As the days get colder and shorter, all that we ever crave at Casa Kirk is warming foods…especially soups and chili. This beef chili is a WINNER in all the ways that count; warm, hearty, easy to make, and quick to put together!
My mom has this amazing recipe for vegetarian chili, but every time I go to recreate it, it always tastes like tomato soup with veggies inside. I knew I had to rethink my approach to chili and instead went back to the basics, and also declared that chili will always contain some type of ground protein!
We have made this recipe with turkey, chicken, beef, and even combinations and they are all delicious.
1 diced white onion
2 cans of drained dark red kidney beans
1 can of tomato sauce( 15 ounce)
1 can of diced tomatoes with green chilies ( or plain if you prefer) ( 15 ounce)
1/2 of a can of tomato paste
1 packet of simply organics spicy chili mix ( your you can use your own we just LOVE their spices)
2 tablespoons creamy peanut butter
1. In a big pot add olive oil and the diced onions and sauté until translucent. So many people do not realize how important the sautéing part is, by taking the time to do this you are taking out the bite and the potent raw taste of the onion and instead getting a slightly sweeter onion flavor, which is KEY!
2. Add in your ground protein and brown.
3. Add in your simply organic chili mix and stir together with the protein and onion.
4. Throw in your beans and diced tomatoes and simmer for 5 minutes
5. Add in the tomato sauce and the paste and continue to simmer for 10 minutes. It is important to let your chili sit and simmer for at least 30 minutes in total because the tomatoes need time to cook off their acidity.
6. At the end stir in your peanut butter, which is totally the key ingredient to this recipe, and adds that delicious salty creamy taste to your chili.
7. Keep simmering for at least a total of 30 minutes before simmering but I normally simmer all day if I can!