Looking for something to go with your cornbread? This easy, flavorful chili is the perfect match.
I have a little confession: when I make chili I rarely follow a strict recipe. I usually toss ingredients together, taste as I go, and season to suit my palate. That said, I’ve refined a simple, reliable method that yields delicious chili without much fuss.
Step 1: Chop your vegetables. For a straightforward chili, I typically use one medium onion, 2–3 cloves of garlic, and one small red pepper. The peppers are optional, but don’t skip the onion and garlic.
Step 2: Sauté the vegetables in a drizzle of olive oil with a pinch of salt. This takes about 5 minutes—cook until the onions are soft and the garlic is fragrant.
Step 3: Add your meat, if you’re using any. This chili works well with ground beef, turkey, buffalo, or chicken. It’s also easy to make vegetarian by omitting the meat and adding extra beans or vegetables.
Step 4: Add your canned ingredients. I often combine tomato sauce, tomato puree, diced tomatoes, and a bit of tomato paste. Add rinsed canned beans—red kidney beans are my go-to.
Step 5: Season to taste. I generally use chili powder, a touch of cocoa chili powder for depth, cumin, and a bit of cayenne for heat. Salt and pepper bring everything together. Exact amounts can be adjusted to personal taste—this is your chili, so feel free to experiment.
Chili often tastes better the longer it simmers; I’ve even cooked a pot overnight. That said, it’s almost as good after a short simmer. If you can, let it simmer for 20–30 minutes to marry the flavors. For hands-off cooking, finish it in a slow cooker for several hours.
And don’t forget the final step: devour. My favorite toppings are smoked gouda, diced avocado, and chopped red onion.
Easy 5-Step Chili (Guideline)
Ingredients:
- 1 medium onion, chopped
- 2–3 cloves garlic, chopped
- 2 tablespoons olive oil
- 2 lbs ground beef (or another meat, or omit for vegetarian)
- 1 (29 oz) can tomato sauce
- 1 (29 oz) can tomato puree
- 1 (29 oz) can diced tomatoes in juice
- 2 tablespoons tomato paste
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cocoa chili powder (or a teaspoon unsweetened cocoa as a substitute)
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and any other vegetables you like. Sprinkle with salt and sauté 5–8 minutes, until softened and fragrant.
- Add the ground meat and cook until no longer pink, breaking it up as it cooks.
- Stir in the tomato sauce, tomato puree, diced tomatoes, and tomato paste. Add the drained beans and mix well.
- Season with chili powder, cocoa chili powder, cumin, cayenne, salt, and pepper. Taste and adjust seasoning as needed.
- Simmer for at least 20–30 minutes, stirring occasionally. For deeper flavor, simmer longer or transfer to a slow cooker and cook on low for several hours.
Note: This yields a chunky chili. Adjust the amount of sauce if you prefer a thinner or saucier texture.
Serve with a big wedge of buttered cornbread for the perfect comfort-food pairing.