This recipe for easy weekend chili is one of my husband’s from way back. He’s been making it as long as I’ve known him (a super-long time). He usually makes it the day after Thanksgiving and Christmas, or for the big football game (Go Bucks!).
It’s not fancy. There’s no heavy lifting. There isn’t even any chopping or dicing involved. It can be spicy or mild, and garnished with green onions, shredded cheese, sour cream, or crumbled up tortilla chips.
Easy weekend chili is perfect for when you need something to eat besides holiday leftovers, and it makes the perfect halftime meal to fuel your pacing, yelling and whooping during the second half.
My husband’s dad taught him how to make this chili. He used to make it to feed the crowds at their church gatherings. The most recent contribution to easy weekend chili (and my guilty pleasure) is dumplings made simply from flour and water. I told you this wasn’t fancy, and I told you it was easy! It’s also really good. If you’re feeling it, add some onions, garlic, celery or herbs to the mix. Up to you.
Enjoy the weekend!
Recipe for Easy weekend chili
- 1 pound ground beef
- 1 (15-ounce) cans black beans
- 3 (15-ounce) cans kidney beans
- 2 (10-ounce) cans tomato soup (plus 10 ounces water)
- 1 (28-ounce) can tomato sauce
- 4-6 dashes hot sauce
- 2 tablespoons chili powder
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup all-purpose flour
- In a large skillet over medium heat, brown the ground beef.
- While the ground beef is browning add the beans, tomato soup, tomato sauce, and seasonings to a large stockpot over medium-low heat.
- When the ground beef is browned, drain away the excess liquid and add the meat to the stockpot.
- Turn the heat to medium-high until the mixture begins to gently bubble. You can add some water, a little at a time, if you think the mixture is too thick. Cook like this for a few minutes, then reduce the heat to medium-low.
- Add the flour in a medium bowl, and slowly stir in 1/3 cup of water to form your dumplings. You want the mixture to come together, but to be dry.
- Use a tablespoon to scoop out the dumplings, and add them to the chili.
- Cook for another 10-15 minutes. Taste and adjust the seasoning, as needed.
- Serve hot with your favorite toppings.