I like to think of myself as a chili connoisseur. Some of my friends even refer to me as a chili snob (jokingly, I hope!) I simply love the stuff – I make it a lot and I know a good Chili recipe when I see one. What I love about this chili recipe is that it has potatoes which makes it super filling and wholesome. Whenever I make this, I prepare a big batch and I bring the leftovers for lunch for a few days. It makes a really hearty and wholesome lunch.
For this chili, I fry off some ground beef and onions. Then I add tomatoes, kidney beans, potatoes, chili powder, salt and water and allow it to simmer for about half an hour. It’s so quick and easy! If I don’t have any kidney beans, I substitute them with black beans and that’s what is so great about this chili – it’s versatile and very easy to adapt. If you prefer milder food, simply reduce the amount of chili powder to suit your taste.
To make Chili, you will need the following ingredients:
Place the ground beef and chopped onions in a large pot and fry for about 5 minutes until the beef has browned and the onions are tender.
Drain the excess fat from the pot.
Add the pureed tomatoes, kidney beans, potatoes, chili powder, salt and water to the pot.
Turn the heat down to low and simmer the chili until potatoes are tender - this should take about 30 minutes.
Check that the chili has the desired consistency - add some more water if you’d like the chili to be thinner.
Serve this chili over white rice.
This Chili is a great recipe to batch cook at the weekend - it will provide lunches for a few days too. Try it and come back to leave a comment telling me what you thought of the potatoes.
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