Easy Chili

At last I am posting this week.  This is my very busy week at work, so I have had to do everything in stages.  For instance, I made this chili and the accompanying cornbread yesterday, but didn’t have time to finish the photographing and editing before I went to work.  So, today I finished things up and that, my dears, is why I am posting!   Good thing I love my job.
This chili recipe is one that has evolved over the years.  I am not sure that I had ever made chili twice the same way until I finally wrote this recipe down.  Even so, I accidentally made it with too much chipotle today and didn’t know I had done it until I was eating it at the end of work tonight.  It was a little too warm even for me.  I don’t know what Honey Buns thought of it, but I’m suspecting that his first bite was a bit of a surprise.  Oops.

One thing that I can tell you for sure, though, use the chipotle chili powder.  It gives such a wonderful smoky flavor to the chili.  As I have said before in other recipes, you can find chipotle chili powder in the spice section of your grocery store and it is made by McCormick.  I have really become a fan of this product.

And one more thing.  Yes, this chili recipe has beans.  I like beans so I use them.  Some chili purists use beef chunks only and certainly that style of chili has its place.  However, I like chili made with beans because I get tired of chomping on all beef.  That’s just the way it is with me…a little beef, some beans, a bit of tomato…and corn bread as a nice complement.

Easy Chili
Recipe by Terri @ that’s some good cookin’
Printable Recipe

  • 1 pound ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 (15 ounce) cans diced tomatoes
  • 2 (15 ounce) cans small red beans
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water
  • 1-2 tablespoons chili powder
  • 1-2 tablespoons brown sugar
  • 1 tablespoons beef soup base mix or 3 beef flavored bouillon cubes
  • 1 teaspoon chipotle chili powder (you could substitute a pkg. of chipotle seasoned taco mix and use less chili powder)
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder

Put ground beef, onions, and garlic in frying pan. Sprinkle to taste with salt and pepper. Cook over medium heat until meat is lightly brown and onion is translucent. You might need to add a little water to keep things from sticking to bottom of pan.

Toss the beef mixture and all of the remaining ingredients into your favorite crock-pot, set on low for about 5-8 hours, and merrily walk away. When you are ready, serve the chili topped with a little grated cheese and cornbread on the side.

that’s some good cookin’ Copyright 2010


  1. n82 says

    We made this tonight and LOVED it. I couldn’t find the chipotle chili powder ANYWHERE in my grocery store. And I forgot to get the seasoned taco mix – so we omitted these altogether.

    It was still delicious, and so easy and simple to make!

    Thank you!

  2. n82 says

    I just had to come back and write this. Not only was the chilli fantastic the first day…it was EVEN better the next day!!!!!

    Will become a regular in our house.

  3. says

    Ok so I don’t know why we decided to change this chilli up because we loved it as it is…anyway were glad we did because now we have a vegetarian version that we also love!

    We omitted the meat and replaced it with 1 red pepper, 1 yellow pepper, 1 orange pepper and 1 16 oz can of dark red kidney beans.

    It was delicious.

  4. says

    That’s the beauty of chili, it is ever changing. Good for you that you’ve made up your own version! When I first started making chili I used to use dark red kidney beans and they were great. I’m not sure why I stopped…Maybe because I watched too many chili cook-offs on TV and they never used kidney beans and I felt like I wasn’t making “real chili”. Silly me. Chili is whatever you say it is, right? And speaking of chili, I ought to post my friend’s white chicken chili.

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