Dinner Soup

Hearty Homemade Chili

This Hearty chili is a classic no-frills recipe that hits the spot on a cold fall or winter evening! See below the recipe for notes and substitutions!

Prep time 15 min.

Cook time 1-5 hours

Serves 8

  • 2 tablespoons olive oil
  • 1 lb. ground beef
  • 3/4 cup onion diced
  • 2 garlic cloves minced
  • 3 Tablespoons all purpose flour (optional if you prefer a thinner chili)
  • 1 1/4 cup whole kernel corn
  • 2 15 oz. cans mild chili beans with sauce.
  • 1 cup beef broth
  • 2 1/2 cups tomato juice
  • 15 oz. stewed tomato chunks drained. (or see note below)
  • 2-3 teaspoons taco seasoning
  • 1 1/2 teaspoons chili powder
  • 1/8 teaspoon cayenne pepper (*see note)
  • 2 teaspoons Italian seasoning (optional)
  • Salt (to taste)
  • 1 cup marinara or tomato sauce

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Stove top:

  1. In a large stock pot, brown ground beef with onions and garlic, in olive oil. Drain beef if needed, then stir in flour until well combined.
  2. Add corn, beans, tomato chunks, beef broth and tomato juice to browned beef. Stir well, then stir in seasonings and salt to taste.
  3. Bring to a boil, then lower heat to med-low and stir in tomato sauce/marinara. Stir well and simmer for 40-60 minutes, stirring occasionally.
  4. Cool slightly before serving.

Slow Cooker:

  1. Brown the ground beef along with onions and garlic in olive oil. Add 3 Tablespoons flour (optional) and stir to combine with the beef mixture.
  2. Place the beef mixture in a 6-7 quart crockpot, then add corn, beans and tomato chunks. Add broth, juice and seasonings. Stir well to combine, then stir in the marinara or tomato sauce and add salt to taste.
  3. Cover and cook on low for 5-7 hours or on high for 3-4. Enjoy!

This Chili Pairs very Well with Cornbread or Copycat red lobster biscuits. Add a salad for a well balanced meal!

Step 1 for slow cooker method: Brown beef, onions and garlic and add flour if you prefer a thicker chili.

Note 1* My personal preference is to use frozen sweet corn, but you can also use 15 oz. canned corn kernels, drained.

Note 2* You can substitute chicken broth or 1 cup water and 1 beef bouillon cube for the beef broth.

For the a fresher option than stewed tomatoes try adding Roasted Tomatoes instead! This is my personal preference and one of the main reasons I keep frozen roasted tomatoes on hand throughout the winter months!

Step 2: Add beans, corn and stewed or roasted tomatoes to the crockpot.

Note*

This chili has a mild heat with the addition of cayenne pepper. My husband and I love it with a little heat, however it was a little spicy for my toddlers. Feel free to omit the cayenne pepper if you are sensitive to spicy foods!

Step 2 continued: Add the remaining ingredients and stir to combine the seasonings. Add salt to taste.
Step 3: Cook the chili low and slow (or on high in a pinch) and Enjoy!
Feel free to pin this recipe for later (Pinterest icon below) and show off your creations by tagging me on Instagram at thismom.cooks (Marilyn Peight). Thank you for your support!!

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4 Comments

  1. […] roasted tomatoes are a delicious addition to pasta, chili, taco soup and so much more! See tips below for adding frozen, Slow Roasted Tomatoes to these […]

  2. Kathleen McClellan says:

    Sounds delicious, I appreciate your recipes.

    1. marilynpeight says:

      Thank you, Enjoy!

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