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.
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.
Recipe Notes
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 is 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.