Chili is a perfect cold-weather meal. Warm and hearty, it sticks to your ribs and leaves you feeling full and satisfied. Contrary to some belief, chili doesn’t have to take all day. This recipe is incredibly quick and easy. Have a filling dinner ready in under an hour!
Chili is filling and flavorful and can be served in steaming, full bowls in what feels like minutes. Warm-up on a cold evening with this simple and meaty meal. This is a traditional chili recipe with ground beef, or turkey, beans, and seasonings.
The classic complement to a warm bowl of chili is fresh cornbread and a dollop of sour cream and a sprinkle of cheddar cheese. However, many other dishes would make a great pairing, such as quesadillas or baked potatoes. Try baked sweet potatoes and a fresh salad!
- Ground beef or turkey
- Green peppers
- Yellow onion
- Hunt’s Diced Tomatoes
- Hunt’s Tomato Sauce
- Hunt’s Tomato Paste
- Kidney beans
- Chili powder
- Garlic powder
- Onion powder
- Chipotle powder
- White pepper
- Baking soda
If you don’t like your chili spicy or have small kids, you may opt to skip the cayenne, but you could put out some hot sauce or sriracha for adults to add their own kick. Don’t forget the toppings! Let everyone top their chili with offerings of sour cream, shredded cheddar cheese, sliced green onions, sliced jalapenos, oyster crackers, and diced avocado.
There are countless versions of chili and “secret ingredients” out there. Some add balsamic vinegar, beer, or even coffee to add depth and complexity. Chili is a wonderfully versatile dish to experiment with to create the best version for your family’s taste buds.
How to Make Chili
FIRST STEP: In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
SECOND STEP: Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
THIRD STEP: Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
FOURTH STEP: Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
FIFTH STEP: Bring to a simmer over medium-low heat and cook for about 15 minutes. Then add the drained beans.
SIXTH STEP: Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
SEVENTH STEP: Remove from heat and serve.
Any ground meat works well in chili. If it produces a lot of grease, do drain it before adding the rest of the ingredients.
Any beans work well: kidney, pinto, black beans, cannellini, chili beans (these are already seasoned and will add additional flavor).
Baking soda helps the beans and meat to be tender. This is what cuts down on the cooking time.
Storing this Recipe
Chili lasts up to 3 days in the fridge and up to 4 to 6 months in the freezer.
- 2 lb ground beef or turkey
- 2 small green peppers about 2 cups diced
- 1 small yellow onion about 1.5 cups diced
- 2 15 oz cans Hunts Diced Tomatoes
- 15 oz can Hunts Tomato Sauce
- 6 oz can Hunts Tomato Paste
- 15 oz water
- 2 15 oz cans kidney beans drained and rinsed
- 3 tbsp chili powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 3 tbsp cumin
- 1 tbsp paprika
- 1 tsp chipotle powder
- 1/2 tsp cayenne
- 1/2 tbsp salt
- 1 tsp white pepper
- 1 tsp baking soda
- In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
- Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
- Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
- Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
- Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
- Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
- Remove from heat and serve.