I love chili, have I mentioned that before? It’s just the perfect time of year to come home after a long day of work and enjoy a wonderful bowl of chili paired alongside corn chips or cornbread! Heavenly!
Recently, I decided to turn my chili into a pantry meal of sorts. I had several cans of beans in the pantry that I knew would make a wonderful pot of chili. I was right, it was wonderful. Typically I always use chili beans but the mix of all the beans made it a cross between bean soup and chili. It was delicious!
Now, can you picture yourself cuddled up by the couch enjoying a bowl of chili? I could! I also wish I was doing that right now!
This could also be made in the slow cooker just as my slow cooker chili is but this time I actually made it on the stove. It really did not take much more than 30 minutes to simmer and then dinner was served!
Happy Fall Tuesday!
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5 Bean & Beef Chili
- 1 Lb Ground Beef Cooked & Drained
- 1 16 oz Can Kidney Beans
- 1 16 oz Can Pinto Beans
- 1 16 oz Can Northern Beans
- 1 16 oz Can Black Beans
- 1 16 oz Can Chili Beans
- 1 14.5 oz Can Beef Broth
- 1/4 Cup Chopped Onion
- 1 Garlic Clove Crushed
- 1 Tsp Chili Powder or to taste
- 1/2 Cup Ketchup
- 1 Cup Water
- Shredded Cheese Optional
- Once the ground beef is cooked and drained, add all ingredients to a large stock pot.
- Let it cook on the stove on medium to high heat. It should simmer about 30 minutes or until thickened.
- Serve with corn chips or corn bread, topped with cheese.
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Comments & Reviews
JOHN KLINE says
More like bean soup. Too many beans, too little meat, and is that really 1 teaspoon chili powder. I use that l much chili powder in non-chili dishes.
Rachel @ BubblyNatureCreations.com says
Perfect for this time of year! I happen to love a chili that is more beans than meat!
My chili is pretty much always similar to this, with wayyyy more beans than meat. I don’t really mean for it to happen that way, but I just keep adding this can and that can, blah blah. Nice recipe. I like the idea of adding ketchup. I add tomato sauce to mine, but i then add sugar (to counteract the acidity) and mad spices…can’t see why ketchup isn’t a lovely substitute. It was nice stumbling on your blog from Pinterest!
Thank you for this recipe. I tolerate ketchup better than other tomato products right now. So, this was a way I could enjoy chili without as much tomato and spice. I was pleasantly surprised how much the rest of my family liked it and me, too.
jackie Nappi says
ever thought of adding some Italian sausage to it? makes Chili so much better then ever. (Unless you don’t like meat that is)
That sounds yummy!
I modified this by adding a whole cup of chopped onions instead of 1/4 cup, using 1 Tbs of chile powder instead of 1 tsp, and instead of ketchup, I added a 14 1/2 oz can of crushed tomatoes and an 8 oz can of tomato sauce. It was excellent!
So glad you were inspired and enjoyed it! Love these adaptions too!!