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Chili by George
Reliable weeknight chili. Stovetop or slow cooker.
retest scheduled Adapted from AllRecipes (3,200+ ratings) — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Brown ground beef in a large skillet over medium-high heat until no pink remains, about . Drain the fat.
- Transfer beef to a large pot. Add tomato juice, tomato sauce, both beans, onion, bell pepper, and all spices. Stir to combine.
- Bring to a boil over high heat. Reduce to low and simmer uncovered for 1½ hours, stirring occasionally, until thickened.
- Taste and adjust salt. Serve with your preferred toppings.
Notes
- Slow cooker: Brown beef first, then combine everything on low for 8–10 hours.
- Too thin? Swap tomato juice for crushed tomatoes, or simmer uncovered longer.
- Storage: Keeps 5 days refrigerated. Freezes well for 3 months.
Adapted from AllRecipes (3,200+ ratings)