If you are looking for a healthy, hearty meal that is super versatile and delicious, than this is your chili.

Walking into the house and smelling chili cooking on the stove is always a treat. It’s also something that can be prepared in minutes and cooking in the background while you go about your to do list. I do like to serve it with my Country Cornbread, but that is an easy add on. We love eating it with a topping of cheddar cheese and Ritz style cracker, or corn chips as well.

Over the years I have made this recipe with ground beef, ground buffalo, ground turkey, and ground venison, and each way has been delicious. Our family likes a mild chili, but you can adjust this recipe to your desired spice level. This recipe makes a perfect base chili, full of meat and beans, and can be customized should you decide to.

There is usually enough left overs with my family of four to make chili mac n cheese the next day, so we are getting two meals in one out of this pot.

Pivot Farm Chili

We have made this chili using ground beef, venison, buffalo, and turkey and they are all amazing. Use whichever ground meat you prefer. This makes an amazing mild base chili that you can add spice to as you see fit .

Cook Time 2

Ingredients

2 pounds Ground beef. (Can also use buffalo, venison, or turkey)
1 can Tomato Juice (46 oz can)
2 can Tomato sauce (15 oz cans)
2 can Kidney Beans drained and rinsed (15 oz cans)
2 can Pinto Beans drained and rinsed (15 oz cans)
½ Onion diced
1 ½ tsp Ground cumin
3 tsp Sea Salt
1 ½ tbsp Organic Cane sugar
½ tsp Dried Oregano
½ tsp Ground black pepper

Optional if you like spicy chili

¼ tsp Cayenne Pepper
¼ cup Chili powder

Instructions

Heat a large pot over medium-high heat. Cook and stir ground beef in the hot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Add all remaining ingredients and bring to a boil.
Reduce heat and simmer covered for 1 1/2 hours.

If using dried beans:

Soak beans overnight in fresh water. Leave in water until one hour before you would like to make the chili.
Drain from water they were soaking in and place in a large pot with fresh water. Boil beans for 1 hour to soften before starting the chili. Drain and add to chili.