Enjoy this big pot of Southern Chili with Beans on any day of the week. Incorporate your favorite toppings or add a few corn chips to the bottom. This recipe is in partnership with BUSH’S Chili Beans and Hunt’s diced tomatoes.
Mother Nature must have missed the memo that fall is my favorite season. It’s like we sped past that season and took a nose dive into winter. Temperatures are dipping into the 30’s and we’ve experienced the first freeze of the season.
Please bring back fall.
This past weekend we also lit our first fire in our new home. While the fire was busy crackling away to keep our home warm I was in the kitchen preparing a big pot of Southern Chili with Beans. Texans “typically” don’t add beans to their chili but this one does. Our preferred choice is Bush’s Chili beans for this recipe. They provide great flavor as they’re slow simmered to bring out the bold chili notes you’d expect.
This Southern Chili requires little prepping just like a good chili should. It’s more about the flavors marinating in the pot. This chili includes beef, some of my favorite Mexican spices, bell pepper, onion, BUSH’S Chili Beans, Hunt’s diced tomatoes, and of course toppings like cilantro, shredded cheese, sliced jalapeños, sliced avocado and a heaping spoonful of sour cream. You can taste the freshness in this chili thanks to the Hunt’s diced tomatoes which are grown in sunny Oakdale, California which they have been growing since 1888. I might have added some corn chips to the bottom of mine.
The kids thoroughly enjoyed this recipe and even begged to take some to school. Next time, I will be doubling the recipe to make sure there is enough to hold us over a few days.
I would love to know your thoughts on this recipe and if your family enjoyed it just as much as mine.
ENJOY – Meagan
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