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I can't get enough of that chili smell filling up my home. This has become my favorite go-to meal when everyone's starving and I need something quick that'll make the whole house smell incredible. You can whip it up in under an hour but it tastes like it's been simmering forever. My little ones know good food is coming when those spicy aromas hit their noses.
Homey Comfort
There's just something magical about chili cooking on the stove. It's that dinner that has my family running into the kitchen asking if it's ready yet. I love throwing it together with basic stuff I usually keep around, and everyone gets to customize their own bowl just how they want it.
What You Need
- Ground Beef: Grab the 80/20 kind for better taste and don't go with anything too lean
- Fresh Veggies: Everything good starts with onions carrots celery they're the foundation
- Fresh Garlic: Always use fresh not the jarred stuff it really matters
- Chili Powder: Make sure you get the mixed blend not just ground chiles you'll thank me
- Warm Spices: My secret touch is cinnamon along with cumin paprika and oregano
- Canned Tomatoes: Pick up the reduced sodium ones so we can add our own salt
- Kidney Beans: These are the standard in our family but any beans will do fine
- Broth: Chicken beef or veggie they're all great just use what you've got
Let's Cook
- Start with Veggies
- Heat up your largest pot and toss in those chopped veggies. Give them about 5 minutes to get soft and your kitchen will start smelling wonderful.
- Brown That Beef
- Move the veggies to the side add your meat and crumble it into small chunks. When it's nearly brown throw in all those awesome spices so they bloom in the heat.
- The Magic Happens
- Dump in your tomatoes broth and beans. Now you just need some patience while everything mingles together over low medium heat.
- Almost Done
- Let it bubble for at least 30 minutes or longer if you can wait. It'll turn thick rich and totally delicious.
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Make Life Easier
I often prep all my veggies the night before so dinner comes together super fast next day. Want more kick? Just add extra chili powder. My family loves when I let it cook extra long on weekends it really deepens all the flavors.
Switch It Up
When we're trying to eat lighter I swap in ground turkey instead of beef. My sister makes a bean-free version since her kids like it better that way. Got extra veggies in your fridge? Toss them in too zucchini and bell peppers hide really well in here.
The Fun Part
At our table toppings make everything better. We put out dishes of cheese sour cream avocado chunks green onions and lots of fresh cilantro. Everyone fixes their bowl just right. My youngest loads so much cheese you can hardly see what's underneath.
Perfect Partners
My husband loves his chili over rice while the kids want it with egg noodles. When it's freezing outside we'll bake some potatoes and load them up with chili on top. And don't forget cornbread it's the best for soaking up every last drop.
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Cooking Tips
Want thicker chili? Cook with no lid and let it bubble down. Need it more soupy? Keep that lid on tight. I usually start uncovered then put the lid on once it hits the thickness we like. Works perfectly every time.
Save Some For Later
This chili freezes amazingly well. I often cook twice as much and freeze half in family-sized portions. Makes busy nights so much easier when you've got dinner waiting in the freezer.
Even Better Tomorrow
Don't overlook those leftovers they might taste even better than day one. All those flavors really deepen overnight. Just warm it up slowly maybe with a splash of broth if it's gotten too thick. Sometimes I add fresh herbs or lime juice to brighten it up.
Questions From My Kitchen
Why that tiny pinch of cinnamon? It somehow makes everything taste fuller and richer. Yes you definitely want chili powder blend not pure chile powder I learned that mistake once. Sometimes I stir in a bit of honey to balance everything out. And skip the beans if you want it's totally up to you.
Choose Your Liquid
I typically use whatever broth I've got open already. Broth keeps everything lighter and lets the spices stand out while stock gives a richer taste. Both are great just taste as you cook and tweak the salt level.
More Than Just Dinner
This chili has grown into something special for our family. It's what I cook when someone needs cheering up when we're celebrating good news or just because we want something warm and filling. Basic ingredients lots of care and always enough for seconds.
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Recipe Questions & Answers
- → How are chili powder and chile powder different?
- Chili powder mixes spices, while chile powder is pure ground chilies. Using chile powder gives a stronger, spicier kick.
- → Can I let this cook longer?
- Sure, cook it on low for 1.5-2 hours with the lid on. It'll make the flavors richer.
- → Do I have to add beans?
- Not at all! Skipping the beans won't mess with the dish.
- → How can I make it more or less spicy?
- Add one tablespoon of chili powder for mild heat, three for extra heat. Two tablespoons is the standard option.
- → What are good toppings for this?
- Go for sour cream, cilantro, lime wedges, or scallions. It's also yummy served on rice.