Mom's Easy Chili
Simple pantry chili with ground beef, tomato soup, and beans. Quick to make, freezes well, and stays warm for serving.
This is my mother's recipe. Although I sometimes make chili using more complicated recipes, this is so easy and can be made from things I keep on hand--just in case.
Submitted by: Jeanne Muller from Baddeck, Nova Scotia, Canada
Yield: Serves 3 or 4
- Uses basic pantry ingredients: ground beef, tomato soup, canned kidney beans, onion, and chili powder.
- Optional spices like cumin and Mexican oregano add depth without extra effort.
- Keeps warm on low heat and freezes well for easy make-ahead meals.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I cook this chili?
After browning the beef and softening the onion, simmer the chili for at least 20 to 30 minutes so the flavors blend. For richer taste, simmer 45 minutes to an hour on low, stirring occasionally.
Can I use different beans instead of kidney beans?
Yes. Pinto, black, or cannellini beans all work. If you want a thicker chili, drain and rinse the beans. Keep some bean liquid or the canned liquid if you prefer a looser texture.
How can I make this chili vegetarian?
Swap the ground beef for plant-based crumbles, extra beans, or a mix of diced mushrooms and lentils. Use a can of vegetarian tomato soup or plain tomato sauce and vegetable broth to replace any meat-based flavor.
How do I make the chili spicier?
Add cayenne pepper, crushed red pepper, hot chili powder, chopped jalapeño, or a dash of hot sauce. Add small amounts, taste, and adjust until you reach the heat level you like.
What is the best way to thicken the chili?
Simmer longer with the lid off to reduce liquid. You can also mash a cup of beans into the pot for natural thickness. For a quick fix, stir in a cornstarch slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then simmer until it thickens.
How should I store and freeze leftovers?
Cool the chili, then refrigerate in an airtight container for 3 to 4 days. For freezing, portion into freezer-safe containers or bags, label with the date, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Can I double this recipe and do I need to change cooking time?
Yes, you can double or triple the recipe. Use a larger pot and allow a bit more time for it to come to temperature. Simmering time is similar, but you may need a few extra minutes for flavors to meld in larger batches.
How long should I cook this chili?
After browning the beef and softening the onion, simmer the chili for at least 20 to 30 minutes so the flavors blend. For richer taste, simmer 45 minutes to an hour on low, stirring occasionally.
Can I use different beans instead of kidney beans?
Yes. Pinto, black, or cannellini beans all work. If you want a thicker chili, drain and rinse the beans. Keep some bean liquid or the canned liquid if you prefer a looser texture.
How can I make this chili vegetarian?
Swap the ground beef for plant-based crumbles, extra beans, or a mix of diced mushrooms and lentils. Use a can of vegetarian tomato soup or plain tomato sauce and vegetable broth to replace any meat-based flavor.
How do I make the chili spicier?
Add cayenne pepper, crushed red pepper, hot chili powder, chopped jalapeño, or a dash of hot sauce. Add small amounts, taste, and adjust until you reach the heat level you like.
What is the best way to thicken the chili?
Simmer longer with the lid off to reduce liquid. You can also mash a cup of beans into the pot for natural thickness. For a quick fix, stir in a cornstarch slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then simmer until it thickens.
How should I store and freeze leftovers?
Cool the chili, then refrigerate in an airtight container for 3 to 4 days. For freezing, portion into freezer-safe containers or bags, label with the date, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Can I double this recipe and do I need to change cooking time?
Yes, you can double or triple the recipe. Use a larger pot and allow a bit more time for it to come to temperature. Simmering time is similar, but you may need a few extra minutes for flavors to meld in larger batches.
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