Gene Bartz World Famous Chili

Sometimes the best chili is the simplest one. Gene Bartz’s recipe uses just five ingredients: lean ground beef, red kidney beans, canned tomato soup, chili powder, and ketchup. Everything goes into the crockpot, and 8 to 10 hours later you’ve got a thick, beefy chili with zero babysitting.

The tomato soup acts as both the liquid and the base, creating a smoother, thicker sauce than diced tomatoes or tomato paste would. The ketchup adds sweetness, vinegar tang, and body. Together they build a sauce that coats everything and clings to a spoon.

Don’t let the short ingredient list fool you. The long, slow cook time is where this chili develops its depth. Ten hours of low heat melds everything together and concentrates the flavors into something that tastes like it took far more effort than it did.

Pro Tips

• Brown the ground beef before adding it to the crockpot if you want deeper flavor. It’s not required, but the Maillard reaction adds a savory dimension raw beef can’t.
• Use lean ground beef to avoid a greasy layer on top after hours of slow cooking.
• The ketchup amount is flexible. A full bean-can-sized portion gives a sweeter chili; use less for a more savory result.
• This chili thickens as it sits. If reheating leftovers, add a splash of water or broth to loosen it up.

Variations

• Add diced onions and minced garlic for more aromatic depth with minimal extra effort.
• Stir in a can of diced green chiles for a mild Southwestern heat.
• Top with shredded cheddar, sour cream, and sliced scallions for a loaded bowl.