I’ve been craving all the comfort foods at this stage in my pregnancy and I’m so excited to start making all my favorite fall recipes. I don’t know how I made it this long without sharing this chili recipe, but it’s one of my favorite dinners for fall and winter. This chili is no fuss and nothing fancy, but so hearty and delicious! My secret is using half ground pork and half ground beef for extra flavor. This chili has just the right amount of spice and seasoning without being too overpowering. You can serve with or without spaghetti and customize with your favorite toppings (I’ve listed mine below). Find the full list of ingredients and instructions below and let me know how you like it!
1 lb. ground beef
1 lb. ground pork
1 15 ounce can mixed chili beans or tri-bean blend (kidney, pinto, and black beans)
1 28 ounce can petite diced tomatoes
8 ounces tomato puree
1/3 cup chopped onion
1/3 cup chopped red and/or green peppers
4 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons cumin
1 teaspoon red pepper flakes
2 teaspoons paprika
salt and pepper
optional: 1/2 pound spaghetti (cooked and drained)
chopped green onion
Cook the ground beef and pork together with 1 teaspoon each salt and pepper in a large skillet until browned, stirring constantly. Drain grease from skillet and add the beef and pork to a large stockpot.
Add the beans, diced tomatoes, onion, peppers, and tomato puree to the stockpot as well, then top with all the spices. Stir to combine all ingredients.’
Cook on medium heat for 15 to 20 minutes until heated through and bubbly, then reduce to a simmer.
Simmer for 1 to 2 hours, stirring occasionally.
Optional: Add cooked spaghetti to chili and stir to combine.
Serve in soup bowls and top with your desired toppings!