Hamdi Saidani This easy and delicious chili recipe by Joanna Gaines is the perfect hearty meal for a quick weeknight dinner or a cozy weekend treat. Made with simple, everyday ingredients, it’s packed with rich, comforting flavors. Customize it to your taste and enjoy a steaming bowl of this classic dish topped with your favorite garnishes!
Recipe Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans
- 1 (14.5 ounce) can stewed tomatoes
- 1 ½ cups water, or as needed (Optional)
- 1 teaspoon chili powder, or more to taste
- 1 pinch garlic powder
- salt and pepper to taste
How To Make Chili Recipe?
- Cook the beef and onion: Place the ground beef and chopped onion in a large saucepan over medium heat; cook and stir until the beef is browned and the onion is softened (about 5-7 minutes).
- Combine the main ingredients: Add the tomato sauce, kidney beans, and stewed tomatoes (including their juice) to the pan. Stir well. If you prefer a thinner consistency, add the water and mix thoroughly.
- Season the chili: Sprinkle in the chili powder, garlic powder, salt, and black pepper. Taste and adjust the seasonings to your preference.
- Simmer the chili: Bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes, stirring occasionally.
Recipe Tips:
- Drain and rinse the beans: If you’re using canned kidney beans, make sure to drain and rinse them to remove excess salt and improve their texture in the chili.
- Use fresh onions: Freshly chopped onions add the best flavor and texture. Avoid pre-chopped onions as they may not be as crisp and flavorful.
- Adjust chili powder carefully: Start with 1 teaspoon of chili powder and taste as you go. You can always add more, but it’s hard to fix if the chili becomes too spicy.
- Simmer for flavor: Let the chili simmer on low heat for at least 15 minutes (or longer, if you have time). This helps the flavors blend together perfectly.
- Don’t skip the juice from stewed tomatoes: The juice adds a rich depth to the chili, so make sure to include it for the best taste.
How To Store Leftovers?
- Refrigerate: Let the leftover chili cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the chili to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight
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Joanna Gaines Chili Recipe
Description
This easy and delicious chili recipe by Joanna Gaines is the perfect hearty meal for a quick weeknight dinner or a cozy weekend treat. Made with simple, everyday ingredients, it’s packed with rich, comforting flavors. Customize it to your taste and enjoy a steaming bowl of this classic dish topped with your favorite garnishes!
Ingredients
Instructions
- Cook the beef and onion: Place the ground beef and chopped onion in a large saucepan over medium heat; cook and stir until the beef is browned and the onion is softened (about 5-7 minutes).
- Combine the main ingredients: Add the tomato sauce, kidney beans, and stewed tomatoes (including their juice) to the pan. Stir well. If you prefer a thinner consistency, add the water and mix thoroughly.
- Season the chili: Sprinkle in the chili powder, garlic powder, salt, and black pepper. Taste and adjust the seasonings to your preference.
- Simmer the chili: Bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes, stirring occasionally.
Notes
- Drain and rinse the beans: If you’re using canned kidney beans, make sure to drain and rinse them to remove excess salt and improve their texture in the chili.
- Use fresh onions: Freshly chopped onions add the best flavor and texture. Avoid pre-chopped onions as they may not be as crisp and flavorful.
- Adjust chili powder carefully: Start with 1 teaspoon of chili powder and taste as you go. You can always add more, but it’s hard to fix if the chili becomes too spicy.
- Simmer for flavor: Let the chili simmer on low heat for at least 15 minutes (or longer, if you have time). This helps the flavors blend together perfectly.
- Don’t skip the juice from stewed tomatoes: The juice adds a rich depth to the chili, so make sure to include it for the best taste.
Joanna Gaines Chili Recipe
