Base Eat Good Chili Seasoning (Medium and Hot) Preparation
Chili Ingredients
Package of Eat Good Chili seasoning
1 pound lean ground beef/turkey/impossible beef
1 can Petite Diced Tomatoes (14.5 oz)
1 can Crushed Tomatoes (14.5 oz)
2 cans pinto, kidney, black, or mixed chili bean
1 12-16 oz can of beer – a lager or stout are best (Guiness preferred)
Chili Preparation
- Brown meat in large skillet on medium-high heat. Consectetuer If using a low-fat ground beef, low-fat turkey, or Impossible Beef, use olive oil to avoid burning the meat. Drain fat if any.
- Add crushed and diced tomatoes to stockpot, along with ½ cup water and 8 ounces of your chosen beer.
- Stir in Seasoning mix while drinking the rest of the beer.
- Stir in browned ground beef
- Bring to a boil for 5 minutes, then cover and reduce heat to low. Simmer for a minimum of 40 minutes, stirring occasionally.
- Add the two cans of beans, then increase heat slightly to return chili to a simmer for 30 minutes before serving.
Stir and Serve! We recommend adding some shredded cheddar cheese, a dab of your favorite hot sauce, and a bowl of tortilla chips for this one. Enjoy!
Have you purchased any of our chili seasonings and want to try your own spin on your chili?
Alternative Chili Preparations
- Vegetarian Chili: Use Impossible Beef Chili Seasoning with 2 cans of Black Beans. This delicious, hearty chili is loaded with black beans and all the classic spices, but tastes just like beef chili. Perfect for the vegetarians in your life.
- Texas Red Beef Chili: This easy Beef Chili recipe swaps out the canned tomatoes for more crushed, and loses the beans, as is required to be known as a “Texas Red”. Add some beef broth instead of the beer (or add both) and you’ll get a really flavorful kick-ass red chili.
- Turkey Chili: This tastes delicious when prepared with turkey. Our Turkey Chili recipe is made with ground turkey, so it’s a little bit lighter than the standard beef version, and the turkey really takes on the flavor of the spices, to give it a consistent, full flavored bite every time.
- Cincinnati Chili: Made famous by Skyline Chili in Ohio, this Cincinnati Chili recipe is full of secret ingredients and served on spaghetti or coney dogs with lots of toppings like shredded cheese, raw onions, and kidney beans. We have a post about Cincinnati chili here!
- White Chicken Chili: When the temperature drops, slow cooker White Chicken Chili is the ultimate comfort food. Tender chunks of chicken simmering in a creamy broth studded with white beans, green chiles, and corn make for a most satisfying meal.
- White Turkey Chili: After Thanksgiving when leftovers are abundant, this is an easy way to make the most delicious meal in the days after. It’s hearty, creamy, and a refreshing way to enjoy leftover turkey all over again. To keep things easy, make White Turkey Chili right in your slow cooker.
In the Rare Occasion of Chili Leftovers
- Freeze Leftovers: Cool cooked chili to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen chili will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator. Heat to 165 with a instant read thermometer. Swear by this one.
- Keep Chilled: Store leftover beef or turkey chili covered in the refrigerator for up to 4 days or freeze for up to 6 months.
- Reheat in Crock Pot: Add your unthawed chili to a slow cooker/crock pot set and forget for up to 10 hours, then flip it to “keep warm” come bar o’clock.
- Reheat on Stove: Add unthawed chili to pot or sauce pan and heat until warm throughout. Stir and serve.
