Warm and Hearty Chili

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/23/23
Chili
Leah Maroney
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
371 Calories
23g Fat
10g Carbs
33g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 371
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 101mg 34%
Sodium 1308mg 57%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 33g
Vitamin C 6mg 29%
Calcium 76mg 6%
Iron 5mg 30%
Potassium 786mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing beats a steaming hot bowl of chili on a cold and wintery day. It's also good in the summer, slathered on a hot dog or some nachos. Any time of year is a good time for chili.

This recipe is very simple and super easy to throw together. It can be served immediately after preparing, but it is best left to simmer on the stove for an hour or two. Chili also freezes really easily. Just place chilled chili in large plastic storage bags and flatten them. You can stack the bags in your freezer and pop them back in a pan for a quick and easy weeknight meal. It's also a great meal to bring to someone who just had a baby or is laid up at home.

It's really easy to alter the spiciness of this recipe. You can add more or less cayenne depending on the kind of kick you like.

I like my chili with no beans but you can easily add them in. Add a can of red kidney beans, chopped green peppers, or any other add-ins to this versatile dish. Vegetarian crumbles, ground turkey, or ground chicken can be substituted for the ground beef.

Top the chili with shredded cheddar cheese and sour cream. Serve it over rice, noodles, or just with a side of corn bread. Tortilla chips are delicious dipped in the chili, too. It's perfect for tailgating, bringing to a party, or just serving up to hungry family members.

Ingredients

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • 1 tablespoon olive oil

  • 2 pounds ground beef, ground turkey, or ground chicken

  • 1 tablespoon ground cumin

  • 2 teaspoons onion powder

  • 1/4 cup chili powder

  • 2 tablespoons paprika

  • 1 tablespoon salt

  • 1 teaspoon cayenne pepper

  • 1 (16-ounce) can tomato sauce

  • 1 (15.5-ounce) can kidney beans, or pinto beans, optional

  • 16 ounces water, use tomato sauce can ​to measure

  • 1 tablespoon masa corn flour

  • 1/4 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Heat olive oil in a large Dutch oven on medium-high heat. Add chopped onion, salt and garlic and cook for 2 minutes, stirring often, until soft and fragrant.

  3. Add ground beef. Break up the beef so that it lays evenly in the pan. Cook until browned and completely cooked through.

  4. Drain the fat off of the beef, being careful not to drain off the onions. Add the spices and stir to combine. 

  5. Add the tomato sauce, beans if using, and water. Stir well. Reduce heat to low and simmer for 1 hour.

  6. Mix masa flour with water. Add to the chili. Stir and cook another 10 minutes. Salt more to taste. 

  7. Serve over rice, pasta, or corn chips.