Rebecca'S Quick Chili
A hearty, flavorful chili combining ground beef, sausage, beans, and spices, perfect for satisfying crowds or weeknight dinners with a rich, comforting taste.
Ingredients
- 2 lb. lean ground beef ⓘ
- 1 lb. lean ground beef ⓘ
- 1 lb. Jimmy Dean sausage ⓘ
- 2 (27 oz.) cans kidney beans ⓘ
- 1 to 2 (15 oz.) cans garbanzo beans ⓘ
- 2 (15 oz.) cans stewed tomatoes ⓘ
- 1 large onion ⓘ
- 1/2 Tbsp. sweet basil ⓘ
- 1/2 Tbsp. dried parsley ⓘ
- 1 tsp. dried sweet mint
- 1 to 2 Tbsp. chili powder ⓘ
- dash of cumin ⓘ
Instructions
- In a 5-quart pan, crumble meat into small pieces and brown.
- Add onions and cook until tender.
- Stir in salt, pepper, mint, chili powder, cumin, sweetener, basil, and parsley.
- Add canned beans and stewed tomatoes including liquid.
- Cook on high heat for 20 to 30 minutes, stirring frequently.
- Reduce heat and simmer for 1 hour or until beans are tender and sauce thickens.
- Use mild to hot chili powder according to personal taste.
- This chili is even better the second day as flavors develop.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Worcestershire sauce or a splash of hot sauce. If you prefer a lighter option, substitute the ground beef with ground turkey or a plant-based meat alternative. Adjust the chili powder to your desired heat level, using mild for a family-friendly version or spicy for those who enjoy a kick. This chili pairs beautifully with Fancy Burgers.
Serving Suggestions
Serve this chili topped with shredded cheese, sour cream, or diced green onions for added flavor and texture. It makes a hearty filling for tacos or burritos, or you can serve it over rice or cornbread. A side of cornbread or a fresh garden salad complements the chili perfectly, allowing you to enjoy a comforting meal any day of the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a saucepan over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway for even heating. Freeze leftovers in portions for up to 3 months for a quick meal later.
Nutrition & Diet Analysis (per serving)
Each serving of Rebecca'S Quick Chili contains roughly 1454 calories, with 87g protein, 345g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (305% of the Daily Value), iron (222% of the Daily Value), and vitamin C (181% of the Daily Value). Note that it is relatively high in sodium, at 2838mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this chili?
Absolutely! While kidney and garbanzo beans are traditional, you can experiment with black beans, pinto beans, or even cannellini beans to suit your taste. Each type offers a unique flavor and texture, enhancing the overall dish.
How can I make this chili vegetarian?
To create a vegetarian version, simply omit the ground beef and sausage, and replace them with additional beans, lentils, or quinoa for protein. You can also add vegetables like bell peppers and zucchini for extra flavor and nutrition.
What can I do if my chili is too thick?
If your chili turns out too thick, simply add a little water or low-sodium beef broth to reach your desired consistency. Stir well and let it simmer for a few minutes to blend the flavors. Adjust the seasoning if necessary to maintain the flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).