09/02/2026
I feel like the way you enjoy chili says a lot about your personality 😆 How do you take your chili? With tomatoes? With beans? Over Fritos? With mustard? Let me know in the comments!
Me personally, I don’t like a tomato-based chili 🫣 And I gotta have chili with beans. I don’t want it to be too soupy or runny either.
Makes ~10–12 servings
Ingredients
* 1–2 tablespoons olive oil or avocado oil
* 1 yellow onion, chopped
* 1 yellow bell pepper, chopped
* 1 red bell pepper, chopped
* 1 orange bell pepper, chopped
* 1 heaping tablespoon minced garlic
* 3 pounds ground meat
(I used 2 pounds ground venison and 1 pound lean ground beef.)
* 3 cans beans, undrained
(I used 1 can black beans and 2 cans chili beans, but you can use any combination you like.)
* 2 packets Williams Chili Seasoning
(The no-salt seasoning lets you control how much salt is added.)
* Garlic salt, to taste
Instructions
1. Heat the olive or avocado oil in a large pot over medium heat.
2. Add the chopped onion and bell peppers. Sauté for 5–7 minutes, or until they begin to soften. Stir in the minced garlic and cook for another minute.
3. Add the ground meat. Cook, breaking it apart as it browns, until it is completely cooked through.
4. Stir in the undrained beans and both packets of chili seasoning. Mix until everything is well combined.
5. Add garlic salt then bring the chili to a gentle simmer. Reduce the heat and cook uncovered for 20–30 minutes, stirring occasionally. If you prefer a thinner chili, add a small amount of water or broth until it reaches your desired consistency.
Topping Ideas
Serve with your favorite toppings:
* Fritos or tortilla chips
* Plain nonfat Greek yogurt in place of sour cream
* Diced avocado
* Shredded cheese
* Fresh cilantro
Let me know if you plan on trying it this way!
