This Classic Chili recipe can be made with or without meat and uses creamy tomato soup for a twist!
Ah, there’s nothing better than cozying up with a big bowl of chili, a blanket, and some football. Who am I kidding – no football here, it’s more like Grey’s Anatomy or Scandal. Regardless of how you veg-out, this chili will hit the spot.
Now that it’s getting dark sooo early, I love making a big batch of chili on a Sunday night (ahem, Sunday night dinners are my favorite if you haven’t noticed) and snuggling in to pretend the weekend isn’t ending. The best part is that chili on Sunday means I have chili leftovers all week. If there’s something better than having chili warm off the stove, it’s that it’s the gift that keeps on giving, with its melding of flavors as it waits to be gobbled up the next night.
This recipe is a take off of the chili I had growing up, which means it’s super simple, adaptable, and a timeless classic. If you don’t already have a go-to chili recipe, give this one a shot. If you have a go-to, let’s compare notes!
Start by sauteing some onion, jalapeno, and garlic in butter (or an oil of your choice if you prefer).
Add in the perfect spices: chili powder, cumin, cayenne pepper. Smell the spicy comfort of the chili coming together — ah, I love it!
This is where it gets even more adaptable! If you’re a meat eater, go ahead and start browning some meat in the delicious base. If not, leave it out and add an extra can of beans.
When I make it for the BF and myself, I often brown the meat in a separate pan and he adds it to his chili once it’s done. It’s a win-win for both of us; he gets his chili filled with meat, and I get my meatless chili. Compromise is the name of the game.
Add in the beans (remember, an extra can if you’re not doing the meat thang), diced tomatoes, and wait for it — tomato soup.
Is this a thing? Have you done this before? I know it might sound bizarre to some of you. It’s how my mom did while I was growing up and I can’t part with it. Adding tomato soup makes it, well, a little more soupy (duh, I know), and it gives the chili a rich a creamy flavor that I love oh so much.
That’s it! Let it simmer away for a bit to thicken up and let the flavors come together.
My other favorite part about having chili on dark fall nights – CHEESE! Lots and lots of cheese. So much cheese it strings all over when you try to eat. But it doesn’t matter, because it’s cheese. And there’s nothing that tops extra cheesy chili.
Serve with warm corn bread or beer bread and you’ve got one tasty meal!
- 1 Tablespoon butter
- 1 medium yellow onion, diced
- 1 - 2 Tablespoons jalapeno pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- 1.5 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 pound ground beef (optional)
- 2 15-ounce cans kidney beans
- 1 15-ounce can black beans (add an additional can if omitting meat)
- 1 15-ounce can diced tomatoes
- 1 32-ounce box of tomato soup (I use creamy)
- Salt to taste
- Melt butter (or heat oil if you prefer) over medium-high heat. Saute onion and jalapeno until soft, about 3-4 minutes. Add garlic and saute an additional 1-2 minutes.
- Stir in chili powder, cumin, and cayenne pepper.
- If using meat, add to pot and brown.
- Add beans, diced tomatoes, and tomato soup. Add salt to taste.
- Bring to a boil and then reduce heat and simmer for 30 minutes.
- Serve with cheese, sour cream, or jalapeno slices.
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