Hearty Chili: Pure Joy in 1 Bowl

Okay, okay, settle in friends, because we are about to dive headfirst into what I truly believe is the *ultimate* hearty beef and bean chili. Forget those sad, watery bowls you might have tried before – this is the real deal. When it’s game day, or when you just need something truly satisfying to warm you up from the inside out, this is the chili that’s going to hit the spot. It’s packed with so much flavor, and honestly, it’s so easy to make, even on a busy weeknight!

You know, for years, the kitchen was the *last* place I wanted to be. My life was just this crazy blur of long hours, and the idea of cooking felt like just another chore. I used to think I wasn’t a ‘kitchen person’ at all! But then, I challenged myself to bake bread, and when that first perfect loaf came out golden brown… wow. It sparked this passion! Now, I want to share that same feeling of joy and confidence with you. This recipe is all about making incredible, soul-satisfying food that’s approachable, bursting with flavor, and just begging to be shared. What you’re getting here is pure comfort in a bowl, made with simple ingredients that just taste *amazing* together.

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Gather Your Ingredients for Classic Chili

Alright, let’s get everything ready to whip up this fantastic classic chili. Having all your ingredients prepped and ready to go makes the whole process a breeze, just like Alex talks about – making cooking feel easy and joyful!

• 2 pounds ground beef (I like a nice 80/20 for good flavor!)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes with green chilies (undrained – that liquid adds so much goodness!)
• 1 (4 ounce) can chopped green chilies (for that extra little kick!)
• 2 tablespoons chili powder (don’t be shy!)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

And for serving? Oh, the fun part! Have some shredded cheese, a dollop of sour cream, extra chopped onions, and maybe some good crackers or cornbread ready. They’re totally optional but add that extra something special!

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How to Prepare This Easy Stovetop Chili

Okay, let’s get this simple, delicious chili on the go! You know, Alex hit it right on the head – cooking shouldn’t feel like a chore, it should be joyful. And this recipe? It’s all about making that happen. We’re going to walk through this step-by-step, and before you know it, you’ll have an amazing pot of chili that tastes like it simmered for hours. It’s really that easy!

Step 1: Brown the Beef and Sauté Aromatics

First things first, let’s get that ground beef in a nice big pot or a Dutch oven over medium-high heat. Brown it all up, and then don’t forget to drain off any extra grease – nobody wants a greasy chili! Toss in your chopped onion and let it soften up nicely, usually about 5 minutes. Then, stir in that minced garlic; it only needs a minute to get super fragrant. The whole kitchen will start smelling amazing!

Step 2: Combine and Simmer Your Chili

Now for the magic! Add in your crushed tomatoes, those drained and rinsed kidney and pinto beans, and the diced tomatoes with green chilies (don’t drain those, they’re full of flavor!). Stir in the chopped green chilies too, for that little hint of heat. Now, all the spices go in: chili powder, cumin, oregano, salt, and pepper. Give it all a good stir, bring it up to a gentle simmer, then turn the heat way down low, cover it up, and let it do its thing for at least 30 minutes. Honestly, the longer it simmers, the deeper and richer the flavor gets, so if you have an hour or two, even better!

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Step 3: Taste and Serve Your Hearty Chili

Once it’s had a good simmer, give it a taste. Does it need a little more salt? Maybe a touch more spice? Go ahead and adjust it to your liking. Ladle up that gorgeous, hearty chili into bowls and pile on your favorite toppings. It’s ready to be devoured!

Why You’ll Love This Beef and Bean Chili

Honestly, this chili is just pure happiness in a bowl. Here’s why it’s going to be your new go-to:

• It’s ridiculously easy to make – seriously, if you can chop an onion, you can make this chili!
• The flavor is just out of this world – rich, savory, and perfectly spiced.
• It’s the ultimate game day food; it’s hearty, filling, and everyone loves a good bowl of chili.
• It’s the definition of comfort food, perfect for warming up on a chilly evening.

Tips for the Best Stovetop Chili

Okay, so you’ve got the recipe, but let’s talk about making this chili *chef’s kiss* perfect. Little things can make a big difference, and trust me, these tips are the real deal for getting that amazing depth of flavor Alex talks about!

First off, don’t rush browning that beef! Get your pot nice and hot before you add it, and let it brown well. That crispy, browned bit? That’s pure flavor gold. Don’t overcrowd the pot either; give the meat space to actually brown, not steam. If you’re using a smaller pot, just brown the beef in batches.

And simmer time? It’s your best friend. Letting it bubble away on low for an hour or more really lets all those yummy spices meld together. Want it spicier? Totally do that! Just add a little pinch of cayenne pepper right when you add the other spices, or toss in a finely diced jalapeño with the onions. Easy peasy!

Ingredient Notes and Substitutions for Chili

Let’s chat for a sec about the ingredients, because sometimes life happens and you need a swap! This recipe is super forgiving, so don’t stress if you don’t have *exactly* what’s listed.

For the beans, kidney and pinto are classics, but honestly? Black beans are totally delicious here too, and cannellini beans work great if that’s what you’ve got on hand. Just drain and rinse ’em well!

Now, if you’re like me and you love a little heat, but maybe didn’t grab those green chilies? No problem! A pinch of cayenne pepper stirred in with the other spices works wonders. Or, if you want that fresh jalapeño flavor, just finely chop one (seeds removed if you’re feeling mild-mannered!) and sauté it with the onions. Boom! Instant spicy chili!

Serving Suggestions for Your Classic Chili

This hearty chili is so fantastic on its own, but there are a few things that just make the whole meal even better! Imagine this glorious chili piled high with your favorite toppings, and next to it? A warm, slightly sweet piece of cornbread. Heaven! Or maybe some crunchy crackers to scoop it all up. For something a little lighter, a simple side salad with a bright vinaigrette is perfect too!

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Storing and Reheating Your Delicious Chili

Oh, leftovers! My favorite part, honestly. This hearty chili tastes even better the next day, which is saying something. Once it’s cooled down completely – and I mean *completely* – you can tuck it away. For the fridge, just pop it into an airtight container. It’ll keep nicely for about 3 to 4 days.

If you want to save it for even longer, freezer-friendly containers are your bestie. This chili freezes like a dream! Just make sure it’s totally cool before you seal it up. To reheat, I usually thaw it overnight in the fridge, then gently warm it on the stovetop over low heat, giving it a stir now and then. You can also microwave it, just break it up a bit so it heats evenly. Easy peasy!

Frequently Asked Questions About This Chili

Estimated Nutritional Information for Hearty Chili

Now, I’m not a fancy nutritionist or anything, but based on the ingredients in this amazing hearty chili, here’s a pretty good ballpark of what you’re looking at per serving (which is about 1.5 cups, by the way!).

• Calories: around 450
• Fat: about 20g (with 8g being saturated)
• Protein: a hefty 30g
• Carbohydrates: roughly 40g
• Fiber: a fantastic 12g

Just remember, these numbers can change a little depending on the brands you use and if you add extra goodies. But either way, it’s a seriously satisfying and power-packed bowl!

Hearty Beef and Bean Chili

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A classic, easy chili recipe perfect for game day or any day. This chili is packed with flavor and is simple to make on the stovetop.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped onions, crackers

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Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Add the crushed tomatoes, kidney beans, pinto beans, diced tomatoes with green chilies, and chopped green chilies.
5. Stir in the chili powder, cumin, oregano, salt, and pepper.
6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1-2 hours.
7. Taste and adjust seasonings as needed.
8. Serve hot with your favorite toppings.

Notes

• For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the onions.
• This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
• You can substitute other types of beans like black beans or cannellini beans.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 10g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 12g
• Protein: 30g
• Cholesterol: 90mg