My Favorite Chili
Sweet, party-ready chili with simple stovetop steps, tasty toppings, and quick tips. Learn substitutions, storage, and how to avoid burning the sauce.
People rave about this chili recipe and beg me to make it for parties. It's sweeter than regular chili, but quite fabulous. Serve it with an array of toppings--like sour cream, onions and cheddar. Let your guests customize to their heart's content.
Submitted by: Alisa from San Jose, CA
Yield: 3-4 for a meal, 6-8 as a side dish
- Quick stovetop chili that gets its sweetness from jarred chili sauce and a mix of chili powders.
- Brown beef with minimal stirring so you keep chunky texture, then finish cooking after adding the canned ingredients.
- Watch the sugar in the chili sauce. Keep heat moderate and stir occasionally to prevent burning.
Spices
Featured in this Recipe
Preparation Instructions:
In a heavy-bottomed pot, saute the onion in the vegetable oil until golden brown.
Add the beef and cook until medium-rare. Don't stir the beef too much -- you want to have some large clumps of beef in the finished chili.
Add the remaining ingredients and stir until blended. Cook over medium heat for about 10 minutes, until the beef is cooked through.
thespicehouse.com
More About This Recipe
Don't try to make this an all-day cooking project. The sugar in the chili sauce can burn when left unattended for long periods of time. Chili sauce can be found in the condiment aisle of your supermarket, near the cocktail sauce and ketchup.
Frequently Asked Questions
What is chili sauce and where do I find it?
Chili sauce is a sweet, tomato-based condiment, similar to ketchup but spicier and chunkier. Look in the supermarket condiment aisle near ketchup and cocktail sauce.
Can I make this chili vegetarian or vegan?
Yes. Swap the ground beef for a plant-based crumble or extra beans. Use vegetable oil and replace Worcestershire sauce with a vegan soy or tamari-based alternative.
Do I need two different chili powders?
No. The recipe uses a lighter and a darker chili powder for layered flavor, but if you only have one type, use the dark chili powder and add the extra 2 tablespoons in place of the light chili powder as the recipe notes.
Why shouldn't I stir the beef too much while cooking?
Minimal stirring helps keep larger clumps of beef so the chili has a meatier texture. Finish cooking those clumps after you add the other ingredients to reach a safe doneness.
How do I prevent the chili sauce from burning?
Keep the pot at medium heat, do not simmer it long, and stir occasionally. The sugar in chili sauce can scorch if left on high heat or unattended for long periods.
Can I make this ahead of time and how should I store leftovers?
Yes. Cool the chili before storing. Refrigerate for 3 to 4 days in a sealed container, or freeze for up to 2 to 3 months. Reheat thoroughly until steaming hot.
How can I make the chili spicier or milder?
To increase heat, add cayenne, hot sauce, or a hotter chili powder a little at a time. To make it milder, reduce the amount of chili powder and rely more on the sweetness of the chili sauce.
What are good toppings and serving ideas?
Offer sour cream, diced onions, shredded cheddar, and tortilla chips or cornbread. Let guests customize their bowls for a party-friendly spread.
What is chili sauce and where do I find it?
Chili sauce is a sweet, tomato-based condiment, similar to ketchup but spicier and chunkier. Look in the supermarket condiment aisle near ketchup and cocktail sauce.
Can I make this chili vegetarian or vegan?
Yes. Swap the ground beef for a plant-based crumble or extra beans. Use vegetable oil and replace Worcestershire sauce with a vegan soy or tamari-based alternative.
Do I need two different chili powders?
No. The recipe uses a lighter and a darker chili powder for layered flavor, but if you only have one type, use the dark chili powder and add the extra 2 tablespoons in place of the light chili powder as the recipe notes.
Why shouldn't I stir the beef too much while cooking?
Minimal stirring helps keep larger clumps of beef so the chili has a meatier texture. Finish cooking those clumps after you add the other ingredients to reach a safe doneness.
How do I prevent the chili sauce from burning?
Keep the pot at medium heat, do not simmer it long, and stir occasionally. The sugar in chili sauce can scorch if left on high heat or unattended for long periods.
Can I make this ahead of time and how should I store leftovers?
Yes. Cool the chili before storing. Refrigerate for 3 to 4 days in a sealed container, or freeze for up to 2 to 3 months. Reheat thoroughly until steaming hot.
How can I make the chili spicier or milder?
To increase heat, add cayenne, hot sauce, or a hotter chili powder a little at a time. To make it milder, reduce the amount of chili powder and rely more on the sweetness of the chili sauce.
What are good toppings and serving ideas?
Offer sour cream, diced onions, shredded cheddar, and tortilla chips or cornbread. Let guests customize their bowls for a party-friendly spread.
Comments