Hey friends! It’s been raining cats and dogs here, and this wet weather has me craving comfort food like crazy. I love the rain, but I absolutely detest having to drive in it, so I decided to shop our freezer and pantry instead. Luckily, we had all of the ingredients I needed to make this Easy 2 Bean Chili. Loaded with flavor and with just a hint of spice, this chili makes a warm and comforting meal on cold day!
I try to stock up on cans of crushed tomatoes and beans since I use these a lot, and we usually always have some ground beef stashed away in the freezer. So, right away I thought of making a big ol’ pot of chili.
After a summer of using ground beef for meat sauce, tacos and burritos, I was so ready for something completely different! It’s funny how our food changes along with the seasons. But really, it was just nice to finally have some cooler weather.
So whenever I make chili, I keep it pretty simple and on the mild side. The Hubs and kiddos don’t care for food that is overly spicy, so this recipe has a little kick to it but nothing too drastic. I also add cinnamon, which makes this dish taste and smell heavenly.
I put cinnamon in just about everything, but it works especially well with chili! There’s also a jalapeno pepper and a touch of chipotle seasoning, which adds a touch of smokiness to the chili.
And the beans — can’t forget about the beans, and there’s two kinds here. The kids don’t like kidney beans, so I used a combination of white beans and kidney beans in this dish.
Ingredients for Easy 2-Bean Chili
- 1 1/2 pounds ground beef
- 2 28-ounce cans of crushed tomatoes
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini beans
- 1 15-ounce can red kidney beans
- 1 jalapeno pepper, seeded and diced
- 1 1/2 tablespoon chili powder
- 1 1/2 tablespoon ground cinnamon
- 1/4 teaspoon chipotle powder
- Salt and pepper, to taste
My mom always made chili that was more like soup, but I’ve started making mine thicker since that’s what the family prefers. I’m pretty easy going when it comes to this dish, and I could easily eat it either way. But If you like thinner chili, just add more water.
We like to top it all off with some shredded cheddar cheese and sometimes, even a dollop of sour cream.
I was so inspired by the cooler weather that I even made cheddar muffins to go with the meal. But, crackers or crusty bread work just as well.
And since it’s fall, I indulged in a glass of pumpkin ale, and all I can say about that is just plain yum!
What’s your favorite chili to enjoy on a cool day?
Thanks for stopping by!
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