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This easy homemade chili is my favorite quick comfort food when I need a meal that comes together fast and always pleases. The hearty combination of ground beef, kidney beans, tomatoes, and spices makes it perfect for chilly days, and it is such a crowd-pleaser whether served with cornbread or spooned over a pile of crunchy corn chips.
The first time I made this chili was when I needed something filling after a long day. Now we enjoy it on busy nights or when friends visit since everyone can customize their bowl.
Ingredients
- Ground beef: Choose lean for less grease and a heartier flavor Buy fresh or thawed fully for best browning
- Onion: Chopped yellow onion adds sweetness and a savory base Look for firm onions with no soft spots or sprouts
- Tomato sauce: Brings everything together and adds rich tomato flavor Go for plain tomato sauce with no added sugar
- Kidney beans: Packed with protein and fiber Rinse well if using canned to remove extra salt
- Stewed tomatoes: Adds chunky texture and bright tomato taste Aim for tomatoes with no added herbs unless you like the extra flavor
- Water: Optional if you like a thinner chili Use good-quality filtered water
- Chili powder: The main flavor driver Use fresh chili powder for best kick
- Garlic powder: Adds gentle garlic depth Opt for a fresh bottle for the best aroma
- Salt and pepper: Brings all the flavors out Use kosher salt and freshly ground pepper for brightness
Step-by-Step Instructions
- Brown the Beef and Onion:
- Cook ground beef and chopped onion in a large heavy saucepan over medium heat Using a wide pan helps the beef brown instead of steam Stir and break up the meat as it cooks for five to seven minutes until the beef is no longer pink and onions are soft This step builds the savory flavor base
- Simmer the Chili:
- Stir in tomato sauce kidney beans with any liquid and stewed tomatoes with all their juice If you want a looser chili add water in small amounts until you get the desired consistency Season with chili powder garlic powder salt and pepper Taste your chili powder and garlic powder before using to check their strength Bring to a gentle boil then turn the heat to low Cover and let the chili simmer for about fifteen minutes to meld the flavors
- Taste and Adjust:
- Before serving taste your chili and add more chili powder or salt if you want It is easy to adjust your flavor at this point so do not be shy about making it your own
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The kidney beans are my personal favorite part since they soak up all that amazing flavor and add a creamy texture My family always jokes there are never enough beans in the pot and someone is always going back for a scoop more
Storage Tips
Let any leftovers cool completely then transfer them to an airtight container Keep in the refrigerator for up to three days For longer storage you can freeze cooled chili in portion containers for up to two months Reheat gently on the stove or in the microwave adding a splash of water if it looks thick
Ingredient Substitutions
Swap ground turkey or chicken for beef if you prefer a lighter chili Use pinto or black beans if you want a different flavor or a blend No stewed tomatoes Simply use diced tomatoes Look for low sodium beans and tomatoes if you want to control the salt
Serving Suggestions
Ladle chili in bowls and top with shredded cheese chopped onions or fresh cilantro Pair with warm cornbread or scoop it over corn chips for chili pie A spoonful of sour cream or sliced jalapenos takes it up a notch My favorite is a handful of crunchy corn chips on top for texture
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Cultural Context
Chili is one of those great American comfort foods with roots in Texas It has evolved over time as cooks add their preferred beans vegetables or spices My version is inspired by classic chili but with flexibility to add your own traditions and family favorites
Recipe FAQs
- → What kind of beans work best in this chili?
Kidney beans give a traditional flavor and texture, but spicy pinto beans can add more heat and depth. You can also try black or chili beans to suit your taste.
- → Can the chili’s thickness be adjusted?
Yes, add water until your desired consistency is reached. For a thicker finish, simmer uncovered to let some liquid evaporate.
- → How spicy is this dish?
Spiciness depends on the type of beans used and the amount of chili powder. Add more chili powder or use spicy beans for extra heat, or keep it mild with regular beans.
- → Are there suggested toppings?
Popular toppings include shredded cheese, chopped onions, sour cream, or sliced jalapeños. Fresh cilantro and avocado are tasty additions, too.
- → What sides go well with this chili?
This chili pairs perfectly with cornbread, over corn chips for chili pie, or alongside a crisp green salad for balance.
- → Can this be made ahead and stored?
Yes, leftovers keep well in the fridge for up to three days. Reheat gently on the stovetop or in the microwave, stirring occasionally.