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!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
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.