As the days are getting shorter and c-c-c-colder (at least here in the mountains!) I am reminded that EVERYONE should have a simple go-to chili recipe in their back pocket. Whether it’s for a mid-week meal or a weekend repast, anytime you are looking for a bowl of huge satisfaction without a huge commitment of time, this Hallelujah Chili is the answer to your prayers!
My (grown) children would know this chili better as “Halloween Chili”, since for pretty much all of their growing up years there was a pot of this simmering on the stove Halloween night. Guaranteed to either fuel them for their Trick or Treating adventures, or warm them up once they returned home, this chili has been eaten by Dalmatian puppies, princesses, pirates, clowns, ghouls, detectives, black eyed peas and more, forever intertwining it and Halloween in our family history.
For the maker of chili the greatest benefit may be this, the most important kitchen tool in this dish is the can opener! And can we just agree that there are those nights when we are oh so grateful (Hallelujah!) to have a meal that requires nothing more of us than our ability to open cans?
Well, slight disclaimer, there is a bit of onion and pepper chopping, browning of meat, but beyond that it’s pretty much all about opening up cans, some jars of spices and dumping! Once everything is piled into your pot, bring it to a boil and then let it simmer for about 30 minutes. Congratulations, you have just mastered chili!
And while it is great on its’ own, in honor of Halloween, dress it up a bit! In our house we favor cheddar cheese (lots of it!), green onions, jalapeno, sour cream, cilantro and CHIPS!
Mom’s Helpful Hints:
- This chili actually gets better as it rests and the flavors meld, making it a perfect “make ahead” dish. If time allows, cook it the day before you want to eat it.
- If I have room in my freezer, I always make a double batch of this. It freezes beautifully!
- Sometimes when I don’t have enough leftovers to fill full bowls of chili for the peeps I’m feeding I’ll use it in different ways. This chili makes a great topping for stuffed baked potatoes, chili dogs and nachos.
- Cutting down on red meat? Sub in ground turkey and the chili will still be delish.
Hallelujah Chili
Ingredients
- 1 med onion, diced (about 1 cup)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 large green pepper, chopped
- 2 pounds ground beef (can sub turkey)
- 1 16 oz can pinto beans, drained
- 1 16 oz can tomato sauce
- 1 16oz can chopped tomatoes
- 1 4 oz can green chiles
- 1 1/2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano (can sub basil)
- 1/4 teaspoon chili sauce (I like Cholula)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canned chipotle chile, chopped (optional ingredient!)
Instructions
- In a Dutch oven or 6 quart pot heat 1 tablespoon of oil until shimmering. Add in onions and saute until translucent, about 5-8 minutes. Add in minced garlic and cook for an additional minute. Then add green pepper and saute for about 2 more minutes or until green pepper just begins to soften.
- Add ground beef and cook over med-high heat until browned. Drain off any drippings from the meat.
- Add the remaining ingredients. Stir together. Bring to a boil, and then simmer for 20-30 minutes.