Quick Pantry Chili

A simmering pot of chili is one of the most welcoming sights after a long day outdoors. This recipe is designed for ease and uses simple pantry staples to build a deep and savory flavor profile in minutes. It is a hearty dish that provides warmth and sustenance without requiring hours of labor over the stove.

To complete the meal we suggest serving this alongside our Golden Cheddar Cornmeal Loaves or our Old Fashioned Cornmeal Drops. The sweetness of the cornmeal is the perfect companion to the savory spices in the bowl.

Yields: 9 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Temperature: Stovetop

Ingredients

• 1 pound lean ground beef
• 1 (16-ounce) can tomatoes, undrained and chopped
• 2 (15-ounce) cans red kidney beans, undrained
• 1 (10-ounce) can tomatoes and green chiles, undrained
• 1 1/2 cups water
• 1 packet chili seasoning mix
• 1 packet instant onion soup mix

Instructions

1. Brown the Meat: Place the ground beef in a Dutch oven. Cook over medium-high heat, stirring until the meat crumbles and is completely browned. Drain the excess grease.
2. Combine: Add the undrained chopped tomatoes, kidney beans, tomatoes with green chiles, water, chili seasoning mix, and onion soup mix to the Dutch oven. Stir well to combine.
3. Simmer: Bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes, stirring occasionally to prevent sticking. Serve warm.

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