Not So Hot, But Great Chili
A hearty, flavorful chili with savory beef, tender tomatoes, and aromatic spices, perfect for comforting gatherings or a satisfying weeknight meal.
Ingredients
Instructions
- Saute onion and garlic in shortening.
- Add ground beef and brown. Season with salt and pepper.
- Add chili powder, stewed tomatoes, and kidney beans.
- Bring to a light boil over medium heat.
- Stir occasionally to prevent sticking.
- Reduce heat to simmer.
- Add tomato soup, cover the pan, and simmer for at least one hour.
- Stir occasionally to prevent sticking.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Worcestershire sauce or a pinch of smoked paprika. If you prefer a vegetarian option, substitute the ground beef with lentils or black beans. Experiment with your favorite beans or add in corn for a little sweetness. Adjust the spice level further by adding diced jalapeños or hot sauce if desired.
Serving Suggestions
Serve this chili warm, garnished with shredded cheese, sour cream, or chopped green onions. It pairs beautifully with cornbread or crusty bread for dipping. For a hearty meal, consider serving it alongside a fresh garden salad or with a side of nachos. Enjoy it with a bowl of John'S Hot Chili for a spicy kick!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in short bursts until heated through. This chili also freezes well; just ensure it's cooled completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Not So Hot, But Great Chili contains roughly 904 calories, with 14g protein, 83g carbohydrates, and 59g fat. It is an excellent source of iron (29% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2831mg per serving (123% 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?
Yes, you can easily adapt this recipe for a slow cooker. After browning the beef and sautéing the onions and garlic, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours.
What beans can I use in this chili?
While kidney beans are traditional, you can use any beans you prefer, such as black beans, pinto beans, or even chickpeas. Drain and rinse canned beans before adding them to reduce sodium and improve flavor.
How can I thicken my chili if it's too watery?
If your chili turns out too thin, you can thicken it by simmering it uncovered for an additional 15-20 minutes to let some of the liquid evaporate. Alternatively, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir until it thickens.
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).