Chili is a staple in our house. Unlike soup, which we generally only enjoy during the cooler months, we make chili year-round. This recipe is super quick, easy, cheap, yummy and versatile. What’s not to love?
Seven Bean Chili Ingredients
1 pound ground beef or turkey
1 recipe taco seasoning
½ cup water
1 can chili hot beans
1 can ranch style beans (with or without jalapenos)
1 can black beans, drained
1 can great northern beans, drained
1 can pinto beans, drained
1 can red beans, drained
1 can dark red kidney beans, drained
In a large pot, brown the ground beef. Drain. Return cooked meat to the pot and turn burner on to medium high heat. Once the meat starts to sizzle again, add the taco seasoning and water. Mix well and continue to cook, stirring occasionally until the water is mostly absorbed. Add the 7 cans of beans, then mix well. Bring to a boil, mix well again, then reduce to a simmer. Cover and let simmer for at least 30 minutes, stirring occasionally to keep it from sticking to the bottom of the pan.
- Keep cooked and seasoned ground beef in the freezer for super quick meals. By doing this, this recipe can be thrown together literally in only a few minutes.
- Our family rarely eats an entire pot of chili, so we freeze the leftovers in a gallon-size Ziploc bag. Talk about convenient! Skip ordering the pizza because it’s 6:00 and you’re just now thinking about dinner. Instead, pop the chili in the microwave and build some nachos. Everybody’s happy, and you just saved your family $30 or more.
Chili with cornbread
Chili nachos (layer chips, chili, cheese, lettuce and tomato)
Chili cheese fries (layer homemade fried potatoes, chili and cheese)