When I was a kid, I loved eating chili at my grandma’s house (probably because she let me top it with as many slices of Velveeta as I wanted, soak it up with bread, and finish it off with two servings of dessert 😉). One day after I’d been gushing over how good her chili was, she told me she was going to teach me to make it myself because it was so easy.
I had my doubts, but as it turned out, she was right. This chili is ridiculously easy to make. Take it from someone who learned how to master it in middle school.
I’ve tasted all kinds of gourmet chili recipes since then – and usually for me, the more bizarre it is, the better I like it! – but even decades later, I still love this simple recipe. It’s perfect for cold winter evenings, and it takes just a few minutes to have it simmering and ready to eat. Growing up, my brothers and I always knew that if it was a chilly day, it was a chili day – my mom almost always had chili on the stove when a cold front hit.
You can add all kinds of extra ingredients to give this recipe more oomph and make it your own, or you can enjoy it as is. My mom often adds green chiles or Rotel. My dad likes to add barbecue sauce and jalapenos. Most of my family likes to sprinkle shredded cheddar on top; I still have a soft spot for a thick slice of Velveeta. The best part is that you can prepare the recipe as is, and everyone can add their own toppings! Picky eaters won’t be offended, and adventurous eaters can mix in whatever they like.
I mean it when I say this is simple – there are basically only four ingredients here:
- Ground beef
- Kidney beans
- Tomato soup
- Chili powder
There you have it! You can also add salt and pepper to taste, but that’s all it takes for this basic chili recipe. And the quantities are easy to remember, too – just throw in two of everything. Two pounds of beef, four cans, and two teaspoons of chili powder. You’ve got yourself dinner!
I usually serve mine with Saltine crackers tortilla chips, or cornbread with honey butter – but those are just a bonus.
Hope you enjoy a warm bowl of this chili soon if you’re in the middle of winter like I am!
QUICK & EASY CHILI Yield: 8 servings 2 lbs. ground beef 2 cans kidney beans, drained 2 cans tomato soup 2 tsp. chili powder Salt and pepper, to taste In a large pot over medium heat, brown ground beef, seasoning with salt and pepper to taste. Stir in beans, soup, and chili powder. Let simmer a few minutes until heated through. Either serve immediately or turn the heat to the lowest setting and continue to let the flavors meld for up to 2 hours. Serve with cheese or toppings of choice.
Total Fat: 23.7 g
Cholesterol: 85.1 mg
Sodium: 726.8 mg
Potassium: 483 mg
Total Carbs: 26.7 g
Protein: 27.6 g