Ingredients
Units
Scale
- 1 lb ground beef
- 1 packet French's chili seasoning
- 2 cans (15 oz each) dark red kidney beans, drained and rinsed
- 3 cans (14.5 oz each) petite diced tomatoes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 cup water (optional, to thin the chili)
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef, breaking it apart as it cooks. Cook until no pink remains, about 5 to 7 minutes.
- When the beef is almost cooked through, add the chopped onion, green pepper, and minced garlic. Saute for 3 to 4 minutes until softened and fragrant.
- Add the chili seasoning packet, all three cans of diced tomatoes, the drained kidney beans, cumin, and chili powder. Stir everything together well. Add a splash of water if you prefer a thinner chili.
- Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally. Serve hot with your favorite toppings.
Notes
- My husband has an issue with too much acid in food. As of 2025, I add 1/4 teaspoon of baking soda at the very end of cooking, which reduces the chili’s acidity.
- Use lean ground beef so you do not need to drain excess fat from the pan. Chop your vegetables the night before to save time on busy evenings. The longer it simmers, the deeper the flavor, if you have an extra 10 minutes, let it go to 35 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: stove top
- Cuisine: American
