Classic No Fuss Chili Recipe
This Classic No Fuss Chili recipe is a hearty and flavorful dish perfect for any occasion. Featuring ground beef, kidney beans, diced tomatoes, and a blend of spices, it simmers to perfection in a large pot, offering a comforting and satisfying meal that’s easy to prepare and packed with rich, robust flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 1/2 pounds ground beef
- 1 medium white onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Liquids and Canned Goods
- 1 (14.5 ounce) can beef broth
- 2 (15 ounce) cans red kidney beans, rinsed
- 1 (14.5 ounce) can diced tomatoes
- 2 (4.5 ounce) cans diced green chiles
Additional Ingredients
- 2/3 cup finely crushed tortilla chips
- Optional toppings: shredded cheese, fresh cilantro, sour cream, additional crushed tortilla chips
Instructions
- Brown the beef: Heat a large pot over medium-high heat and add the ground beef. Cook for about 5 minutes until browned, breaking it up with a spoon as it cooks.
- Add onions: After the beef is browned, add the diced onion and cook for 3-5 minutes until tender. Drain any excess grease from the pot.
- Add spices and garlic: Stir in the minced garlic, chili powder, ground cumin, salt, and black pepper. Cook for an additional minute, stirring constantly to combine the flavors.
- Add liquids and beans: Pour in the beef broth, add the rinsed kidney beans, diced tomatoes, and diced green chiles. Bring the mixture to a boil.
- Simmer the chili: Reduce heat to low, cover the pot, and let the chili simmer for 45-60 minutes. Stir every 10 minutes to prevent sticking and ensure even cooking.
- Thicken the chili: Remove the lid and stir in the crushed tortilla chips. Allow the chili to rest uncovered for 10 minutes to thicken.
- Serve: Serve the chili hot, topped with shredded cheese, fresh cilantro, sour cream, and additional crushed tortilla chips as desired.
Notes
- For a spicier chili, add more diced green chiles or a pinch of cayenne pepper.
- To make it vegetarian, substitute ground beef with plant-based meat or extra beans and vegetable broth instead of beef broth.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness of the chili by adding more crushed tortilla chips or simmering longer to reduce liquid.
- Serve with cornbread or over rice for a complete meal.
Keywords: classic chili, ground beef chili, kidney bean chili, easy chili recipe, stovetop chili
Find it online: https://kitchenbyclara.com/classic-no-fuss-chili-recipe/
