A few more weeks (four weeks and one day) to be exact and we will be celebrating the first day of spring. I can’t wait! I’ve already started planning for the warmer weather around our home.

I’ve picked out a spring outfit for my manikin in my closet, re-designed my patio furniture in my head and spent hours shopping online for spring and summer fashion so I’ll be ready for the first day of official flip flop season.
#mjonesstyle #chili #mjonesstylerecipes
Y’all know I’m not fond of cold weather and to hear the weather report for this week dipping into the thirties, has me filled with thoughts of pulling out my Dutch oven and making a big pot of steaming hot chili. There’s nothing better than a spicy hot hearty veggie and meat meal to heat you from the inside out! Chili is a staple in our family during the winter months and I make sure my pantry is stocked with chili fixins.
#chili #mjonesstylerecipes #mjonesstyle
All you need to have your home smelling edible is a few staple ingredients simmering on the stove. Be sure and stock your pantry with these basic grocery goods for this recipe. You never know when a northerner might blow in without a warning.
Be sure and grab your printable recipe card for the winter days ahead and for a kiss from your family after they have a bowl of this yum.

Until next time,

Enjoy!

Yields 8-10 bowls

Beef Chili

20 minPrep Time

2 hrCook Time

2 hr, 20 Total Time

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Ingredients

  • 1.5 pounds ground chuck
  • 29 0oz can diced tomatoes
  • 1 medium onion diced
  • 1 medium bell pepper diced
  • 3 cloves chopped garlic
  • 1 6oz can tomato paste
  • 2 15oz can pinto beans drained and rinsed
  • 1 15oz can kidney beans drained and rinsed
  • 1 32oz chicken stock
  • 2 tablespoons chili powder
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Brown ground beef (turkey) in a skillet on medium heat. Drain and rinse meat. Set aside. In a large Dutch oven, heat olive oil then add diced onions and bell pepper. Sauté until onions are translucent. Add garlic and sauté for 3 to five minutes. Add meat to sautéed vegetables. Mix well. Add tomato paste, diced tomatoes and all seasonings. Mix well. Add chicken stock, beans and enough water to cover the ingredients. Stir ingredients, cover and simmer on low heat for 1.5 hours stirring occasionally. Taste chili and add additional seasonings to taste. Serve with crackers or cornbread.
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