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Nothing beats the smell of chili simmering on the stove. This recipe has become my go-to comfort meal especially on those busy weeknights when everyone's hungry and I need something that'll make the whole house smell amazing. It comes together in under an hour but tastes like it's been cooking all day. My kids know when they smell those spices that something good is coming.
Pure Comfort
There's something special about a pot of chili bubbling away on the stove. It's the kind of meal that brings my family running to the kitchen asking when dinner will be ready. I love that I can throw it together with simple ingredients I usually have on hand and everyone gets to top their bowl exactly how they like it.
What You Need
- Ground Beef: I use 80/20 it has the best flavor don't go too lean
- Fresh Veggies: Onions celery carrots they make the base of everything good
- Fresh Garlic: Don't skimp here fresh makes all the difference
- Chili Powder: Get the blend not straight chile powder trust me
- Warm Spices: Paprika cumin oregano and my secret touch cinnamon
- Canned Tomatoes: I grab the low salt ones lets us control the seasoning
- Kidney Beans: Any beans work but these are classic in my house
- Broth: Whatever you have beef chicken or veggie they all work great
Let's Cook
- Start with Veggies
- Get your biggest pot hot and throw in those diced veggies. Let them soften up about 5 minutes your kitchen will start smelling amazing.
- Brown That Beef
- Push the veggies aside add your meat break it up into little bits. Once it's mostly brown add all those wonderful spices let them wake up in the heat.
- The Magic Happens
- Pour in your tomatoes beans and broth. Now's when patience pays off let everything get friendly over medium low heat.
- Almost Done
- Give it at least 30 minutes to simmer longer if you've got time. It'll get thick and rich and absolutely perfect.
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Make Life Easier
Sometimes I chop all my veggies the night before makes dinner come together so fast the next day. If your family likes it spicy add a little more chili powder. Mine loves it when I let it simmer extra long on weekends the flavors get even better.
Switch It Up
Some nights I use ground turkey instead of beef especially after holiday splurges. My sister makes hers without beans her kids prefer it that way. Toss in extra veggies if you've got them lurking in the crisper drawer bell peppers and zucchini disappear beautifully in here.
The Fun Part
In our house the toppings make the meal. We set out bowls of shredded cheese sour cream sliced avocado green onions and plenty of fresh cilantro. Everyone gets to dress up their bowl exactly how they want. My youngest piles on so much cheese you can barely see the chili.
Perfect Partners
Sometimes we serve it over rice my husband's favorite way to eat it. The kids love it over egg noodles. On really cold days I'll bake potatoes and we'll load them up with chili. And don't forget cornbread nothing soaks up those last bits of sauce better.
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Cooking Tips
If you want it thicker leave that lid off and let it bubble away. Need it saucier? Keep the lid on. I usually start with the lid off then cover it once it's as thick as we like it. Gives us the perfect texture every time.
Save Some For Later
Chili freezes like a dream. I often make a double batch and freeze half in portions just right for our family. Makes those busy nights so much easier when dinner's already waiting in the freezer.
Even Better Tomorrow
The leftovers might be the best part. All those flavors get even better overnight. Just warm it up gently maybe add a splash of broth if it's thick. Sometimes I'll add fresh herbs or a squeeze of lime to wake it up.
Questions From My Kitchen
That tiny bit of cinnamon? Makes everything taste deeper somehow. Yes you need chili powder blend not straight chile powder learned that one the hard way. Sometimes I add a spoonful of honey balances everything perfectly. And beans are totally optional make it how your family loves it.
Choose Your Liquid
I usually grab whatever broth I have open in the fridge. Broth keeps things light and lets the spices shine while stock makes it richer. Both work great just taste as you go and adjust the salt.
More Than Just Dinner
This chili has become more than just a meal in our house. It's what I make when someone needs comfort food when we're celebrating a win or just because we need something warm and cozy. Simple ingredients lots of love and always enough to share.
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Frequently Asked Questions
- → What's the difference between chili powder and chile powder?
- Chili powder is a blend of spices, while chile powder is just ground dried chilies. Using chile powder will create a very different and much spicier flavor.
- → Can I cook this longer for more flavor?
- Yes, you can simmer covered on low for 1.5 to 2 hours instead of the shorter cooking time. This develops deeper flavors.
- → Do I have to include the beans?
- No, the beans are optional. You can leave them out without affecting the overall recipe structure.
- → How can I adjust the spiciness?
- Use one tablespoon of chili powder for mild flavor, or three tablespoons for spicier chili. The standard recipe uses two tablespoons.
- → What toppings work well with this chili?
- Try lime wedges, scallions, cilantro, or sour cream. The chili also works well served over rice.