Chili isn’t just for the cold winter months. I make chili as a main dish, but also use it in other recipes too. I love making a big batch and then using the leftovers for taco salad, as a dip with corn chips, or even over spaghetti noodles. My one-pot chili is easy and quick but has the robust and smoky flavor of chipotle chili pepper that really sets it apart. This recipe literally takes opening a few cans and adding some spices. It can be stored in the fridge and used in multiple dishes with very different outcomes. If you want a little more spice, you can adjust the amount of chili powder or even add some red pepper flakes for added heat. This is one of my favorite “go-to” recipes but is always one my family enjoys.
Belle’s One Pot Chili
1 pound ground beef, browned and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (11 ounce) can chili ready diced tomatoes
1 (8 ounce) can tomato sauce
¼ cup chopped green onions
½ teaspoon garlic salt
½ teaspoon chipotle chili pepper powder
¼ teaspoon pepper
Combine all ingredients in a large heavy pot. Simmer for about 15 minutes.
