Family-Style Chuck Wagon Chili

This is a weeknight chili that doesn’t pretend to be anything fancier than what it is: ground beef, kidney beans, tomatoes, and a solid hit of cumin and chili powder, simmered just long enough to pull everything together. No all-day cook time, no hard-to-find ingredients.

Picante sauce does double duty here as both the liquid base and the heat source. It brings tomato, jalapeno, and onion flavors all in one pour, which is how this recipe stays so short on prep time. Brown the beef hard with garlic until it’s got some color, drain the fat, and everything else goes in the pot.

The green onions go in during the last 5-10 minutes so they keep a little bite. They add a fresh, sharp contrast to the warm spices that you don’t get from onions cooked into the base.

Pro Tips

• Break the ground beef into small crumbles while browning. Large chunks don’t distribute evenly and give you bites of plain meat with no chili flavor.
• Adjust the chili powder to your family’s heat tolerance. Start with the listed amount and add more after simmering if you want it spicier.
• Simmer uncovered so the liquid reduces and the chili thickens. Covering it traps steam and gives you a thin, soupy consistency.
• Serve over hot rice to stretch this into a heartier meal, or ladle it straight into bowls with shredded Monterey Jack and sour cream.

Variations

• Use ground turkey instead of beef for a lighter version.
• Add a can of corn or diced bell peppers for more color and texture.
• Stir in a tablespoon of masa harina during the last few minutes to thicken the broth into a velvety sauce.