Chili

Name: Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound lean ground beef; ½ cup chopped green sweet pepper (1 small); ½ cup chopped onion (1 medium); 4 cloves garlic, minced; 1 15 ounce can tomato sauce; 1 15 ounce can red kidney beans, undrained; 1 14.5 ounce can diced tomatoes, undrained; 2 - 3 teaspoon chili powder; ½ teaspoon salt; ½ teaspoon dried basil, crushed; ¼ teaspoon ground black pepper; Shredded cheddar cheese (optional); Chopped onion (optional); Dairy sour cream (optional); Crushed red pepper (optional)

139 Ratings
5 Reviews

Our basic chili recipe has been a tried-and-true BH&G favorite for decades. Make the easy chili recipe stand out by piling on extra cheese, onions, and sour cream.

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Nutrition Info

Directions

Step 1
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

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Step 2
Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

Chili for Two:

Prepare as above, except divide all ingredients in half.

Cincinnati-Style Chili:

Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Nutrition Facts

Per Serving:

381 calories; fat 15g; cholesterol 71mg; saturated fat 6g; carbohydrates 35g; insoluble fiber 9g; protein 32g; sodium 1265mg; potassium 905mg; calcium 111.1mg; iron 5.2mg.

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Better Homes & Gardens Member

10/18/2017

The original chili is good. The recipe you are using for Cincinnati chili is not like Cincy chili. We do not use chili powder, the meat must be slowly boiled and broken into fine pieces, and add a bay leaf. Use super finely grated cheddar cheese, I mean lots of cheese for it. Also oyster crackers are our traditional choice. Simply the best chili anywhere here in CIncy.

Better Homes & Gardens Member

01/13/2015

We are having a chili cook off in a couple of weeks I was just looking to see if anyone made chili the way I do so thanks for Sharing This Great Recipe !! :)

Better Homes & Gardens Member

01/07/2015

Great recipe! Easy to make and love it even better in the slow cooker! I add ground cumin to the recipe for that "chili" taste. :-) I also add a can of the mild Rotel tomatoes to it, for a little kick.

Better Homes & Gardens Member

01/06/2014

I loved it! It was so easy to make! I doubled the beans and tomatoes, and added oregano. I will definitely make it again. :P

Better Homes & Gardens Member

11/26/2013

3 stars, I'll make again, a good, easy, basic "tomatoey" chili. Nice & thick! I used 4 teaspoons chili powder because we like it with a little more heat. We like beans so next time may add a 2nd can---there's plenty of meat. I thought it was much better with cheddar & sour cream added.

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Chili

Gallery

Recipe Summary

Ingredients

Directions

Chili for Two:

Cincinnati-Style Chili:

Nutrition Facts

Reviews (5)

All Reviews for Chili

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Chili

Gallery

Recipe Summary

Ingredients

Directions

Chili for Two:

Cincinnati-Style Chili:

Nutrition Facts

Reviews (5)

All Reviews for Chili