Delicious Chili!

The first time I ever made chili, I was barely tall enough to see over the stove. My grandmother, a true matriarch in every sense of the word, stood beside me, guiding my clumsy hands as I diced onions (resulting in many tears!) and browned ground beef. The aroma that filled her cozy kitchen that day – a symphony of simmering tomatoes, earthy spices, and savory meat – is a memory I cherish to this day. Each spoonful of that chili was a warm hug, a taste of home, and a testament to the power of simple, honest cooking. This recipe is my ode to her and that unforgettable bowl.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8
• Yield: 1 very large pot
• Dietary Type: Can be Gluten-Free

Ingredients

• 1 (28 ounce) can hot chili beans
• 1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans
• 1 (10 ounce) can condensed tomato soup
• 2 (10 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 green bell peppers, diced
• 1 large white onion, diced
• 1 (10 ounce) carton white mushrooms, sliced
• 2 cups frozen corn
• 1 lb lean ground beef (you can leave the meat out completely if you prefer) or 1 lb ground turkey (you can leave the meat out completely if you prefer)
• 2 teaspoons garlic powder
• 4-6 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons dried basil
• 3-4 tablespoons Tabasco sauce (more or less, depending on how hot you like it)

Equipment Needed

• Large Pot
• Cutting Board
• Knife
• Measuring Spoons and Cups
• Spoon or Ladle

Instructions

1. In a large pot, brown the ground beef or ground turkey over medium-high heat. Be sure to break up the meat with a spoon as it cooks so that it cooks evenly.
2. Once the meat is browned, drain off any excess grease. Leaving the grease in will make the chili greasy.
3. Towards the end of the meat’s cooking time, add the diced onion and diced green bell peppers to the pot. This will allow them to soften alongside the meat as it finishes browning. Season the meat and vegetables with 1/2 teaspoon of garlic powder, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
4. Combine the following ingredients into the same pot: the can of hot chili beans, the can of kidney beans (or black beans, if you prefer), the can of condensed tomato soup, the two cans of diced tomatoes, and the frozen corn.
5. Bring the mixture to a simmer over medium heat. A simmer is a gentle boil where bubbles rise slowly and occasionally break the surface.
6. Add the remaining 1 1/2 teaspoons of garlic powder, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 2 tablespoons of dried basil, 4-6 tablespoons of cumin, and 3-4 tablespoons of Tabasco sauce (or more, depending on your heat preference).
7. Stir the chili well to ensure all the ingredients are combined evenly and that the spices are well distributed.
8. Taste and adjust the spices and seasoning to your liking. This is the point where you can really personalize the chili to your specific taste preferences.
9. Serve hot and enjoy! Consider serving with your favorite toppings and sides.

Expert Tips & Tricks

• Spice It Up (Or Down): The Tabasco sauce provides the heat in this recipe, so adjust the amount to your liking. For a milder chili, start with just a tablespoon or two and taste as you go. For serious spice lovers, consider adding a pinch of cayenne pepper or a finely chopped jalapeño pepper.
• Bean Variety: Don’t be afraid to experiment with different types of beans! Pinto beans, great northern beans, or even a mix of beans can add interesting textures and flavors to your chili.
• Meat Lovers (and Haters): While this recipe calls for ground beef or turkey, you can easily adapt it to your dietary needs. For a vegetarian chili, simply omit the meat and add an extra can of beans or some diced vegetables like zucchini or carrots. You could also add plant-based ground meat alternatives.
• Slow Cooker Option: For an even more flavorful chili, transfer the ingredients to a slow cooker after browning the meat. Cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld together beautifully.
• Thickening the Chili: If your chili is too watery, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the chili and simmer for a few minutes until thickened.

Serving & Storage Suggestions

Serve this delicious chili hot, garnished with your favorite toppings. Some popular choices include shredded cheddar cheese, sour cream, chopped green onions, diced avocado, and a dollop of plain Greek yogurt. A side of cornbread, crackers, or tortilla chips is also a great addition.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. To reheat, thaw the chili in the refrigerator overnight and then warm it up on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	456.9 kcal	N/A
Calories from Fat	77 g	17%
Total Fat	8.6 g	13%
Saturated Fat	2.8 g	14%
Cholesterol	36.9 mg	12%
Sodium	1020.6 mg	42%
Total Carbohydrate	71.3 g	23%
Dietary Fiber	14.4 g	57%
Sugars	11.1 g	N/A
Protein	30.3 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Chili: Omit the ground meat or turkey and substitute with crumbled tempeh, lentils, or extra beans. Ensure the tomato soup is vegan-friendly.
• Spicy Chorizo Chili: Replace half of the ground beef with spicy chorizo sausage for a smoky, flavorful kick.
• White Chicken Chili: Substitute the ground beef with shredded cooked chicken and use white beans (such as great northern or cannellini beans) instead of kidney or black beans. Consider adding green chiles for extra flavor.
• Sweet Potato Chili: Add one or two diced sweet potatoes to the chili for a touch of sweetness and added nutrients.
• Gluten-Free: This recipe is naturally gluten-free. Ensure that the tomato soup and any toppings you choose are also gluten-free.
• Venison Chili: For a gamey twist, use ground venison in place of ground beef.

FAQs (Frequently Asked Questions)

Q: Can I make this chili ahead of time?
A: Absolutely! Chili is often even better the next day, as the flavors have had time to meld together. Simply store it in the refrigerator and reheat before serving.

Q: Can I freeze this chili?
A: Yes, this chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Q: I don’t have condensed tomato soup. What can I use instead?
A: You can substitute the condensed tomato soup with an equal amount of tomato sauce or crushed tomatoes. You may need to add a little sugar to balance the acidity.

Q: How can I make this chili less spicy?
A: Reduce or omit the Tabasco sauce. You can also remove the seeds and membranes from the green bell peppers, as they contain some heat.

Q: Is it necessary to brown the meat before adding it to the chili?
A: While you can skip this step for convenience, browning the meat adds depth of flavor and texture to the chili. It also helps to render out some of the excess fat.

Final Thoughts

I hope this recipe inspires you to create your own delicious chili, filled with warmth, flavor, and cherished memories. Don’t be afraid to experiment with different spices, beans, and toppings to personalize it to your liking. Whether you’re serving it to family and friends on a cold winter night or enjoying a cozy bowl on your own, this chili is sure to be a crowd-pleaser. I encourage you to try it out and share your feedback! Maybe pair it with a nice amber ale or even a spicy margarita. Happy cooking!