When cold winter days call for comfort food, nothing hits like a pot of homemade chili. Ready in just four simple steps, this seasonal staple is rich and hearty, providing just the right amount of warmth. 

Brimming with savory spices and hearty, meaty goodness, this chili comes together effortlessly in a single saucepan. The instant, even heat of your natural gas stove ensures every batch simmers perfectly for consistently delicious meals every time. 

Whether you’re feeding the family or hosting a relaxed gathering with friends, this recipe delivers on the flavor—and makes seconds a must. 

Ingredients: 
1 pound ground beef (at least 80% lean) 
1 cup onions, chopped 
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder 
1 tablespoon chili powder 
2 teaspoons fresh oregano leaves, chopped, or 1 teaspoon dried oregano leaves 
1 teaspoon ground cumin 
1/2 teaspoon salt 
1/2 teaspoon red pepper sauce 
1 can (14.5 ounces) organic diced tomatoes, undrained 
1 can (19 ounces) red kidney beans, undrained

 
Instructions: 
1. In a 3-quart saucepan, cook the beef, onions, and garlic over medium heat for 8 to 10 minutes, stirring occasionally, until the beef is thoroughly cooked, and then drain. 

2. Stir in chili powder, oregano, cumin, salt, pepper sauce, and tomatoes. 

3. Heat to boiling over high heat. Reduce the heat just enough so that the mixture bubbles gently. Cover and cook for 1 hour, stirring occasionally. 

4. Stir in kidney beans. Heat to boiling over high heat. Reduce the heat just enough so the mixture bubbles gently. Cook uncovered for about 20 minutes, stirring occasionally, until the desired thickness is reached. 
 

Recipe courtesy of Betty Crocker