When the air becomes crisp and cool, there is one meal that I always start to crave…Chili! There is nothing better than a warm bowl of delicious chili on a cool fall day. This chili recipe is my go-to, and there are so many ways to enjoy it! Eat it in a bowl, as chili dogs, or even make a yummy frito pie! This recipe makes a big batch to feed a crowd or to have leftovers for days! Anytime I have posted this recipe on social media, there is always a divide in the comment section whether Chili should have beans or not. Here in the Midwest, we put beans in our chili!
To make this chili recipe, start by browning 1 pound of ground beef in a medium sized skillet over medium-high heat with a little bit of olive oil. Add in 1 chopped onion as well while the beef is cooking. Then, season the ground beef with a little bit of salt, pepper, and garlic powder. I don’t use exact measurements for this part. Once the ground beef and onions are finished cooking, drain any excess grease from the pan.
After you drain any of the excess grease from the skillet, add the ground beef and onion mixture into your Crockpot. Then, add 1 tablespoon of minced garlic, ¼ cup of chopped jalapeños, both cans of chili beans, 1 can of diced tomatoes, and 1 can of tomato paste to the Crockpot. Stir everything together well. Now we will add in all of the seasonings: 2 tablespoons of chili powder, 1 tablespoon of paprika, ½ teaspoon each of salt, pepper, and cumin, and ½ teaspoon of onion powder. Next, fill up one of the empty cans from the chili beans with water and pour that into the crockpot to add some moisture. Stir everything well and cook on low heat for about 6-8 hours.
This Chili recipe is quick and easy to throw together and the end result is amazing! We love to eat our chili with peanut butter sandwiches! The sweet peanut butter with the savory chili is the perfect combo! It is interesting to hear what everyone serves with chili because everyone always says different things depending on their region! If you have a lot of leftovers, this chili recipe freezes well. It is nice to have some in the freezer that I can pull out for a quick weeknight meal. This recipe is a crowd pleaser and doesn’t cost you much to make it! Try this Chili recipe out, I hope you enjoy it!
Helpful Tips and Frequently Asked Questions
Regular or Hot chili beans may be used in this recipe.
It works best to cook this chili in the Crockpot on low, but It can also be cooked on the stove if preferred.
Use leftover Chili for: Chili dogs, Chili Cheese Tots or Fries, Frito pie etc. (the possibilities are endless!)
Use low sodium cans to help reduce sodium content.
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- 1 lb of ground beef
- Salt pepper, garlic powder
- 1 chopped onion
- 1/4 cup chopped jalapeños or green chili
- 1 TBSP minced garlic
- 2 TBSP chili powder
- 1 TBSP paprika
- 1/2 tsp each of salt and pepper
- 1 tsp onion powder
- 1/2 tsp cumin
- 2 15.5 oz cans of chili beans You can use regular or hot chili beans
- 1 14.5 oz can of diced tomatoes
- 1 6 oz can of tomato paste
- 1 can of water I like filling up one of the empty chili bean cans
- Brown ground beef and onion in a skillet over medium high heat.
- Season with a little bit of salt, pepper, and garlic powder. I don't use exact measurements for this part.
- Drain any grease from the ground beef.
- Add ground beef, minced garlic, jalapenos, both cans of chili beans, diced tomatoes, and tomato paste.
- Add 2 TBSP chili powder, 1 TBSP paprika, 1/2 tsp each of salt and pepper, 1 tsp onion powder, 1/2 tsp cumin.
- Fill up one of the empty cans from the chili beans with water and add that to the crockpot.
- Stir well and let cook on low for 6-8 hours.
- Enjoy!! We always have peanut butter sandwiches with chili.