A hearty chili recipe is perfect for busy weeknights when you want something comforting without the hassle. Packed with flavorful beef and spices, it’s sure to become a family favorite in no time.
Prep Time10 min
Cook Time50 min
Total Time1 hr
Difficulty
Hard
Helpful Tips For Cooking
Brown the beef well to develop a deeper flavor before adding other ingredients.
Let the chili simmer gently to allow the flavors to meld together.
Adjust the heat by adding more chili powder or a dash of hot sauce if you like it spicy.
Ingredients
0/14
What Makes This Recipe Unique
This chili is packed with rich, comforting flavors and comes together quickly. It’s perfect for busy weeknights when you want something hearty without spending hours in the kitchen. Plus, it’s easy to customize with your favorite spices or toppings.
Step 1
Cook the ground beef in a large pot over medium-high heat. Break it up as it cooks, and let it brown nicely, which should take about 5 to 7 minutes. Once the beef is mostly cooked, toss in the chopped bell pepper and onion. Stir everything together and cook until the veggies soften, around 5 minutes. Drain off any excess grease and get rid of it.
Step 2
Add the corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning, and mustard to the pot. Give it a good stir to combine all the flavors. Cover the pot and let it simmer over medium heat for about 20 minutes.
Step 3
After that, take the lid off, turn the heat down to low, and let it cook a bit longer until the beans are tender—this should take another 20 minutes or so. Give it a taste and adjust seasoning if you like before serving.
37
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas
Serve with warm cornbread or over a bed of steamed rice. Top with shredded cheese, sour cream, or chopped green onions for extra texture and flavor. A side of crunchy tortilla chips also pairs nicely.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; 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 thickens too much.
Frequently Asked Questions
Can I use fresh corn instead of frozen for this chili?
Yes, fresh corn works well. Use about 1 to 1 ½ cups of fresh kernels as a substitute.
How spicy is this chili with the seasoning mix included?
It has a mild to moderate heat level. You can adjust spiciness by choosing a mild or hot chili seasoning or adding extra chili powder.
Can I make this recipe in a slow cooker?
Yes, brown the beef and sauté veggies first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Is it necessary to drain the grease after cooking the beef?
Yes, draining the grease helps reduce excess fat and prevents the chili from becoming greasy.
Can I use only one type of bean instead of three?
Absolutely, you can use your preferred beans or a mix, just keep the total amount similar to the recipe.
What can I use instead of distilled white vinegar?
Apple cider vinegar or red wine vinegar can be good substitutes and will add a similar tangy flavor.
Can I prepare this chili ahead of time?
Yes, this chili tastes great reheated and can be stored in the fridge for up to 3 days or frozen for longer storage.
How can I thicken the chili if it’s too watery?
Simmer it uncovered on low heat to reduce liquid, or mix a small amount of cornstarch with cold water and stir it in.
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