Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 7, 2011 07:36 AM

Weekday chili recipe? Not complicated, please

Hello -

Looking for a great, but straightforward, cooking recipe. Not interested in home-smoking peppers or anything.

Want to make one batch for a meal and then have leftovers. Beef (hamburger, preferably) based might be best, with beans.

Maybe something in a crock pot?


  1. Click to Upload a photo (10 MB limit)
  1. Chili purists will probably shudder at this but I like it for simple quick dinners. When it calls for simmering, you can put it in the crockpot:

    Sometimes I add some beer in place of water but then cook it on the stove a little longer for it to evaporate. It can taste pretty strong in the crockpot if you don't.

    1 Reply
    1. re: chowser

      I do 2 pounds ground beef, a bag of frozen chopped onions, bag of frozen chopped peppers, 2 cans of chunky crushed tomatoes, a can of black beans, a can of chick peas, and seasonings (chili powder, ground cumin, paprika, kosher salt, black pepper, red pepper flakes, etc).

      Great in the crock pot! That's the only way I make chili.

    2. 1lb. ground beef
      1 onion sliced thin
      1 16oz can dark red kidney beans, undrained
      1 16oz can diced tomatoes
      2 Tbls. Spice Island chili powder

      Saute onion in enough oil to cover bottom of skillet. Add ground meat. Salt and pepper lightly. Brown meat. Add chili powder. Cook stirring to absorb chili powder. Add tomatoes and beans. Cover skillet and simmer about 20 minutes. Salt to taste. Serve.

      I thought about posting this under an assumed name. This is Oklahoma chili. I've only been in Texas for 51 years. We still make it this way, however. Quick and simple.

      1. We like this "copycat Wendy's" chili -- the ingredient list sounded good, and it was!

        1 Reply
        1. re: blue room

          when i saw that quart of tomato juice, i said "aha" that is why their chili has that "bright" flavor..

        2. I do a variation on the Consumer Reports Chili. I always use two different kinds of beans. I also use 5-6 Tbs of Gephardt's chili powder and either a large can of tomatoes or that amount fresh or frozen.

          Consumer Reports Chili

          1 pound ground beef
          1 clove minced garlic
          1 large -- finely chopped onion (about 1 cup)
          1 medium -- finely chopped green bell pepper
          4 tablespoons chili powder
          1 tablespoon cider vinegar
          1/4 teaspoon ground allspice
          1/4 teaspoon ground coriander
          1 teaspoon ground cumin
          1/2 teaspoon salt -- (or to taste)
          1/2 cup water
          2 cups canned crushed tomatoes -- (16-oz. can)
          1 can red kidney beans -- with liquid (16-oz. )

          Cook beef, garlic, onion, and green pepper in heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to boil. Cover and reduce heat. Simmer chili for 45 minutes, stirring frequently.

          Variations: To make chili hotter, add cayenne pepper or liquid pepper sauce. For thicker sauce and fuller flavor, add masa (corn flour). To improve flavor, let chili simmer longer; chili often tastes better the second day, after ingredients have had a chance to blend overnight.

          Beanless chili: Follow basic recipe. Omit beans; use 2 lbs. lean ground beef and 3/4 tsp. salt.

          Meatless chili: Follow basic recipe. Omit beef and water. Use 1 Tbs. vegetable oil to sauté garlic, onion, and pepper. Add 16-oz. can garbanzo beans and 16-oz. can pinto beans.

          1. This is basically how my mother used to make chili. I use ground turkey, with 6% or 7% fat (never 0% fat--it's like cardboard), but you can use ground beef. She always did. 15% fat.

            3 T. olive oil
            1 large onion, chopped
            4 cloves of garlic, chopped
            1/4-1/2 c. Penzey's ground ancho chili
            1 t. ground cumin
            1 t. cayenne
            2 # ground meat
            1 28 oz. can of diced tomatoes, with liquid
            1 large green pepper, diced
            1 14 oz. can of kidney beans, rinsed

            Heat oil in large dutch oven. I use 5.5 qt round Le Creuset.

            Saute onion, then salt and sweat onion with lid on.

            When onion is translucent, add chopped garlic.

            Pour in ancho chili, cumin, and cayenne, and stir about a minute to get rid of "dried" flavor.

            Add meat and break into chunks. Brown meat on all sides.

            When meat is cooked nearly all the way through, add tomatoes. Cook 1/2 hour, stirring occasionally.

            Add diced green pepper. Cook 15 minutes.

            Add kidney beans. Cook 15 minutes-1/2 hour.

            You're done cooking when green pepper has no more crunch. I add them last because I don't like them to turn to absolute mush, but I don't like crunch, either. Adjust for salt.

            I eat it with sour cream and grated cheddar, but use what you like to top it.

            I have never used a crock pot, so I can't tell you anything about how it would cook in one.