Super Simple Chili: A Weeknight Winner

My earliest memory of chili involves a snow day, a crackling fireplace, and the comforting aroma that permeated every corner of our small, drafty house. My mom, a self-proclaimed chili aficionado, would always make a huge pot of this hearty, soul-warming stew. It wasn’t fancy, but it was perfect – a blend of simple ingredients transformed into something truly special. This recipe is a tribute to those cozy days, a simplified version that captures the essence of Mom’s classic, perfect for busy weeknights and unexpected guests.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time (Dutch Oven): 30 minutes
• Cook Time (Crock Pot – Low): 6+ hours
• Cook Time (Crock Pot – High): 3+ hours
• Total Time (Dutch Oven): 40 minutes
• Total Time (Crock Pot): 3+ hours
• Servings: 12
• Dietary Type: Adaptable (can be gluten-free and dairy-free)

Ingredients

• 12 ounces ground beef (80-85% lean)
• 1 medium onion, chopped
• 6 (15 ounce) cans chili beans, undrained
• 2 1/2 ounces chili seasoning mix (approximately 2 envelopes of your favorite brand)
• 1/4 – 1 cup beef broth
• Garlic powder, to taste
• Chili powder, to taste
• Cheese, if desired, for topping (optional)

Equipment Needed

• Dutch oven or large skillet
• Crock-Pot (slow cooker) – optional
• Can opener
• Cutting board
• Knife

Instructions

This recipe offers two cooking methods, both designed for ease and delicious results. Choose the one that best suits your schedule and equipment.

Method 1: Dutch Oven/Stovetop

1. In a Dutch oven over medium-high heat, brown the ground beef and onion. Use a wooden spoon or spatula to break up the beef as it cooks.
2. Once the beef is fully browned and the onion is translucent, drain off any excess grease. Rinse the browned beef and onion under hot water to remove more fat. This step helps to create a less greasy chili.
3. Return the beef and onion mixture to the Dutch oven.
4. Add the six cans of chili beans (undrained) to the pot.
5. Sprinkle in the chili seasoning mix.
6. Pour in 1/4 cup of beef broth. Stir well to combine all ingredients.
7. Bring the mixture to a simmer over medium heat.
8. Reduce the heat to low, cover, and let the chili simmer for at least 30 minutes, stirring occasionally. Remember that the chili will thicken as it simmers.
9. After 30 minutes, check the consistency of the chili. If it’s too thick, add more beef broth (up to 1/4 cup at a time) until you reach your desired consistency. Be mindful that the sauce in the chili beans will loosen up a bit as it warms.
10. Season with garlic powder and chili powder to taste.
11. Serve hot, topped with cheese if desired.

Method 2: Crock-Pot (Slow Cooker)

1. In a large skillet over medium-high heat, brown the ground beef and onion. Use a wooden spoon or spatula to break up the beef as it cooks.
2. Once the beef is fully browned and the onion is translucent, drain off any excess grease. Rinse the browned beef and onion under hot water to remove more fat.
3. Transfer the browned beef and onion mixture to your crock pot.
4. Add the six cans of chili beans (undrained) to the crock pot.
5. Sprinkle in the chili seasoning mix.
6. Pour in 1/4 cup of beef broth. Stir well to combine all ingredients.
7. Cook on low for 6 or more hours, or on high for 3 or more hours.
8. After the cooking time, check the consistency of the chili. If it’s too thick, add more beef broth (up to 1/4 cup at a time) until you reach your desired consistency.
9. Season with garlic powder and chili powder to taste.
10. Serve hot, topped with cheese if desired.

Expert Tips & Tricks

• Browning the beef and onions is crucial for developing depth of flavor. Don’t skip this step!
• Rinsing the beef after browning helps remove excess grease, making the chili healthier and less heavy.
• Don’t overdo the broth initially. It’s always easier to add more liquid than to try and thicken a chili that’s too thin.
• For a richer flavor, add a tablespoon of tomato paste along with the chili seasoning.
• If you want to add a touch of sweetness, stir in a tablespoon of brown sugar or molasses during the last 30 minutes of cooking.
• Spice it up! Add a pinch of cayenne pepper or a chopped jalapeño pepper for extra heat.
• For a vegetarian version: substitute the ground beef with plant based ground meat substitute, diced mushrooms or lentils. Use vegetable broth instead of beef broth.

Serving & Storage Suggestions

Serve this Super Simple Chili hot, straight from the Dutch oven or crock pot. Ladle into bowls and let everyone customize their own with their favorite toppings. Popular choices include shredded cheese, a dollop of sour cream or Greek yogurt, chopped green onions, diced avocado, and corn chips.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply warm the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of broth if the chili has thickened during storage.

Nutritional Information

Estimates based on 1/12 of the recipe, without toppings. Actual values may vary depending on ingredient brands and specific preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	381.2 kcal	N/A
Calories from Fat	N/A	12%
Total Fat	5.3 g	8%
Saturated Fat	1.9 g	9%
Cholesterol	19.1 mg	6%
Sodium	536.8 mg	22%
Total Carbohydrate	60.3 g	20%
Dietary Fiber	11.4 g	45%
Sugars	0.4 g	1%
Protein	24.6 g	49%

Variations & Substitutions

• Turkey Chili: Substitute the ground beef with ground turkey for a lighter option.
• Spicy Chorizo Chili: Add a pound of cooked and crumbled chorizo for a smoky, spicy kick. Reduce the amount of ground beef accordingly.
• Vegetarian Chili: Replace the ground beef with an equal amount of diced vegetables such as bell peppers, zucchini, and corn. Use vegetable broth instead of beef broth.
• White Bean Chicken Chili: Use shredded cooked chicken and white beans (cannellini or Great Northern) instead of ground beef and chili beans. Add diced green chiles for flavor.
• Sweet Potato Chili: Add diced sweet potatoes for a touch of sweetness and extra nutrients.

FAQs (Frequently Asked Questions)

Q: Can I make this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat when ready to serve.

Q: Can I use different types of beans?
A: Yes, feel free to experiment with different beans such as kidney beans, black beans, or pinto beans. You can use a combination of beans for a more complex flavor.

Q: How can I thicken the chili if it’s too thin?
A: Simmer the chili uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a small amount of cold water to make a slurry, then stir it into the chili and simmer until thickened.

Q: How can I reduce the sodium content?
A: Use low-sodium beef broth and rinse the beans thoroughly before adding them to the chili. You can also use a homemade chili seasoning blend with less salt.

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

Final Thoughts

This Super Simple Chili recipe is more than just a meal; it’s an invitation to create warm memories and share comfort food with loved ones. It’s a forgiving recipe, easily adaptable to your personal tastes and dietary needs. I encourage you to gather your ingredients, put on some music, and enjoy the process of creating something delicious and satisfying. Feel free to add your own personal touches and make it your own signature chili. And most importantly, don’t forget to share your feedback! I’d love to hear how you’ve made this recipe your own. Perhaps serve it with a crusty loaf of bread or a side of cornbread for the ultimate chili experience.