Granny’s Chili Recipe
Welcome to my cozy kitchen! Today, I want to share a filling and budget-friendly recipe with you: Granny’s Chili Recipe. This isn’t just any recipe; it’s a dish that’s been passed down through generations in my family. I got the recipe from my mom, who got it from my grandma, and I’ve passed it down to my daughters. Do you have a dish like that in your family? Something that, with just one bite, takes you back to cozy days spent in the kitchen with loved ones? They’re the best recipes, aren’t they?
This hearty chili recipe takes a bit of planning, as you’ll need to cook the beans before making the chili. You could use canned beans, I suppose, but cooking dried beans is going to be the most cost-effective option. Also, I think the dried beans I cook at home taste better than canned.
Let’s get to cooking, shall we? As always, first we’ll gather our ingredients.
Ingredients for Granny’s Chili:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 bell pepper, diced (any color you like)
- 4 cups cooked pinto beans (about 2 cups before cooking)
- 2 cans (15 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons chili powder
- Salt and black pepper to taste
Instructions:
Cook the beans: I use my electric pressure cooker to save time, but you can cook your beans in a pot on the stove, or in your crockpot if you have lots of time. In my opinion, this chili gets better with a nice, long cooking time in the slow cooker, so I like to start it In the slow cooker early in the morning. Save some of the liquid from cooking the beans to use later in the recipe.
Here are some cooking tips for cooking dried beans if you’ve never done it before.
Sauté the onion, bell pepper, and garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until the onion becomes translucent and fragrant. Add the garlic and sauté for a minute or two. Doesn’t the smell of garlic just make everything feel cozier?
Add the ground beef or turkey, breaking it apart with a spoon. My favorite tool for cooking ground meat is a ChopStir. It does a great job of breaking up the meat into crumbles that are perfect for things like chili. Cook the meat until browned, about 8-10 minutes. Drain any excess fat.
I cook ground turkey in large batches and freeze it in one-pound portions. We also chop onions and freeze them in recipe-sized portions. This saves so much time and cleaning up, and makes getting a homecooked meal on the table easier.
Put it all together: Put the meat mixture into your slow cooker. Add the rest of the ingredients: the cooked beans, the diced tomatoes, tomato sauce, chili powder, salt, and pepper. Stir everything together. Add a bit of the liquid from cooking the beans if your chili seems too thick.
Let it cook: Cook the chili in your slow cooker on low all day, or on high for several hours. The longer it cooks, the better it gets!
Taste and season: Taste and adjust the seasoning if necessary. Beans can require quite a bit of salt, but add your salt at the end of cooking. Adding it at the beginning can ‘set’ the beans and they can take forever to get done.
Recipe Variations
Cooking is a wonderful opportunity to get creative. Here are a few variations you might consider:
- Vegetarian Option: Skip the meat altogether and double up on the beans. You could also vary the type of beans, adding kidney beans or black beans if you like. I prefer just the pinto beans.
- Spicy Twist: Include a chopped jalapeño or a splash of hot sauce for those who love a kick. We keep our chili on the mild side, and those who like extra heat (Grampy) can add it to their own servings.
Serving Suggestions
When it comes to serving Granny’s Chili, the possibilities are endless. Here are a few ideas:
- Classic: Serve with a side of cornbread or a crusty baguette. Here is my favorite cornbread recipe if you’d like to give it a try!
- Over Rice or Quinoa: This can stretch the meal even further.
- Over Fried Potatoes: This is our favorite way to have chili, topped with cheddar cheese. It’s the way my sweet mother-in-law used to serve it, and it is definitely comfort food!
- Toppings Galore: Offer a topping bar with shredded cheese, sour cream, sliced avocados, and chopped cilantro. This lets everyone customize their bowl.
- Frito Pies: Put corn chips in a bowl, top with chili, and add the toppings you like.
Storing Leftovers
If you find yourself with leftovers, that is great! You can take a day off from cooking and have leftover chili for dinner! Chili is one of those things that tastes even better the next day. Here’s how to store it:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave before serving.
- Freezer: Chili freezes beautifully. Let it cool completely, then transfer to freezer-safe bags or containers. Label them with the date and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Beans: Budget-Friendly and Nutritious
Let’s take a moment to appreciate the humble bean. Did you know that beans are one of the most cost-effective sources of protein? The cost savings is impressive: Ten cents for a serving of beans compared to more than $1.50 or more for a serving of meat, according to the USDA. Plus, beans are packed with fiber, keeping you fuller for longer and aiding in digestion. So, incorporating beans into your meals isn’t just good for your budget but also for your health.
So, next time you’re planning your grocery list, consider adding more beans. They can be used in tons of ways, are nutritious, and can stretch your meals further. It’s always nice to find ways to stretch your grocery dollars a little more. Even one or two meals using beans in your meal plan each month can add up to savings on your grocery bill.
If you like dinners with a little spice, you may also enjoy our Beef Nacho Casserole, Chile Relleno Casserole, or our Hominy Taco Chili.
Until next time, happy cooking!
Granny’s Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 bell pepper, diced (any color you like)
- 4 cups cooked pinto beans (about 2 cups before cooking)
- 2 cans (15 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons chili powder
- Salt and black pepper to taste
Instructions
- Cook the beans: I use my electric pressure cooker to save time, but you can cook your beans in a pot on the stove, or in your crockpot if you have lots of time.
- Sauté the onion, bell pepper, and garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until the onion becomes translucent and fragrant. Add the garlic and sauté for a minute or two.
- Add the ground beef or turkey, breaking it apart with a spoon. Cook the meat until browned, about 8-10 minutes. Drain any excess fat.
- Put it all together: Put the meat mixture into your slow cooker. Add the rest of the ingredients: the cooked beans, the diced tomatoes, tomato sauce, chili powder, salt, and pepper. Stir everything together. Add a bit of the liquid from cooking the beans if your chili seems too thick.
- Let it cook: Cook the chili in your slow cooker on low all day, or on high for several hours. The longer it cooks, the better it gets!
- Taste and season: Taste and adjust the seasoning if necessary. Serve topped with shredded cheese or your other favorite toppings. Enjoy!
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