My Favorite Simple Chili Recipe
When the weather turns chilly, nothing warms me up like a pot of my favorite simple chili simmering on the stovetop. This recipe is easy to make, but the secret is letting it cook for a few hours, which really deepens the flavor. I also like to season as I go, especially with chili powder, tasting and adjusting along the way to get the perfect balance. I’m a firm believer that good chili is made on the stovetop, not the crockpot. So save this for a day you’re around…it’s so good!!
Ingredients:
- 1 small onion, diced
- 1 pound ground beef
- 2 cans of beans of your choice (black, kidney, or pinto work great)
- 2 cans petite diced tomatoes or sometimes I use Rotel
- 2 cans tomato sauce
- 2 cans water (using the empty tomato sauce can)
- 1-2 tablespoons Worcestershire sauce
- 1-2 teaspoons chili powder (add more as it cooks)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
1. Sauté the Onion: Heat a bit of oil in a large pot and add the diced onion. Cook until it’s soft and translucent, about 5 minutes.
2. Brown the Ground Beef: Add the ground beef to the pot and cook until browned, breaking it up as it cooks. Once fully cooked, drain any excess fat.
3. Add Tomatoes, Beans, and Seasonings: Stir in the two cans of petite diced tomatoes, tomato sauce, water, and Worcestershire sauce. Drain and rinse the beans before adding them. Sprinkle in the cumin, garlic powder, and a little salt and pepper.
4. Season with Chili Powder: Add an initial amount of chili powder (about 2 tablespoons) and stir. As the chili cooks, continue to taste and adjust the seasoning, adding more chili powder until you reach your desired heat level.
5. Simmer Slowly: Reduce the heat to low and let the chili simmer for at least 2–3 hours. Stir occasionally, and as the flavors develop, continue to taste and adjust the seasoning with salt, pepper, and chili powder as needed.
6. Serve and Enjoy: Once the chili has simmered to perfection, serve it up! You can top it with shredded cheese, sour cream, or even some tortilla chips for added crunch.
This chili only gets better with time, making it the perfect dish to cook ahead of time for the week or freeze for later. Enjoy it on its own, with cornbread, or over baked potatoes! I’d love to know if you try it!
XO
Sarah