Flatlander Chili
This Flatlander Chili is the ultimate beef chili with beans, combining rich, hearty flavors with easy stovetop preparation. Perfect as the best chili for a crowd, it’s packed with bold spices for a mild chili with a kick and customizable toppings. This hearty chili without tomatoes is a must-try for any occasion!
Equipment
- Large, deep skillet
- Kettle or stockpot
Ingredients
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 1 ½ cups chopped onion
- ½ cup chopped celery
- ¼ cup chopped green bell pepper
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon white sugar
- ⅛ teaspoon ground cayenne pepper
- 2 cups canned red beans, drained and rinsed
Instructions
- Brown the ground beef: In a large, deep skillet, cook the ground beef over medium-high heat until it’s evenly browned. Be sure to drain off any excess grease, then crumble the cooked beef and set it aside.
- Combine all ingredients: In a large kettle or stockpot, add the browned beef along with the tomato juice, tomato sauce, chopped vegetables (onion, celery, and bell pepper), and all the spices and seasonings (chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper). Stir everything to combine.
- Bring to a boil: Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to ensure the flavors are evenly distributed.
- Simmer and serve: Once boiling, reduce the heat to low and let the chili simmer for 1 to 1½ hours, stirring every so often to prevent sticking. Add the drained red beans in the last 30 minutes of cooking. Serve hot with your favorite toppings!
Notes
Flatlander Chili can be customized with toppings like shredded cheese, diced onions, or sour cream. Serve it with cornbread or tortilla chips for dipping, or over rice for a hearty meal!