We absolutely LOVE chili here at our house and we’re always looking for different chili recipes…especially this time of the year. We’d love to have a rotating selection so we’re never without our favorite cold weather fare and don’t tire of our tried and true versions. This recipe has been in our rotation for about 10 years and truth be told, we haven’t tired of it yet.
Ingredients
1 TBSP olive oil
1 LB. ground sirloin
1 medium yellow onion, chopped
2 jalapeno peppers, chopped (optional)
2 cloves of garlic, chopped/pressed
1 TBSP. chili powder
1 tsp. ground cumin
1 (15 oz.) can black beans (don’t drain)
1 (15 oz.) can pinto beans (don’t drain)
1 (10 oz.) can Rotel (hot or mild)
Salt & pepper, to taste
Shredded cheese (Mexican blend, Colby & Monterrey jack…your preference)
Fritos/Corn Chips (optional)
Directions
- Heat olive oil over medium high heat. Add beef and cook for 7-10 minutes.
- Add onion, garlic, chili powder, cumin, & jalapenos and cook over medium low heat for 5 minutes.
- Add beans {DON’T drain!} and Rotel. Bring to a simmer and cook for 25-30 minutes, covered {stirring often}.
- Remove from heat and season with salt and pepper.
- Top with cheese and Fritos and ENJOY!!
Notes
- Chili is great on it’s own, without the addition of Fritos/Corn chips. HOWEVER, we highly recommend this grown-up Frito Pie version 🙂
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