This Easy Loaded Chili is quick and flavorful! In this super simple recipe, ground beef simmers with onions, beans in a perfectly spiced tomato sauce. Top with sour cream, sharp cheddar and sliced green onions (we like Fritos or corn chips too!) completes this perfect bowl of chili. Serves 6 to 8 in under an hour.
Years ago, when I first made this chili, I was shocked to find that it was so effortless to make.
My whole life I thought chili took hours simmering away on the stove top. Only because it tastes like it does. In all honestly, all you need is a few ingredients and about 45 minutes. That is why this my go-to beef chili recipe. Not only is it super easy to make but it’s also hearty, filling and so comforting. I can only hope that it becomes your go-to recipe as well.
To Make This Easy Loaded Chili You Will Need:
- yellow onion
- lean ground beef
- chili powder
- celery salt
- tomato sauce
- pinto beans
- red kidney beans
- toppings like; plain nonfat greek yogurt, sour cream, green onions and extra sharp cheddar cheese.
Spray a dutch oven or deep sided pot with olive oil spray before adding in 1 medium diced yellow onion with a pinch of kosher salt. Stir and sauté for 5 minutes.
Once the onions have softened, add in the 2 pounds of lean ground beef. I use 90/10.
When the ground beef is no longer pink, drain off all the fat and discard. Then measure and add in 1 tablespoon chili powder, 1 teaspoon ground cumin and a few shakes of celery salt and cayenne pepper to the cooked beef.
Stir and cook for a minute, to open up those spices.
To this add in 2 (15 ounce) cans of tomato sauce. I also add a little water to each empty can, swirl it around to catch any extra sauce clinging to the inside of the can and add that in as well.
Next add in 2 cans (rinsed and drained) pinto beans and 1 can red kidney beans, also rinsed and drained. Along with 2 teaspoons kosher salt and 1 teaspoon sugar. Adding the sugar offsets the acidity of the tomato sauce.
Stir, cover and simmer on medium-low to low for 20 to 30 minutes.
This is the BEST chili, but every chili recipe needs some toppings. Am I right?
Top with plain nonfat greek yogurt or sour cream, extra sharp cheddar cheese and sliced green onions.
Simple. Classic. Delicious.
What more could you ask for in a chili recipe??
How To Freeze Chili And Reheat Later:
- COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
- PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
- FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
- STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
- REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
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