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The Coziest Chili Recipe: Simple, Hearty, & Flavorful

Byamazingfoodstv


Simple, hearty, cozy chili 🌶️

In a world of complicated chili recipes, this is the one you can count on to always be tasty and satisfying.

Recipe (serves 4):

1 lb ground beef
1 onion, diced
1 packet chili seasoning
1 can kidney beans (undrained)
1 can pinto beans (undrained)
1 can tomato sauce (15 oz)
1 can diced tomatoes (14.5 oz)

Directions:

In a large pot, brown the ground beef with diced onion, breaking the meat into crumbles as it cooks.

Drain excess fat, leaving a spoonful or two if you want extra flavor. Sprinkle in the chili seasoning and cook for 30 seconds to bloom the spices.

Add the kidney beans, pinto beans, tomato sauce, and diced tomatoes. I don’t drain the beans because the liquid adds flavor, starch, and body to the chili, but you can drain them if you like a thicker chili.

Stir everything together, bring to a gentle boil, then cover and simmer for at least 1 hour. Longer simmering develops more flavor, and you can also make this in a slow cooker for an all-day option.

Serve with shredded cheese, sour cream, or your favorite toppings.

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36 Comments

  5. If you ever don’t drain enough fat and feel like it’s too much, it will rise to “float” on top you can use a spoon or paper towel depending on amount usually about 15 mins after simmering. It is just a way to reduce what you thought would be ok then allow rest of cooking process, you can do it more than once until you feel more comfortable with your desired outcome. This recipe is so good and really simple but you get that cooked all day favor.

  6. We add most of the same ingredients you did to a pot, only we also add canned corn and canned mixed veggies, and instead of using a chili packet, we use chili powder from a spice jar. And instead of cornbread, we toss oyster crackers into our individual bowls of chili along with shredded cheddar cheese.

  7. For those that don't want to drain but don't want it greasy throw in some flour when adding the seasoning and cook it a bit before adding the rest of the wet ingredients. That turns the fat into a roux so now you get to keep that flavor and add to the chili's mouth feel.

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