What I love about this Chili recipe:
Award Winning: A quick, traditional chili recipe with meat and beans is something everyone should have in their recipe box. Every year readers reach out excited to report that this recipe won their chili cook-off! Adaptable: Feel free to jazz it up by adding bacon or extra sautéed veggies. To make it vegetarian, omit the meat and add extra beans. Or, try my Turkey Chili, or Spicy Chili. Many ways to serve it: We always adore chili as it’s own main dish with a side of cornbread, but I also love it served over Baked Potatoes, Cornbread Waffles, chili dogs, Stuffed Spaghetti Squash, Nachos, or French Fries to make Chili Fries.
Recipe Variations:
Add Bacon: cooked bacon would add a fun flavor twist. More Veggies: Chopped, sautéed bell pepper and celery, or even cooked cubes of butternut squash, or pumpkin would all be delicious. Meatless: Leave out the ground beef and sausage and double the amount of beans called for. Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy Chili recipe! Crockpot Chili: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours. Instant Pot Chili: Turn Instant Pot to sauté and brown the onion and meats. Discard the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.
Make Ahead and Freezing Instructions:
To Make Ahead: Leftover chili will keep well stored in an airtight container in the fridge for 3-5 days. Heat on the stove until hot before serving with your favorite toppings. Add Remaining Ingredients: Add the vinegar and cook for 1 minute. Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne. Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally. Serve this quick chili recipe in bowls with a dollop of sour cream and a sprinkle of cheese on top. I love serving chili with cornbread, biscuits, or a green salad. To Freeze: Freeze chili for up to 3 months, in a freezer-safe bag or container. Thaw overnight in the refrigerator and then rewarm on the stove or in microwave.
Side Dish Ideas:
Homemade Cornbread Cheese Crisps or Quesadillas Green Salad Potato Skins
I originally shared this recipe August 2019. Updated October 2021 and September 2023.
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