October is National Chili Month
Warm up with a tasty favorite, Four Can Chili.Â
Four Can Chili (aka Mom’s chili with some minor changes)
Unfortunately it is still 90 degrees in Georgia so not great for chili but it is one of my staples as it starts to get cooler. It is fast and easy and I generally have some version of the ingredients in the house. Â
- 1 cup chopped onion
- 1 cup diced green pepper
- 1 lb ground beef
- 1 tbsp. minced garlic
- 1 envelope chili seasoning mix
- 2 cans diced tomatoes
- 2 cans beans
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Saute onion and green pepper in butter or oil until soft.
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Add ground beef to pan and cook until brown. Add garlic.
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Sprinkle chili seasoning mix over browned meat. Add tomatoes and beans. Let simmer as long as you wish.
I use canned tomatoes with onions, peppers and garlic added. You can also use canned tomatoes with jalapenos if you like a little more spice. I use one can of chili beans and one can of light red kidney beans but it will work with any combination you wish.
These are on my bucket list to try.  Â
This buffalo chicken chili from Closet Cooking sounds amazing.
The pictures for this Spicy Smoky Sweet Chili from Iowa Girl Eats make me hungry and it sounds simple and healthy
Classic Cincinnati Chili from Culinary Hill looks delicious
I definitely can get Plain Chicken’s Pizza Chili past the kids.
This creamy, delicious looking White Chicken Chili from The Chubby Chef is a great variation.
You can check out my Chili Board for more suggestions. Â
What do you top your chili with?
