Quick Homecooked Chili
When you forgot to start the slow cooker but still want a hearty bowl of homemade chili, this stovetop version has you covered. Ground beef, kidney beans, stewed tomatoes and cubed sweet potato simmer together in one skillet for a warming, comforting meal ready in about 30 minutes.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 sweet potato, cubed
- water, optional
- 1 teaspoon chili powder
- 1 pinch garlic powder
- salt, to taste
- pepper, to taste
- sour cream, optional
- sliced avocado, optional
Instructions
- In a large saucepan over medium heat, cook ground beef and onion until meat is browned and onion is tender, 5-7 minutes.
- Stir in tomato sauce, kidney beans, stewed tomatoes with juices, diced tomatoes with green chilies and cubed sweet potato.
- Add water to reach desired consistency.
- Season with chili powder and garlic powder. Add salt and pepper to taste.
- Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes.
- Serve with sour cream and sliced avocado, if desired.
Cook’s Notes
Cook the ground beef and onion until the meat is fully browned before adding the liquids, which helps build a deeper flavor base for the chili. Add water gradually while simmering so you can control the thickness and reach your preferred consistency.
Ingredient Swaps
Ground turkey or chicken can be used in place of ground beef for a lighter version, and black beans or pinto beans work well as a substitute for kidney beans. If you prefer a milder chili, use diced tomatoes without green chilies.
Serving Suggestions
Ladle the chili into bowls and top with a dollop of sour cream and sliced avocado for a cool, creamy contrast to the warm, spiced chili. It also pairs well with cornbread or a side of tortilla chips.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it has thickened too much.
Common Questions
Can I make this chili in a slow cooker instead?
Yes, brown the ground beef and onion first, then transfer everything to a slow cooker and cook on low for 4-6 hours for a similar result.
Can I leave out the sweet potato or use a different vegetable?
You can swap the sweet potato for a regular potato or omit it entirely if you prefer a more traditional chili.
How can I make this chili spicier?
Add extra chili powder, a diced jalapeño, or a dash of hot sauce while simmering to boost the heat to your liking.
