Minimal prep, pantry ingredients and plenty of Wagyu ground beef. This is the kind of chili you throw together, let simmer and somehow end up going back for another bowl.
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 2 lbs Wagyu ground beef
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 packet taco seasoning
- 1 can Rotel
- 1 can black beans, drained
- 1 can chili beans, undrained
- 1 jar medium roasted salsa
- ⅓ of a 12 oz can or jar sliced jalapeños, chopped
- ¼–½ cup sugar, to taste
- Jalapeño juice, optional
- Salt and pepper, as needed
Directions
- Add ground beef, onion and bell pepper to a large pot.
- Cook over medium heat, breaking up the beef as it cooks.
- Stir in taco seasoning.
- Once the meat is browned, add Rotel, salsa and jalapeños. Add a splash of jalapeño juice if you like extra heat.
- Reduce heat to medium-low and let the chili simmer for about 20 minutes.
- Stir in black beans, chili beans and sugar.
- Cover and simmer another 15–20 minutes.
- Taste and adjust seasoning, sweetness and spice.
- Serve as-is or top with shredded cheese, sour cream, cilantro or crushed tortilla chips.
Slow cooker option: Brown the beef first, then add everything to the slow cooker and cook on LOW for 4–6 hours.