Easy Beef Chili Recipe

My easy beef chili recipe is a staple for us when the weather gets cold. Perfect for whatever makes you autumn go round, from football season to the pumpkin patch!

Leaves are turning. The fields are turning up clouds of dust as the combines tackle the harvest.

There’s a chill in the air that says, “it is time.”

Time to make chili.

Sure, there are a lot of chili options out there . White chicken chili. Green pork chili. But the standard, by my count, is a classic beef chili.

Gather the Ingredients

• Ground Beef, 2 pounds
• Onion, 1 large, diced
• Mrs Grimes chili beans, 3 15.5 oz cans (Regular and/or spicy)
• Whole canned tomatoes, 1 pint, OR 5-6 fresh medium tomatoes
• Olive Oil
• Real Salt/Pepper

Assemble your Beef Chili

First up, in a large pot, such as a Dutch Oven, drizzle 1 tablespoon of olive oil. Sauté the diced onions on medium heat until soft.

Then, add your thawed ground beef to the pot. I like to use this chopper tool to chop up the beef, cooking until it is all browned through. I salt and pepper the ground beef at this point, as well. (Be sure to check our Farm Store for ground beef!)

Next, I add 3 15.5oz-cans of Mrs Grimes chili beans. (This is the brand available in our local Hy-Vee, but when I have the option, I also really like Brooks chili beans!) I will use 2 cans of the Mild variety and 1 can of the Spicy variety. You could do any combination you see fitting, depending on your spicy tolerance. (You’ll need a can opener for this step).

Give the beef and chili beans a good stir.

Lastly, add your tomatoes. If I have fresh tomatoes available, I’ll dice and add 5-6 tomatoes to the beef chili. Alternatively, 1 pint jar (or 1-15 oz can) of whole tomatoes can be added. Stir to incorporate.

Allow to simmer over low heat for the next 3-4 hours, stirring occasionally. The longer, the better! Not only does it make the house smell delicious, but also allows the flavors to “marry”. We actually think chili tastes best the next day!

The fixin’s

It’s not a proper chili night without the toppings! Choose what you want to customize your beef chili. Here’s some examples of toppings we like:

• Sour Cream
• Shredded Cheese
• Fresh Chives
• Hot Sauce
• Raw onion, diced
• Saltine Crackers
• Oyster Crackers
• +/- Noodles (Not in my chili! But I hear some folks like it and I can see the appeal if you are wanting to “stretch” the recipe. Do what you want.)

The Controversy of sides for Beef Chili

What do you think goes well with a beef chili? Apparently, this is a controversial topic.

Here’s my life experience.

Growing up in Indiana, Mom always made cornbread at home to go with chili. At school, we were served beef chili with a white bread peanut butter sandwich (does that fact age me?).

Here in Iowa, I have encountered people who claim that CINNAMON ROLLS are an appropriate and acceptable side for beef chili. It’s even served this way in schools! I have heard similar claims from people in Missouri and Nebraska.

How does that even work? Do you eat all the chili, then all the cinnamon roll? Does one dip the cinnamon roll in the chili? Please, share your insight, if you have it.

Then, there are the noodle people. I don’t quite know what to do with them. Noodles belong neither in nor on chili, in my opinion.

Which camp do you fall in?

Cornbread? Peanut butter sandwiches? Cinnamon rolls? Noodles?

Count me 100% in the cornbread category. Hot cornbread, fresh from the oven, slathered in butter. Eat it on the side. Dip it in the chili. Or crumble it and stir it in. Any option is acceptable in my book!

Let me know in the comments!

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