It’s funny that this is actually one the base recipes that was brought up when this whole concept was conceived due to the fact that there are a thousand ways to make it but it still comes down to some basic key components. Chili has always been one of my “go-to” recipes since you can feed a lot of people on a budget and just about everyone likes it. Plus, it’s not hard to do a Vegan variation that satisfies the most die hard meat eater

Over the past few months I’ve made it three different ways, over an open fire for a Church picnic is Arkansas, in an “instapot” for my sister’s mother in law 


  • A knife and board
  • One large pot
  • A wooden spoon


  • 1 lb Beans ( Your choice, I like to use red and black) 
  • 1 lb Protein (Again, your choice but I typically use ground beef)
  • One head of garlic minced
  • 1 lb Tomatoes (fresh or canned)
  • 1 or 2 Onions (red, white or yellow the choice is up to you)
  • Peppers, the amount and kind you use depends on how spicy you like it.
  • A splash of oil
  • Cumin
  • Chili powder 
  • Salt 
  • Pepper

Method of Preparation

  • Chop the onions, peppers and tomatoes and set aside. 
  • Heat the oil and add your protein. Cook till almost done then
  • Add the onions and peppers and a little bit of seasoning. Stir until cooked
  • Add tomatoes and beans and cut the heat to low. 
  • Adjust seasonings to taste and let simmer for an hour or more before serving. 


  • This is one of those things that you can play with and really make your own in regards to flavor and texture 
  • Chili is always better the day after it’s made so plan ahead. 
  • It also goes great with Cornbread 

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