Harvest Chili
Easy chili recipe perfect for feeding a hungry crew
Servings: 6
Equipment
- Casserole dish
- Slow Cooker optional
Ingredients
- 2 tbsp butter
- 0.5 cup diced onion
- 0.5 tsp salt
- 1.5 pound ground beef
- 1 tbsp chili powder
- 0.5 tbsp garlic powder
- 1 tsp oregano
- 0.5 tbsp cumin
- 1 tsp salt optional or to taste
- .25 tsp crushed red pepper flakes
- 1 can condensed tomato soup
- 1 can brown beans
- 1 can sliced mushrooms
- 1 can kidney beans optional
Instructions
- Melt butter in a frying pan over low heat. Add diced onions and cook until at least translucent. Sprinkle with salt after 5 minutes. Stir occassionally.
- Add ground beef to frying pan, cook until almost no pink is left showing. Break up any larger chunks as you stir.
- Gather together all the seasonings. Make a well in the centre of the frying pan. Pour the seasonings into the centre and let it warm for about 30 seconds or until fragrant. Blend together with the ground beef and cook while you add the rest of the ingredients.
- Add soup, beans and mushrooms to the frying pan. Stir to mix.
- Chili can now be transferred to a covered casserole dish and baked at 350 degrees for at least an hour. Longer is better!
- Optionally, transfer to a slow cooker and cook on low up to 8 hours.
Notes
I like to make this chili a day ahead and reheat the next day for serving. It really lets the flavors blend. If you plan to do this, go easier on the chili and red pepper seasoning and add to taste as you reheat.
If you have a big crew to feed this recipe is easy to increase. Add a half pound of ground beef for every 2 additional people. Add an additional can of beans as you add ground beef.