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I recently posted my go to cornbread recipe, so this seems to be the next logical recipe to post! I use this chili recipe as my staple for an easy crowd-pleasing chili. People who enjoy making chili often doctor it up to fit their spice preference and I am on board! Take this recipe as a launching pad for making your chili your own. I am hopeful this winter is almost over, but since I just saw a snow flurry outside my window that may be wishful thinking, and I may be making this again soon!

Warm up with this delicious weeknight chili.

This recipe has staple pantry ingredients, fresh vegetables, and ground beef.

One thing I love about chili is all the toppings. See below for some ideas.

FAQ

What are some good toppings for chili?

Monterey Jack or cheddar cheese, sour cream or Greek yogurt, cilantro, tortilla chips, Fritos!, chopped onions, chopped jalapeños or peppers, splash of lime

How can I add more heat to my chili?

Here are some ideas-

-Add in chopped jalapeños when you add the peppers. If you include the white ribs and the seeds, it will add even more heat. Serrano peppers add even more spice, Watch out! And wash your hands after you chop.

-Add more chili powder than the recipe says. This adds a smoky, not overpowering heat.

-Add a few dashes of hot sauce to the chili.

-Add 1/2 tsp. to 1 tsp. of red pepper flakes when you add the spices.

Weeknight Chili

by Katie Heath
A tasty winter recipe
Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
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Equipment

  • 1 large pot such as a Dutch Oven

Ingredients 

  • 1 lb. ground beef
  • 1 onion, finely choppped
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. mustard powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 1 14.5 oz. can crushed tomatoes
  • 1 15 oz. can kidney beans
  • 1/2 cup beer, such as a pale ale
  • 3-4 cups beef broth

Instructions

  • Heat a large pot over medium high heat. Add beef and cook until browned. Remove beef and drain half of the fat.
  • With the remaining fat in the pot, add the peppers and onion and saute until soft. Add garlic and spices and cook for one minute.
  • Add in beer and scrape bits off the bottom of the pot, cook 2-3 minutes. Add in crushed tomatoes and broth and bring to a boil. Reduce to simmer and allow to simmer for an hour. Add a little more beef broth is needed-up to one cup more. Season with more salt and pepper to taste. Serve warm.

Notes

Katie’s Tips:
*Chili is best made a day in advance to allow the flavors to blend. Cool chili and store covered in the fridge. Reheat over stovetop before serving.
*Topping ideas include shredded cheddar, fritos, and sour cream.
*You can use diced tomatoes instead of crushed. I use crushed because my husband does not like tomato chunks.
*To add heat, add a chopped jalapeño when you add the peppers. If you add the seeds and ribs of the jalapeño, it will be spicier. 
*I sometimes use pinto beans instead of kidney beans. 
*Any hoppy beer will work well in this recipe. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!

Check out Nancy’s Skillet Cornbread to serve alongside this chili!