Chili is a great food to make in large quantities. You can make it for the whole family or make it and freeze it in pre-portioned servings. For the most convenience, these will be in microwavable containers so there’s no need to transfer it while frozen.

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I’ve always liked chili. Well, to start with, I only liked the idea of chili. There was always something missing, somehow. As I’ve learned more of what doesn’t work, I’ve worked towards what chili needs to have by process of elimination. For example: Ground beef is one of my favorite ingredients since I discovered grass-fed ground beef. There’s a world of difference between the good ground beef and the bad. If you’ve never tried grass-fed, I can’t recommend it enough. All the recipes I’ve tried lately center around it. In addition to that, most of the variants of chili I’ve run into over the years were under-seasoned and heavy on the tomatoes. Plus, in my opinion, a bell pepper is an absolute necessity.


  • 1 red bell pepper
  • 1 onion
  • 2 pounds ground beef
  • 5 cloves of garlic
  • 2 (15-16 oz) cans kidney beans
  • 3 (14 oz) cans diced tomatoes
  • 2 teaspoon salt
  • 3 tablespoons chili powder
  • 3 teaspoons dried oregano
  • 1 teaspoon ground cumin


Chop the onions and the seeded, stemmed bell pepper. Mince the garlic. Combine onions, bell pepper, garlic and ground beef in a large pot and stir on medium heat until the beef is browned.

Continue to stir on medium heat and add salt, chili powder, oregano, cumin, diced tomatoes, and tomato sauce. Stir occasionally until it boils, then reduce to a simmer and stir every 10 minutes for 60 minutes. Add the kidney beans and set timer for 30 more minutes, still on simmer.

Enjoy! If you try it, please let us know how it was in the comments below!



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