Why This Recipe Matters
Growing up, my mom always made a big pot of red chili and I can still picture her standing in the kitchen pouring in a bottle of V8 juice for extra flavor.
I loved when chili was on the menu because it usually meant we’d be eating it for dinner, lunch the next day and sometimes dinner again.
She’d usually make a batch of Jiffy cornbread muffins to go with it, and if we were really lucky, she’d make a box of the apple cinnamon muffins too. Chili and cornbread was one of my favorite meals growing up and it still is today.
My mom never wrote her recipe down, so this isn’t exactly the chili I remember from childhood. Someday I’d love to recreate that V8 version. For now, this is the chili I make on busy weeknights:
One pot, about 30 minutes, and absolutely packed with flavor.
Prepare Your Taste Buds
The first spoonful gives you tender ground beef, three kinds of beans and tomato in a thick, savory broth, with a little smokiness from the paprika and just enough heat from the chili spices. The brown sugar softens the acidity of the tomatoes, while the Worcestershire and beef base give the whole pot a deeper savory flavor.
Add the toppings and it gets even better.
You can top it with whatever you like, but in my bowl, sharp cheddar melts into the hot chili, sour cream cools everything down, avocado adds a creamy bite, and minced red onion gives it a fresh little crunch.
One bite and I’m thinking…
Oh yeah, I’ll be going back for seconds.
Once fall rolls around, this recipe stays in heavy rotation at our house and continues right through spring. Eventually, it gets warm enough and we’re all thinking, actually, we should probably turn the grill on.
Until then, I’ll happily keep making chili and thinking of my Mom and home every time I do.
Key Ingredients You’ll Need
- Ground beef: I like 80/20 here because it gives the chili plenty of flavor without being too greasy once it’s drained.
- Three kinds of beans: Pinto, dark red kidney and light kidney beans give the chili a hearty mix of textures in every spoonful.
- Petite diced tomatoes & tomato sauce: The diced tomatoes add texture while the tomato sauce creates a smooth, tomato-rich base for the chili.
- Beef broth: Low-sodium beef broth gives the chili plenty of savory flavor while letting you control the salt as it cooks.
- Chili powder & ancho chile powder: Chili powder gives you that classic chili flavor, while ancho chile powder adds a little extra smoky depth.
- Worcestershire sauce: Just a teaspoon adds another layer of savory flavor to the pot.
- Brown sugar: Two teaspoons help balance the acidity of the tomatoes without making the chili taste sweet.
Simple Ways to Serve This
Keep this meal really simple by serving it with a batch of your favorite boxed cornbread or my Easy Pumpkin Muffins. Add your favorite toppings like freshly grated cheddar, sour cream, avocado, minced red onion, pickled jalapeños and fresh cilantro, then let everyone build their own bowl.
Easy Weeknight Chili
This easy weeknight chili is loaded with ground beef, three kinds of beans, tomatoes and smoky spices, then simmered until thick and flavorful. Add your favorite toppings for an easy family dinner everyone can make their own.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb ground beef (80/20 preferred)
- 1 medium yellow onion, diced small
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light kidney beans, drained and rinsed
- 4 cloves garlic, minced
- 1/2 teaspoon ancho chile powder
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
- 2 tablespoons tomato paste
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 quart low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons brown sugar
Instructions
-
Brown the beef and onion: Add the ground beef to a large stockpot and cook over medium heat, breaking it apart with a wooden spoon as it cooks. When the beef is nearly browned, add the diced onion and continue cooking until the beef is cooked through and the onion has softened.
-
Drain the beef and rinse the beans: Transfer the beef and onion mixture to a large strainer and drain well. Return the beef and onions to the pot. Add the pinto beans and both kidney beans to the same strainer, rinse thoroughly under cold water, and let them drain while you continue with the chili.
-
Bloom the garlic and spices: Set the pot over medium heat. Add the garlic and cook for about 30 seconds to 1 minute, just until fragrant. Add the ancho chile powder, chili powder, cumin, smoked paprika, oregano, onion powder, salt, black pepper and crushed red pepper flakes, if using. Stir constantly for about 1 minute to lightly toast the spices.
-
Add the tomato paste: Stir in the tomato paste and cook briefly, mixing it into the beef and spices until everything is evenly coated.
-
Build the chili: Add the drained beans, petite diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, brown sugar and stir well.
-
Bring to a simmer: Increase the heat until the chili reaches a gentle boil, stirring frequently. Reduce the heat to low and simmer for about 30 minutes, stirring occasionally and scraping the bottom of the pot to loosen anything that may be sticking.
-
Adjust the thickness: Partially cover the pot with the lid slightly cracked to help contain splatters while allowing steam to escape. If you prefer a thicker chili, remove the lid during the second half of cooking and continue simmering uncovered until it reaches the consistency you like.
-
Taste and adjust: Stir the chili well, taste and add additional salt if needed before serving.
Nutrition
- Serving Size: 2 cups
- Calories: 261
- Sugar: 6.5 g
- Sodium: 955 mg
- Fat: 4.1 g
- Carbohydrates: 30.8 g
- Fiber: 8.9 g
- Protein: 27.1 g
- Cholesterol: 45.2 mg
Substitutions & Variations
- Adjust the heat: Use ¼ teaspoon crushed red pepper flakes for a gentler heat or ½ teaspoon if you like a little more kick. You can also leave them out completely.
- Change up the beans: I love the mix of pinto, dark red kidney and light kidney beans, but you can swap in another favorite bean if that’s what you have on hand.
- Finish it in the slow cooker: Brown the beef and onion, drain, then continue with the garlic, spices and tomato paste on the stovetop as directed. Transfer everything to a slow cooker, add the remaining ingredients and cook on LOW for about 5 to 6 hours. I tested it this way and it works great when you want to get dinner going earlier in the day.
Handy Hints
- Drain the beef well: Since you’re using 80/20 ground beef, draining off the excess grease keeps the chili hearty without making it heavy.
- Let the spices bloom: Stirring the spices into the beef before adding the liquids gives them a chance to wake up and deepen the flavor.
- Watch the consistency: Keep the lid slightly cracked while the chili simmers to control splatters. If you want it thicker, remove the lid and let it reduce uncovered until it reaches the consistency you like.
- Stir as it simmers: Give the chili a good stir every so often, making sure to scrape along the bottom of the pot so nothing sticks.
Make-Ahead Tips
- Make it earlier in the day: Chili is one of those recipes that only gets better as it sits. Let it cool, refrigerate, then reheat gently on the stovetop when you’re ready to eat.
- Refrigerate: Store cooled chili in an airtight container in the refrigerator for up to 4 days.
- Freeze: Let the chili cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of beef broth if needed.
- Reheat: Warm over low to medium-low heat, stirring occasionally, until heated through.
Your Table Matters
Thank you for being here in my kitchen. If something from Cook What Matters made its way to your table, I would love to hear about it. Your moments around the table are exactly why I’m here sharing the recipes that matter most.
✔ Leave a rating and comment below — I read every one.
✔ Snap a photo and tag @cookwhatmatters on Instagram — your creations inspire me.
✔ Save this recipe to Pinterest so you can find it again later.
Leave a Reply