Pantry Chili

Whipped this up in under an hour (mostly simmering time) using nothing but pantry items. Alternate name would be “Simple Weeknight Chili”.


  • 1 lb ground beef
  • 1 14oz can kidney beans
  • 1 28oz can diced tomatoes
  • 1 tbsp butter
  • Medium white or yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder (the Penzeys stuff is really good)
  • Pinch dried oregano
  • Salt + pepper to taste


  1. Brown ground beef over medium heat in a medium stockpot, drain and rinse. Drain and rinse beans. Put empty pot back on the heat, add butter, onions, and garlic. Saute for 5-6 mins. Toss in chili powder, oregano, salt + pepper and continue frying for a couple of minutes. Stuff will stick to the bottom a bit, but that’s ok — it will come off later.
  2. Add browned meat, beans, and tomatoes (including juices). Stir and heat until simmering. Turn down the heat to low and simmer for 25-35 minutes (or longer if you want — the longer you simmer, the more the tomatoes will break down). Done.

Serve with crusty bread and a beer.


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