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Super Fast Easy Peasy Chili

The memory is etched in my mind: a blustery autumn evening, the scent of woodsmoke clinging to the air, and the comforting aroma of chili simmering on the stove. My mom, a master of quick and easy weeknight dinners, would always whip up a batch of this chili when time was short. It wasn’t fancy, but it was hearty, warming, and always hit the spot after a long day of school. We’d pile it high with shredded cheese and crushed corn chips, and suddenly, a simple bowl of chili felt like a celebration.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Servings: 6
Dietary Type: Varies (see variations)

Ingredients

1 lb ground beef
1 (19 ounce) can tomato soup
1 cup frozen corn
1 (15 ounce) can chili beans (spicy and undrained)
1 (4 ounce) can green chilies
1 medium onion (or onion powder to taste)
1 cup cheddar cheese (shredded)
6 cups Fritos corn chips

Equipment Needed

Large skillet or pot
Can opener
Measuring cups
Serving bowls

Instructions

In a large skillet or pot, cook the ground beef and diced onions (if using fresh onion) over medium-high heat. Break up the ground beef with a spoon as it cooks. Continue cooking until the ground beef is fully browned and the onions are softened. If using onion powder, add it later with the other spices.
Once the ground beef is cooked through, drain off any excess grease from the skillet. This will help prevent the chili from becoming too oily.
Add the can of tomato soup, frozen corn, undrained can of spicy chili beans, and can of green chilies to the skillet with the cooked ground beef.
Stir all the ingredients together well to combine them thoroughly. Ensure the tomato soup is evenly distributed throughout the mixture.
Bring the chili mixture to a boil over medium heat, stirring occasionally to prevent sticking.
Once the chili reaches a boil, reduce the heat to low, cover the skillet or pot with a lid, and let it simmer for approximately 10 minutes. Simmering allows the flavors to meld together and the chili to thicken slightly.
After simmering, the chili is ready to serve. Ladle the chili into individual serving bowls.
Top each bowl of chili with a generous sprinkle of shredded cheddar cheese.
Serve the chili immediately with Fritos corn chips on the side for dipping or crumbling over the top.

For a spicier chili, add a good amount of chili powder to taste during the simmering process. You can also use a hotter variety of green chilies or add a dash of cayenne pepper.
For a thicker chili, simmer it for a longer period of time, uncovered, allowing some of the liquid to evaporate.

Expert Tips & Tricks

Spice It Up: Don’t be afraid to customize the spice level! Add a pinch of cayenne pepper, a dash of your favorite hot sauce, or even some finely chopped jalapeños for an extra kick. Taste as you go and adjust accordingly.
Onion Hack: If you’re short on time or don’t have a fresh onion on hand, onion powder is a great substitute. Start with about a teaspoon and add more to taste. You can also use dried minced onion, rehydrated in a bit of warm water before adding it to the chili.
Cheese Please: While cheddar cheese is a classic topping, feel free to experiment with other types of cheese. Monterey Jack, Colby Jack, or even a sprinkle of cotija cheese would all be delicious.
Make it Ahead: This chili is a great make-ahead dish. The flavors actually develop and deepen overnight. Simply prepare the chili as directed and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Thickening Power: If your chili is too thin, try adding a tablespoon of cornstarch mixed with a tablespoon of cold water to the simmering chili. Stir well and let it cook for a few minutes until thickened. You can also mash some of the chili beans with a fork to release their starch and thicken the chili.
Bean Boost: While the recipe calls for one can of chili beans, feel free to add other types of beans to your chili. Kidney beans, black beans, or pinto beans would all be great additions.

Serving & Storage Suggestions

This Super Fast Easy Peasy Chili is best served hot, straight from the pot. The Fritos corn chips add a satisfying crunch and salty flavor that complements the chili perfectly. For a more substantial meal, consider serving it with a side of cornbread or a dollop of sour cream.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage. To freeze, let the chili cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply warm the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-minute intervals, stirring in between, until heated through. Add a splash of water or broth if the chili seems too thick after reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	437.3 kcal	N/A
Calories from Fat	168 g	38%
Total Fat	18.7 g	28%
Saturated Fat	8.8 g	43%
Cholesterol	71.2 mg	23%
Sodium	833.3 mg	34%
Total Carbohydrate	41.4 g	13%
Dietary Fiber	6 g	24%
Sugars	9.1 g	N/A
Protein	28 g	55%

Variations & Substitutions

Vegetarian/Vegan: Substitute the ground beef with a plant-based ground meat alternative like Beyond Meat or Impossible Burger. Ensure that the cheddar cheese is replaced with a vegan alternative.
Turkey Chili: Replace the ground beef with ground turkey for a leaner option.
Spicy Lover’s Dream: Add diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce to kick up the heat.
Sweet and Savory: Add a tablespoon of brown sugar or a drizzle of maple syrup for a touch of sweetness.
Bean Bonanza: Experiment with different types of beans, such as kidney beans, black beans, or pinto beans.
Cornbread Topping: Instead of Fritos, crumble a piece of cornbread on top of the chili for a different texture.
Creamy Dreamy: Add a dollop of sour cream or Greek yogurt for a creamy topping.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of tomato soup?
A: While the recipe calls for tomato soup for speed and convenience, you can substitute it with about 2 cups of crushed or diced fresh tomatoes. You may need to simmer the chili for a longer period of time to allow the tomatoes to break down and thicken.

Q: Can I add other vegetables to the chili?
A: Absolutely! Feel free to add diced bell peppers, zucchini, or carrots to the chili along with the onions.

Q: How can I make this chili less spicy?
A: Omit the spicy chili beans and green chilies, or use a milder variety. You can also add a dollop of sour cream or Greek yogurt to each serving to cool it down.

Q: Can I make this chili in a slow cooker?
A: Yes! Brown the ground beef and onions in a skillet, then transfer them to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I prevent the chili from sticking to the bottom of the pot while simmering?
A: Stir the chili frequently, especially during the simmering process. You can also use a heavy-bottomed pot to distribute the heat more evenly.

Final Thoughts

This Super Fast Easy Peasy Chili is a guaranteed crowd-pleaser, perfect for busy weeknights, casual gatherings, or cozy weekends. Its simple ingredients and quick preparation make it accessible to cooks of all skill levels. Don’t hesitate to experiment with the variations and substitutions to create a chili that perfectly suits your taste. So, gather your ingredients, fire up the stove, and get ready to enjoy a bowl of comforting, flavorful chili in under 35 minutes! And don’t forget to share your creations with me. Happy cooking!

Super Fast Easy Peasy Chili Recipe