One of our easiest recipes, this classic chili recipe tastes even better the next day! It’s a great dish to make on the weekend, and freeze the leftovers.
Stir in the beans and diced tomatoes with their liquid.
Bring chili to a boil, reduce heat to low and cover saucepan. Simmer for 25 minutes, stirring occasionally. Then uncover pan and simmer for 5 to 10 minutes to desired thickness.