So, Here’s the Story Behind My Chili (Spoiler: It Involves Socks)

Okay, here’s the deal: I don’t think there’s a week in November (or February, or honestly, even June in my house, because my family runs cold!) when I don’t make this ground beef chili. The first time I made it, I managed to splash tomato sauce all down my slippers. Fun fact: hot chili sauce will not come out of fuzzy socks (trust me on this). That was years ago and now, somehow, cooking chili is an unofficial signal for everybody to come hang in the kitchen. There’s always someone—usually my kid or partner—poking their nose in to “check if it’s ready yet” and then wandering off with a spoonful. If that’s not approval, I don’t know what is!

Why I Keep Coming Back to This Chili (Even When I’m Out of Beans)

I make this chili when my energy is at a “let’s just toss it all in there” low, or when I have people showing up unexpectedly (and let’s be real, there’s always that one friend who brings someone you’ve never met). My family goes wild for it because it’s hearty enough to fill you up, but also—you can totally top it with a ridiculous amount of cheese and nobody judges you. Once, I even made it with lentils instead of beans because I was out, and honestly it still got demolished. (But don’t let my dad near the kitchen if you do that; he’s a bean purist and will give you the side-eye.)

The Ingredients (plus a Little Leeway for Substitutions)

1 lb (450g-ish) ground beef (sometimes I do half beef, half turkey if that’s what needs using up)
1 medium onion, diced – any color really, red onions are kind of fun for a change
2–3 cloves garlic, minced, unless you’re a garlic fiend like my buddy Dave—add more!
1 bell pepper, chopped (I go with whatever’s affordable, though I’ll swap in a poblano for a hint of heat sometimes)
1 can (14.5 oz) diced tomatoes – any low-sodium store brand is fine; my grandmother swears by Hunt’s but personally, I can’t always taste the difference
1 can (15 oz) kidney beans, drained & rinsed – or black beans, or heck, even pinto beans if those are rolling around in your pantry
1 can (8 oz) tomato sauce (or whizz up some canned tomatoes in a pinch, which I’ve done… quite often)
2 tbsp chili powder (sometimes I play it safe and start with less, then ramp it up at the end because, surprise! my spice tolerance changes weekly)
1 tsp ground cumin – crucial, but a little smoked paprika never hurt anybody
1/2 tsp dried oregano (or Italian seasoning if you’re feeling wild, but not both—trust me, tried that)
Salt and black pepper to taste
1 cup beef broth (or, hack: water + a bouillon cube because I always forget to buy broth)

Let’s Cook Some Chili (Or at Least Attempt To)

Brown the Beef: Grab a big pot (I use my slightly dented Dutch oven—don’t worry, the chili doesn’t mind). Toss in the ground beef over medium heat. Stir it around till it’s not pink anymore. If your beef throws off a ton of grease, spoon some off—unless you like things extra-rich, in which case, your call!
Sneak in the Veg: Add your onions, garlic, and bell pepper to the beef. Stir, let them soften for about 5 minutes. This is usually my cue to sneak a taste (don’t judge—it’s good to check the seasoning early on, right?).
Add Everything Else: Dump in the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, oregano, a sprinkle of salt and pepper, then pour in the broth. If it looks a bit odd right now, don’t fret; chili always seems a bit chaotic before it comes together.
Simmer and Wait, Kinda: Crank the heat up just until it gently bubbles, then turn it down low. Let it do its thing for 25-30 minutes, stirring now and then. It thickens up the longer you leave it, so if you have all day, good for you; most times, I cave after half an hour ’cause the aroma’s killing me.
Taste and Adjust: This is when I grab a spoon and start playing—maybe another dash of cumin? Runs hot with chili powder? If it’s too thick, I’ll splash in more broth or water. Too thin, just let it bubble with the lid off for a few more minutes.
Sling it into bowls and pile on your favourite toppings (cheese for me, all day, plus a splash of lime if it’s around).

Notes I Learned the Messy Way

This chili tastes even better the next day—I’m not joking (kind of like pizza, honestly). The flavors just hang out together and taste richer.
Don’t panic if you add too much salt; just toss in a cooked potato to soak some of it up, then fish it out before serving. Or leave it if you have a potato-loving spouse, which, in my case, is inconvenient but not the end of the world.
Ran out of beans? I’ve skipped them (by accident and on purpose). It’s still chili. Maybe not classic, but still real tasty.

Experiments That (Mostly) Paid Off – Chili Variations

Once tried chocolate—like a square of dark chocolate toward the end. Wildly good, not sweet at all; gives a little somethin’.
Swapped in ground pork (it was fine, a bit fattier, probably not my go-to but solid in a pinch)
I added corn once—looked beautiful, but my kid picked out every kernel. Happy accident for me (love corn); less so for them.
Tried a tofu version, but it just kinda sat there sadly in the pot. Maybe I did something wrong?

Equipment You (Might) Need, But Not Really

I use a Dutch oven (it’s chipped, whatever), but any big pot will do. No lid? Just use foil—works fine unless you want to peek in a thousand times, which I always end up doing. Don’t have a garlic press? Smash cloves with the side of a knife and cut them up tiny—it’s basically the same thing, in the end.

How to Store Chili (If You Even Have Leftovers)

Chili keeps well in the fridge for up to 4 days, or in the freezer for maybe a couple of months (but honestly, it never makes it more than a day in my fridge—people keep stealing spoonfuls when they pass by. Refrigerate in an airtight container. And if you do freeze it, I’d suggest thawing it slowly in the fridge, because microwaving from solid just makes it weirdly watery for some reason.)

How I Love to Serve It (And What the Rest of the Crew Demands)

Bowls, loads of shredded cheddar, a dollop of sour cream, some chopped green onions. Saltines or tortilla chips on the side are standard, but once I put chili over rice (which I heard is a thing in Cincinnati) — it’s unexpectedly amazing. My brother insists on making chili dogs; I avert my eyes but secretly think he’s onto something. Add cornbread if you’re feeling extra—Jiffy mix is fine; who’s judging?

“Don’t Do What I Did!” My Chili Pro Tips

I once cranked the heat to max thinking it’d go faster—nope, just burned the bottom. Slow and steady, folks.
Forgetting to drain beans leaves you with chili that’s oddly, well, bean-juice-y. Drain ’em, it’s worth the 10 seconds.
If you taste it and think it’s a bit bland, wait five minutes. Flavors need time to say hello.

Your Chili Questions, Answered Because I Actually Get These

Q: Can I make this vegetarian?: Absolutely. Use lentils or even crumbled mushrooms (which sounds odd but actually gives a decent texture)—in fact, check out Cookie+Kate’s veggie chili, I use it when my vegan cousin visits (don’t tell Granny).
Q: How spicy is it?: Honestly, it depends on your chili powder (they’re not all created equal—I learned the hard way with one bag from the market). Taste at the end. You can also throw in a diced jalapeño for more fire, or serve hot sauce on the side. If you’ve got questions about which brands, Serious Eats does great breakdowns.
Q: What goes best on top?: Cheese for me, all the way. Kids like crushed Fritos; my other half puts pickled onions sometimes (fancy!). Or check this toppings list from Simply Recipes if you’re stuck.
Q: Can I use a slow cooker?: Tried it a couple of times—works fine, just brown the beef and onions first, then dump everything in and set on low for 6 hours. Not as quick as stovetop, but it makes the whole house smell amazing all afternoon!

And that’s basically it, at least as best as I can get it down while chasing the cat off the counter and shooing hangry people out of the kitchen. If you ever want a chili night, give this a go—and let me know what oddball variations you try. Sometimes the accidents become the new family staple, right?