Joanna Gaines Chili Recipe

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?

1. 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).
2. 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.
3. Season the chili: Sprinkle in the chili powder, garlic powder, salt, and black pepper. Taste and adjust the seasonings to your preference.
4. 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

Check out More Recipes:

• Joanna Gaines Cacio E Pepe
• Joanna Gaines Meatballs Recipe
• Joanna Gaines Mexican Rice