Bill’s Chili: A Hearty Classic Perfect for Game Day (or Any Day!)

Some of my fondest childhood memories involve the electrifying atmosphere of football season. While the roar of the crowd and the thrill of the game were certainly highlights, the true star was always the pot of chili simmering on the stove. Its rich aroma filled the house, a comforting promise of warmth and flavor that perfectly complemented the excitement unfolding on the screen. Bill’s Chili, though not from my own family, perfectly captures that same essence of simple, satisfying, and deeply flavorful comfort food. It’s a classic for a reason, and I’m excited to share this version with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 4
• Dietary Type: Varies (see Variations & Substitutions)

Ingredients

• 2 lbs beef tenderloin
• ½ onion
• 2 ounces garlic, from a jar
• 12 ounces minced tomatoes
• 6 ounces tomato paste
• 12 ounces black beans
• 1 (10 ½ fluid ounce) can Campbell’s Chunky Chili (seemingly cheating, but trust us!)
• 24 ounces water
• Chili powder (for individual seasoning at the table)

Equipment Needed

• Large skillet
• Crock-Pot (slow cooker)

Instructions

1. Begin by preparing your beef tenderloin. Cut it into bite-sized pieces. Next, chop ½ onion into similarly sized pieces.

2. In a large skillet, brown the beef tenderloin and onions with plenty of butter over medium-high heat. Ensure the beef is browned on all sides and the onions are softened. Browning the meat adds depth of flavor to the chili.

3. Carefully transfer the browned beef tenderloin and onions to the crock-pot.

4. Add the remaining ingredients to the crock-pot: 2 ounces of garlic (from a jar, for convenience!), 12 ounces of minced tomatoes, 6 ounces of tomato paste, 12 ounces of black beans (drained and rinsed if using canned), and 1 can (10 ½ fluid ounces) of Campbell’s Chunky Chili.

5. Pour in 24 ounces of water to ensure all ingredients are submerged and have enough liquid to simmer in.

6. Cover the crock-pot and cook on low heat for two hours. This slow cooking process allows the flavors to meld together beautifully, creating a rich and complex chili.

7. After two hours, the chili is ready to serve. Serve straight from the crock-pot, without stirring, to preserve the textures. Provide chili powder on the table for individuals to add to taste, allowing them to customize the spice level to their preference.

Expert Tips & Tricks

• Don’t skimp on the browning: Browning the beef is crucial for developing a rich, deep flavor in the chili. Take your time and ensure the meat is nicely browned on all sides.
• Taste and adjust: While the recipe provides a guideline for spice, chili is a dish that benefits from personalized adjustments. Taste the chili after it has cooked for an hour and add more chili powder, cumin, or other spices as needed.
• The Campbell’s Chunky Chili secret: Yes, it might seem like a shortcut, but adding a can of premade chili adds a unique depth of flavor and texture that’s hard to replicate. Trust the process!
• Make it ahead: Chili is often even better the next day, as the flavors have more time to meld. Make it a day in advance and store it in the refrigerator for optimal flavor.
• Thicken it up: If you prefer a thicker chili, you can mix a tablespoon of cornstarch with a small amount of cold water to create a slurry. Stir this into the chili during the last 30 minutes of cooking.

Serving & Storage Suggestions

Bill’s Chili is delicious served straight from the crock-pot. Offer a variety of toppings such as shredded cheddar cheese, sour cream, chopped green onions, avocado, and tortilla chips to allow everyone to customize their bowl. Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or warm it gently on the stovetop. For longer storage, chili can be frozen in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Please note that these values are approximate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	784 kcal	N/A
Total Fat	46 g	71%
Saturated Fat	19 g	95%
Cholesterol	207 mg	69%
Sodium	563 mg	24%
Total Carbohydrate	36 g	12%
Dietary Fiber	11 g	44%
Sugars	5 g	N/A
Protein	57 g	114%

Variations & Substitutions

• Vegetarian/Vegan Chili: Substitute the beef tenderloin with plant-based ground meat or a combination of lentils and diced vegetables like carrots, celery, and bell peppers. Ensure the Campbell’s Chunky Chili is a vegetarian or vegan variety, or replace it with an equivalent amount of diced tomatoes, corn, and additional beans.
• Spicier Chili: Add a pinch of cayenne pepper or a chopped jalapeño pepper to the crock-pot for extra heat.
• Different Beans: Experiment with different types of beans, such as kidney beans, pinto beans, or cannellini beans.
• Smoked Chili: Add a teaspoon of smoked paprika or a splash of liquid smoke for a smoky flavor.
• Chicken Chili: Replace the beef tenderloin with an equal amount of boneless, skinless chicken thighs.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a Dutch oven on the stovetop?
A: Absolutely! Follow the same instructions for browning the beef and onions in the Dutch oven, then add the remaining ingredients and simmer on low heat for at least 2 hours, or until the beef is tender.

Q: What if I don’t have Campbell’s Chunky Chili?
A: While it contributes to the unique flavor, you can substitute it with an equal amount of diced tomatoes, corn, and additional beans. You may also want to add a little extra chili powder to compensate for the flavor.

Q: Can I add other vegetables to this chili?
A: Definitely! Diced bell peppers, corn, and zucchini would all be great additions. Add them to the crock-pot along with the other ingredients.

Q: How do I prevent the chili from burning in the crock-pot?
A: Ensure there is enough liquid in the crock-pot and that the lid is properly sealed. Stirring occasionally during the cooking process can also help prevent burning.

Q: Is it possible to make this chili ahead of time and freeze it?
A: Yes! Chili freezes very well. Let it cool completely before transferring it to freezer-safe containers or bags. Thaw it in the refrigerator overnight before reheating.

Final Thoughts

Bill’s Chili is more than just a recipe; it’s an invitation to create memories. Whether you’re cheering on your favorite team, gathering with friends and family, or simply seeking a comforting and satisfying meal, this chili is sure to hit the spot. Don’t be afraid to experiment with the variations and substitutions to make it your own, and most importantly, enjoy the process of creating something delicious. I hope this recipe becomes a cherished part of your culinary repertoire, just as it has become for me. Happy cooking!