/2- 1 tsp. black pepper
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  •  1 Tbs. dried Italian Seasoning
  • 2 cups beans of choice- I used red beans and navy beans. (To cook beans- I simply add rinsed, dry beans to a slow cooker, cover with a lot of water. Season with salt and pepper and cook on high for 5-6 hours)

Pour a small amount (about 1 Tbs.) of oil in a pan. Add the ground beef and chopped onion. About halfway through browning, add the minced garlic. When browned completely through, drain the beef and set aside.

Place tomatoes in a food processor and blend just until smooth. Add these to the same pan you used for browning the beef.

Also add the water and seasonings.

Add the beef.

Stir all of this together.

Allow the mixture to come to a good simmer.

Allow this to continue simmering- (should be slightly bubbling) on medium/low heat for 1 1/2- 2 hours. Stir occasionally.

After cooking for at least an hour, add the beans. Also, add an extra cup of water if you feel the chili is getting too thick. I do usually add this extra cup.

Continue to allow the chili to cook. Taste for seasonings, and adjust as you feel it is needed.

Serve the chili over brown rice. Sprinkle with cheese and a dollop of sour cream, if desired!





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