Sooz's Not So Alarming Chili

A Mild, Crowd-Friendly Chili Built for a Big Pot

This is the chili you make when 16 people are coming over and half of them say no to spicy. The recipe earns its name by leaning gentle on the heat. Mild canned green chilies bring flavor without the burn of fresh jalapeños, and a measured half cup of chili powder keeps things warm rather than fiery.

Ketchup is the secret ingredient that ties everything together. Two-plus cups of it sweeten the broth and add a smoky tomato depth that goes beyond what plain tomato sauce can deliver. Combined with stewed tomatoes and tomato sauce, the dish develops a rich, multilayered tomato base over the simmer.

The two-stage simmer keeps the texture right. Meat and aromatics get 30 minutes alone to build flavor, then the partially drained kidney beans join for just 15 more minutes. Adding beans early turns them mushy; adding them late gives them just enough time to absorb the sauce without breaking down.

Pro Tips

• Drain the meat fat thoroughly after browning. Pooled grease ruins the broth.
• Brown the ground beef in batches to get real color rather than gray, steamed meat.
• Bloom the chili powder in the meat fat for 30 seconds before adding the wet ingredients to wake up the spices.
• Make this a day ahead. The flavors deepen overnight in the fridge.

Variations

• Add a chopped chipotle in adobo for smoky heat without overpowering the mild profile.
• Stir in 1 cup of corn kernels with the beans for sweetness and texture.
• Serve with cornbread, shredded cheddar, sour cream, and chopped green onions for the full chili-night spread.