Homemade Chili

By Noor Nouaillati, Recent ASU Nutrition Student

I don’t know about you, but I sure love making homemade chili during the winter. This homemade chili can be enjoyed year round. It’s fast, delicious, easy and filled with flavors and rich spices.

Start off by caramelizing your chopped white onions, one chopped garlic with some olive oil and add salt, pepper and chili flakes and let that cook. In the meantime time, drain two cans of kidney beans, black beans, white beans and pinto beans. Wash the beans well and let them drain while you start cooking the ground beef. Then, cook a pound of ground beef and season it with all spices, black pepper, cumin, cayenne pepper, turmeric, chili flakes, and salt. After that, add two cans of tomato sauce, two cans of diced tomato to the onions that were cooking and add the beans and cooked beef and add two cubes of magi. Magi gives the chili an extra taste without adding chicken broth to the dish. Let the chili cook on medium-low for 10-15 minutes. You can serve this chili with cornbread, or if you’re looking to try something new serve the chili on top of macaroni. Another option to add to this meal is to top it off with a dollop of sour cream, chopped green onions, and chopped jalapenos.

I find this recipe very easy, not time-consuming at all and honestly, you can put this in your crock pot and let it slowly cook. In my point of view, I enjoy homemade chili rather than getting it from a restaurant because at least I know what meat I’m working with. I hope you try this dish out.

For more awesome recipes check out Fill Your Plate!


1 chopped white onions

1 chopped garlic

2 tablespoon olive oil

2 cans of tomato sauce

2 cans of diced tomato

2 cans of black beans

2 cans of kidney beans

2 cans of white beans

2 cans of pinto beans

1 pound of ground beef

1 pinch salt

1 pinch pepper

1 pinch cayenne

1 pinch turmeric

1 pinch cumin

all spices

2 Magicubes

1 pinch chili flakes

1 whole chopped green onions

1 whole chopped jalapeno

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