As the weather transitions to colder temperatures, I find myself constantly craving a big bowl of steaming soup. This chili recipe is great for those cold winter months when you just want something toasty to heat you back up. This pairs wonderfully with cornbread or rolls and can be frozen to use later in the season. I’d recommend adding extra chili powder if you prefer more of a kick.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
2 pounds of ground beef, chicken, or turkey
2 cloves of garlic, minced
1 white onion, chopped
1-14 ounce can chopped tomatoes
1-14 ounce can tomato sauce
¾ cup A1 steak sauce
1 teaspoon cumin
1 heaping tablespoon chili powder
1 can corn, drained
1 can black beans, drained
Shredded cheese, optional
- Brown meat, garlic and onion in large stockpot. Drain off any excess fat.
- Add in tomatoes, tomato sauce, A1, cumin and chili powder. Cook for 10 minutes over medium heat.
- Add in corn and black beans. Let chili simmer for another 20 minutes.
- Top with your preferred cheese and chow down.
Other recipes that will keep you warm: