Easy Chile
Submitted by ntretola
Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis no-fuss chile is about as straightforward as it gets. Brown up some ground beef with onions, dump everything into a big pot, and let it bubble away while you put your feet up.
The pinto beans soak up all that spiced, tomatoey broth and turn soft and creamy. A good pile of grated Cheddar or Colby on top melts into each steaming spoonful. Serve it with crackers, buttered bread, or warm tortillas for scooping.
Pro Tips
- Don’t drain the beans or tomatoes. Those juices are your broth and they build all the flavor in the pot.
- Go longer if you can. A half hour works, but a full hour of simmering lets everything meld together into something special.
- Season to taste at the end. The recipe keeps the spice level mild, so add cayenne, cumin, or extra chili powder if you like heat.
Variations
- Turkey chile: Swap the ground beef for ground turkey for a leaner bowl.
- Bean lovers: Toss in a can of kidney beans or black beans alongside the pintos for extra texture.
- Spicy kick: Stir in diced jalapeños or a spoonful of chipotle in adobo during the last 15 minutes.
Ingredients
Directions
Brown hamburger and onions; drain.
Combine all ingredients, including jui ces from beans and tomatoes, in large stew-pot.
Bring to a boil, reduce h eat and simmer for at least ½ hour: one hour would be better.
Serve with grated Cheddar or Colby cheese on top; serve crackers, bread and butter, or tortillas on the side for dipping into the chili.
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