Traditional Chili Recipe
Chili is one of my favorite soups. It is so easy and is such a good hearty meal. When the cold weather moves in, I am always ready for chili. I do not like in hot weather, but I could live on it during cold weather months.
Here is MS our weather is so unpredictable. I cooked this chili several weeks ago when it was cold. Then, I made it again for Halloween and it ended up being around 80 degrees and I was not really feeling it after I made it.
If you are following any type of clean eating meal plan, this recipe can be modified. I modify it based off of when I am cooking it. If I want it when I am not having a “cheat day” I make sure to use low sodium and no salt added ingredients. However, if I am not making my “healthy version” I do exactly as listed. It is always a hit and everyone loves it.
- 1 pound of sausage (hot or mild)
- 1 pound of hamburger meat
- 1 onion, diced
- 2 cans petite diced tomatoes
- 1 can chili beans
- 1 can light red kidney beans
- 2 cans water
- 2 beef bouillon cubes
- 3-4 tablespoons chili powder
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper (can use less for less spicy)
- salt and pepper to taste
Cook your sausage, hamburger meat, and diced onion in a skillet/pan until done. I usually cook mine in the same pan that I’m putting the soup in so that I do not have another pan to have to wash.
Once your meat is done, drain. Then, add in the remaining ingredients and stir. I like to bring to a boil and then simmer for about an hour or longer. You can add a little more seasonings as it cooks or as you desire.
For my topping, I use sour cream, shredded cheddar cheese, and green onions.
I hope you enjoy!!