Yummy Good Chili
Quick, comforting chili with ground meat, beans and warm spices. Easy to make and simmers to rich flavor in about one hour.
This chili is really a combination of two recipes. I wanted something that was easy to prepare and did not take all day to make. This recipe does the trick. It has become a staple in our house!
Submitted by: Andryea from Chicago, IL
Yield: Makes approximately 6 cups
- Make a simple spice blend, sauté veggies, brown meat, then simmer with tomatoes and beans about 1 hour.
- Swap ground beef for turkey or chicken, omit or change beans, and adjust heat to taste.
- Thicken by simmering longer or mashing beans; store 3-4 days in fridge or freeze up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
- Combine the chili powder, cumin, oregano, red pepper flakes, and cayenne together. Mix well and set aside.
- Heat oil over medium heat. Add the onions, peppers and garlic. Saute until the veggies begin to soften. Add the spices and cook stirring often for approximately 10 minutes.
- Increase the heat and brown the ground meat, cooking until meat is no longer raw. Add tomatoes, beans, salt and sugar. Bring to boil. Reduce heat and simmer, covered, for approximately 1 hour. Add water if it gets too thick.
thespicehouse.com
More About This Recipe
Serve chili over rice, topped with shredded sharp cheddar or monterey jack cheese. Sprinkle with green onions and top with sour cream. Yummy!
Frequently Asked Questions
How long does this chili take to make?
Expect about 1 hour to 1 hour 30 minutes total. Prep and sauté take 15 to 30 minutes. The recipe calls for simmering about 1 hour, which develops the flavor.
Can I use ground turkey or chicken instead of beef?
Yes. Use turkey or chicken the same way. Because they are leaner, you may want to keep the olive oil or add a splash of broth to prevent dryness.
Can I make this chili without beans?
Yes. Leave out the beans and add extra tomatoes, vegetables, or cooked barley. Simmer until the sauce reaches your desired thickness.
How can I make the chili milder or hotter?
To make it milder, reduce the chili powder, omit cayenne, or cut the red pepper flakes. To make it hotter, add more cayenne, red pepper flakes, or a dash of hot sauce.
Can I cook this in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown veggies and meat first, then cook on low 4 to 6 hours or on high 2 to 3 hours. For an Instant Pot, use sauté for the aromatics and meat, then pressure cook 10 to 15 minutes with a natural release.
How do I thicken or thin the chili if needed?
To thicken, simmer uncovered longer, mash some beans into the sauce, or stir in a spoon of tomato paste. To thin, add water, broth, or extra tomato sauce a little at a time.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove over medium heat until steaming, or microwave in short bursts, stirring occasionally.
How long does this chili take to make?
Expect about 1 hour to 1 hour 30 minutes total. Prep and sauté take 15 to 30 minutes. The recipe calls for simmering about 1 hour, which develops the flavor.
Can I use ground turkey or chicken instead of beef?
Yes. Use turkey or chicken the same way. Because they are leaner, you may want to keep the olive oil or add a splash of broth to prevent dryness.
Can I make this chili without beans?
Yes. Leave out the beans and add extra tomatoes, vegetables, or cooked barley. Simmer until the sauce reaches your desired thickness.
How can I make the chili milder or hotter?
To make it milder, reduce the chili powder, omit cayenne, or cut the red pepper flakes. To make it hotter, add more cayenne, red pepper flakes, or a dash of hot sauce.
Can I cook this in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown veggies and meat first, then cook on low 4 to 6 hours or on high 2 to 3 hours. For an Instant Pot, use sauté for the aromatics and meat, then pressure cook 10 to 15 minutes with a natural release.
How do I thicken or thin the chili if needed?
To thicken, simmer uncovered longer, mash some beans into the sauce, or stir in a spoon of tomato paste. To thin, add water, broth, or extra tomato sauce a little at a time.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove over medium heat until steaming, or microwave in short bursts, stirring occasionally.
My go to chili recipe and everyone says it’s the best! I add carrots and celery based on my father-in-law’s recipe and it makes it more like a hearty stew. Also sub seeded/cored japalenos in place of the bell peppers. So good!
Andryea – This was delicious! I did this one in the slow cooker – a quarantine meal :) It was very easy to put together and 5 hours later was ready to go. I think this chili would be great over pasta, Cincinatti style, and on hotdogs as well. Thanks for the recipe!
We had a BBQ night at the church I go every Friday night, and cooked this Chilli and they loved it , some asked for the recipe, so thanks for sharing therecipe