My daughter asked for my chili recipe today, and I thought, “Maybe I should put this on the blog so we can both find it again!”
This is an easy, no-fuss chili made with ground beef, kidney beans, tomatoes, and taco seasoning. Nothing complicated. Just a warm bowl of comfort topped with shredded cheddar, sour cream, and crackers.
And now, when she needs the recipe, I can send her a link.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 small can tomato paste
- 2 cans red kidney beans
- 2 cans petite diced tomatoes
- 1 box beef broth, divided
- 1 packet taco seasoning, to taste—I use about ¾ of the packet
- Water, optional, to thin
For serving: Shredded cheddar cheese, crackers, and sour cream.
Instructions
- In a large, deep skillet or pot, sauté the diced onion until softened and translucent. Use a little cooking oil if needed.
- Add the ground beef and cook until fully browned, breaking it apart as it cooks. Drain the excess grease, then return the beef and onions to the pan.
- Stir in the kidney beans, petite diced tomatoes, and tomato paste. Mix well and heat through.
- Pour in about half of the beef broth. Stir in taco seasoning to taste. I like about ¾ of a packet.
- Add the remaining broth and stir. Let the chili simmer gently until hot throughout and the flavors come together.
- If you prefer a thinner chili, add water a little at a time until it’s the consistency you like.
- Serve warm with shredded cheddar cheese, crackers, and a dollop of sour cream.
Make It Your Own
The broth and seasoning are easy to adjust. Start with less seasoning, taste, and add more if you want it. Keep the chili thicker or add a little water for a brothier bowl.
Around here, the finishing touches are cheddar cheese, sour cream, and crackers. Set everything out and let everyone fix their bowl just the way they like it.
This recipe makes 6 hearty servings, and at today’s grocery prices, the whole pot costs $15.03 (about $2.50 per serving!) A warm, filling meal without a big grocery bill? You can’t beat that!
