Chili Not-So-Hot
A hearty, mild chili with beef and beans, perfect for a quick family dinner or casual gathering, delivering comforting flavors with a touch of spice.
Ingredients
Instructions
- Brown ground beef and chopped onion in a Dutch oven; drain any grease.
- Add chili beans, tomato sauce, salt, pepper, and chili powder; heat thoroughly.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cumin or a dash of Worcestershire sauce. If you prefer a vegetarian option, substitute the ground beef with lentils or beans. You can also use canned diced tomatoes instead of tomato sauce for added texture. Adjust the chili powder to your taste if you want more heat, or use a milder variety for a truly not-so-hot dish.
Serving Suggestions
Serve this chili with a side of cornbread or over rice for a hearty meal. Top with shredded cheese, sour cream, or sliced green onions for added flavor. It pairs beautifully with Kenny's Famous Soup for a comforting dinner. For a complete experience, consider serving with a simple garden salad to balance the richness of the chili.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over low heat, stirring occasionally until heated through. You can also microwave individual portions in a microwave-safe bowl, covered, for about 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Not-So-Hot contains roughly 205 calories, with 12g protein, 15g carbohydrates, and 12g fat. It is an excellent source of iron (26% of the Daily Value) and protein (25% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2038mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! After browning the beef and onion, transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully and creates a deliciously thick chili.
Is it possible to freeze leftover chili?
Yes, this chili freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or in the microwave.
What can I add to make it spicier?
To increase the spice level, add diced jalapeños or a few dashes of hot sauce to the chili. You could also incorporate a pinch of cayenne pepper or use a spicier variety of chili powder. Just remember to adjust the seasoning gradually to achieve your desired heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).