Today I’m sharing my favorite and best chili recipe for kicking off the fall season. There’s nothing like chili to make me feel warm and cozy inside, from my tastebuds down to my toes. I’m pretty sure the rest of the family feels the same way, because they keep coming back for more.
“There’s No Place Like Home” Autumn Blog Hop
We are all in for a special treat today, because I’m joining the “There’s No Place Like Home” Autumn Blog Hop. Eleven bloggers including our host Rachelle of My Hubbard Home are sharing their favorite fall recipes. This fun group will be getting together several more times in the coming weeks to share fall shopping ideas, wreaths, crafts and tablescapes.
If you’re hungry for more fall recipes, then you’ll enjoy clicking through all the links at the bottom of the post. Get ready for mouthwatering appetizers, mains, sides and desserts.
A big hello and welcome if you’re stopping by from My Humble Home & Garden I’m thrilled to have you here. Debra’s French Apple Pie sounds so delicious!
One of the first recipes I make every fall is chili. To me it signals the beginning of shorter daylight hours, crisp evenings and the perfect excuse to wear plaid. And yes I have plaid napkins too!
Best Chili Recipe
- 1 tablespoon olive oil
- 1 cup yellow onion finely chopped
- 2 pounds ground beef
- 1 28 ounce can peeled tomatoes
- 1 15 ounce can tomato sauce
- 2 15 ounce cans pinto beans drained and rinsed
- 1/2 cup water
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed pepper flakes
- 1/2 teaspoon cayenne pepper (optional)
- In a large pan or dutch oven add olive oil and chopped onions. Cook for a few minutes until soft then add ground beef.
- Cook ground beef until evenly brown.
- Add peeled tomatoes, tomato sauce, pinto beans, water and spices.
- Bring to a boil, then reduce heat to a simmer for 30 to 45 minutes covered.
- Serve hot with your favorite toppings, tortilla chips or cornbread.
Chili Toppings
- shredded cheddar cheese
- sour cream
- jalapeno slices
- avocado slices
- diced green onions or diced red onion
Recipe Notes:
Substitute crushed tomatoes for whole peeled tomatoes if you wish. I find that whole peeled tomatoes are usually better quality. It only takes a minute to cut up the whole peeled tomatoes before adding to the ground meat.
Cayenne pepper can be optional when using crushed pepper flakes. My suggestion is to season to taste so that the chili isn’t too hot, that way you don’t overwhelm the good spicy flavors.
Want to make something extra special to go with a batch of chili? See my post Johnny Cake Recipe With Green Onions And Chives. If you’re not sure what Johnny Cakes are then you definitely need to take a look!
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal recipes that you can use right now!
Our Autumn Blog Hop continues with Rachelle of My Hubbard Home and her apple crisp recipe. Yum! Be sure to check out the rest of my friends below.
My Humble Home and Garden / Thistle Key Lane / My Hubbard Home / Karins Kottage /
Mantel and Table / Virginia Sweet Pea / First Day of Home / Blue Sky At Home /
Calypso in the Country/ My Family Thyme / The Painted Apron
Thank you for joining us!
Cheers!
©2020 Best Chili Recipe post first appeared on Thistle Key Lane.
BEST CHILI RECIPE
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion finely chopped
- 2 pounds ground beef
- 1 28 ounce can peeled tomatoes
- 1 15 ounce can tomato sauce
- 2 15 ounce cans pinto beans drained and rinsed
- 1/2 cup water
- 2 tablespoons chili powder
- 1 tablespoon Smoked Paprika
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed pepper flakes
- 1/2 teaspoon cayenne pepper optional
Instructions
- In a large pan or dutch oven add olive oil and chopped onions. Cook for a few minutes until soft then add ground beef.
- Cook ground beef until evenly brown.
- Add peeled tomatoes, tomato sauce, pinto beans, water and spices.
- Bring to a boil, then reduce heat to a simmer for 30 to 45 minutes covered.
- Serve hot with your favorite toppings, tortilla chips or cornbread.
Notes
- shredded cheddar cheese
- sour cream
- jalapeno slices
- avocado slices
- diced green onions or diced red onion
Yum – looks like a great recipe! 🙂
Jenna ♥
Stay in touch? Life of an Earth Muffin
Thanks Jenna, it’s delicious every time!
Sounds delicious, Michelle and I love your beautiful photos. We use similar ingredients but I’d love to try it your way!
Shelley
Thanks Shelley! That pot of chili didn’t last long around here!
Michelle, I always look forward to a large pot of chili at the beginning of fall. Your chili and those johnny cakes sound like a match made in heaven. Both recipes will be tried this fall at MHH!
And, thanks for the tip about the canned tomatoes. I never really thought about it before, but will pay attention next time.
Thank you for joining in the hop 🙂
Hugs,
Rachelle
Thank you for hosting our blog hop Rachelle! I’m heading over to read your apple crisp recipe.
Oh my, Michelle! I’m definitely making this. It sounds so tasty, and your photos really bring it to life. Chili is the perfect fall soup. Beautiful presentation!
Thank you Crissy for your sweet comments! You are so right chili is the perfect fall soup or at least it is around our house. 🙂
I can’t wait for a steaming cup of chili on a chilly fall evening! Now I’ve got your recipe, all I need is cooler temps! Thanks for sharing your recipe Michelle!
Jenna
Thanks Jenna! I know what you mean about cooler temps. We had a little taste of fall last week but it didn’t last very long.
Oh that looks fabulous Michelle! I can’t wait to try it on a cold day! Soon! 😉
Thanks Barbara! This recipe is perfect every time I make it. Hope you will give it a try.
We love chili and I’m looking forward to making my first pot for fall very soon. I’ve got your recipe pinned so that when it’s chili making time, I’ll be ready to try your version.
Thanks Paula, you won’t be disappointed. Happy Fall!
Michelle, You are so right about chili ~ it really makes you feel like fall is here. There are so many versions, especially here in Texas. Definitely will try yours.
I think you’re right Carol, we all grew up making it a little different.
I am always on the look out for a great chili recipe and this sounds perfect! Once it starts to cool off I am definitely making this! So fun to be on this blog hop with you!
Hugs,
Kainr
Great I really hope you will enjoy the recipe Karin. So much fun to be included on this hop with you too! Hugs!!
This looks so good right now! Great idea to add the jalapeno and avocado to the usual toppings. The last couple of days have been cool here. This recipe is like perfect timing.
Thank you Debra! Any time we have a dip in temperature it’s chili weather!
This is the PERFECT season for chili and this looks so tasty! We’ve been making a couple of different varieties of chili lately including a vegetarian one with sweet potato that is delicious! Also, chili is an excellent excuse for cornbread, so there’s that!
Yes I have to admit I have weakness for cornbread and it’s so good with chili!