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pot of chili with wooden spoon beside

Basic Chili

A basic chili recipe that is fantastic leftover on grass fed hot dogs, pasta for chili mac, or topped on baked potatoes.
Servings 6


  • 1.5 cups dry red beans or two cans of red beans rinsed and drained
  • 1 ½ lbs. ground beef preferably grass-fed
  • 1 onion diced
  • ½ bell pepper red, green, or combination, diced
  • 2 cloves garlic minced or pressed
  • 2 T. chili powder
  • 1 ½ tsp. sea salt or to taste
  • 1 tsp. cumin
  • ¼ tsp. black pepper
  • 1 can organic diced tomatoes BPA free --do not drain
  • 16 oz. water or homemade beef broth Just fill up your tomato can with water or broth


  • The morning of, cover the dry beans with warm water, two inches above the beans. Soak beans for eight hours. You can do this overnight if you wish. (If you are using canned beans, skip the first two steps and go straight to browning the beef.)
  • Drain beans, replace water, again covering two inches above the beans, and simmer for about 1.5 hours until beans are almost tender. Set aside.
  • In medium sized pot, brown ground beef, onions, garlic, and peppers.
  • Drain grease if there is any. Grass fed beef might not have any.
  • Return beef mixture to the pot and add spices, tomatoes, beans, and liquid of choice.
  • Simmer for 60-90 minutes until flavors are well combined and chili is nice and thick. Check for seasonings and adjust accordingly.