This is seriously one of the best basic chili recipes out there! I got this from a Better Homes & Gardens cookbook that I have been making for years and added a few ingredients of my own! Everyone who tries this chili that I make rave about it and usually go back for seconds. This Chili wouldn't be complete without a side of cornbread (I use Jiffy). You cannot go wrong with classic chili especially on a cold wintery night!
(15- to 16-ounces) kidney beans, rinsed and drained
(15 to 16 ounces) chili beans, rinsed and drained
(14.5 ounces) diced tomatoes, undrained
(15 ounces) tomato sauce
dried basil, crushed
1 1/2 tsp
*shredded cheddar cheese (optional)
*dairy sour cream (optional)
How To Make hope's classic chili
In a 4-quart dutch oven cook ground beef, onion, sweet pepper, and garlic until meat is brown and and onion is tender; drain fat.
Stir in kidney beans, chili beans, undrained tomatoes, tomato sauce, water, barbecue sauce, steak sauce and worcestershire sauce, chili powder, sugar, basil, cumin and black pepper.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired, top each serving with cheese and/or sour cream. Serve with hot cornbread!
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