A hearty chili is perfect for warming you up on chilly days, packed with rich flavors and a satisfying blend of spices. It's easy to make and sure to become a favorite comfort meal in your recipe collection.
Prep Time15 min
Cook Time3 hr 10 min
Total Time3 hr 25 min
Difficulty
Hard
Kitchen Tricks
Use a heavy-bottomed pot to prevent the chili from sticking or burning.
Let the chili simmer slowly to allow the flavors to deepen and meld together.
Taste and adjust the seasoning toward the end to suit your preference for heat and saltiness.
Ingredients
0/13
Why You'll Love Making This
This chili is warm, hearty, and full of rich flavors that make it perfect for chilly weather. It’s easy to make and brings a cozy feeling with every spoonful. The blend of spices and ingredients creates a satisfying meal that can comfort anyone on a cold day.
Step 1
Warm some vegetable oil in a large soup pot over medium heat. Add the ground chicken and cook it, breaking it up with a spoon, until it’s no longer pink and nicely crumbly—this usually takes about 10 minutes. Once cooked, drain any excess liquid.
Step 2
Toss in the pinto beans, chopped onions, diced tomatoes, Mexican-style stewed tomatoes, and a bit of water. Add in the brown sugar, chili powder, vinegar, mustard, salt, and black pepper. Give everything a good stir and bring the mixture up to a boil.
Step 3
Once boiling, lower the heat to a gentle simmer. Cover the pot and let it cook slowly for about 3 hours, stirring now and then. If the chili gets too thick while it simmers, just add a splash of water to keep it at your desired consistency.
Step 4
This slow cooking really helps the flavors meld together into a cozy, hearty chili perfect for chilly days.
200
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Foods To Serve With This
Serve the chili with a dollop of sour cream or shredded cheese on top for extra creaminess. Cornbread or crusty bread on the side makes a great pairing. You can also add chopped green onions or fresh cilantro for a bright finish.
How To Store For Later
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well, so portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick.
Frequently Asked Questions
Can I use ground beef instead of ground chicken?
Yes, ground beef works well and will give the chili a richer flavor.
Do I need to rinse and drain the canned beans?
Yes, rinsing and draining helps reduce excess salt and prevents the chili from becoming too thick.
What can I use if I don’t have Mexican-style stewed tomatoes with chiles?
You can substitute with regular stewed tomatoes and add a pinch of cayenne or chili flakes for heat.
How do I prevent the chili from sticking to the pot during the long simmer?
Stir the chili occasionally and add a splash of water if it starts to stick or get too thick.
Can I make this chili in a slow cooker?
Yes, cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally.
Is this recipe spicy?
It has a mild to medium heat level from the chili powder and stewed tomatoes with chiles, but you can adjust the spice to your taste.
Can I freeze leftovers?
Yes, chili freezes well. Cool completely, store in airtight containers, and freeze for up to 3 months.
What can I serve with this chili?
It pairs nicely with cornbread, rice, tortilla chips, or a simple green salad.
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