How to make chili (basic and mild)
A Farmish Kind of Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You can view our full affiliate disclosure here.
Once upon a time, a million years ago (before smartphones or even high speed internet), I had a hankering for chili. I didn’t have a recipe for how to make chili, but I knew what it tasted like. So I threw some things together and came up with something that passed for a pretty decent (and also basic) chili.
The great thing about this chili recipe (or most soup recipes, really) is that you can doctor it up as you see fit. Take out what you don’t like. Change the ratios. Make substitutions for diets or allergies. And of course, add whatever you think it needs (heat and spices! Unless you’re married to my husband and are expecting him for dinner…)
Side note: Yes, there are beans in this recipe. I didn’t even know until last year that there are folks who don’t believe beans are a part of the structural and philosophical integrity of chili. I’ve heard that some of y’all put noodles in your chili. Friends, I’m from Minnesota and noodles in just about anything automatically turns it into a hot dish.
I said what I said.
(Also I completely believe that you should make chili however the heck you want. You do you!)
I hope you enjoy this “basic” recipe for how to make chili. I’d love to know how you would doctor it up!
(If you’d like to watch a video about how to put this chili together, which also includes how to make a pretty heckin’ good cornbread to go with it, check out my chili video.)
How to make a basic chili
A super simple and mild chili recipe (with beans!) that can be doctored or spiced up as much as you'd like. This chili can made in the slow cooker or on the stove top, whatever works best for your schedule.
Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 2 15 oz cans diced tomatoes (do not drain)
- 2 15 oz cans tomato sauce
- 2 15 oz cans dark red kidney beans
- 2 envelopes chili seasoning (mild, or to your preference)
- 1/4 to 1/2 cup sugar (optional, to cut acidity of tomatoes)
Instructions
-
Brown ground beef with onion and green pepper. Drain.
-
Add ground beef/onion/green pepper to slow cooker or large pot.
-
To slow cooker or large pot, add all the rest of the ingredients. Stir to combine.
-
Slow cooker: Cook on low for 4-6 hours.
Stove top: Heat until warm.
-
Serve with all your favorite fixins. We like sour cream, shredded cheddar, and corn chips!