Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 1 1/2 cups)

This traditional chili recipe is easy to make with ground beef, canned tomatoes, and kidney beans and is great served over rice or with corn bread twists.

How to Make It

Step 1

Cook first 6 ingredients in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Add crushed tomatoes, salt, and diced tomatoes; bring to a boil.

Step 2

Cook 4 minutes, stirring occasionally. Add beans; cook 2 minutes or until thoroughly heated.

Ratings & Reviews

Belanos's Review

January 05, 2014
I made this a written the first time (with the exceptions of using fresh garlic instead of bottled, and no-salt-added varieties of the crushed tomatoes and beans, and plain no-salt added diced tomatoes) and thought it was okay. The 2nd time, I increased the amount of chili powder to 2 tbsp, and added a tablespoon of unsweeetened cocoa powder, a teaspoon of brown sugar, and a couple of chipotle chiles in adobo sauce, and would rate the 2nd effort 4 stars. In both cases, the flavor improved the second day, especially with the first batch.

vsnyorker's Review

December 15, 2013

ChefAmandaLynn's Review

October 04, 2013
Most kid friendly chili ever. Made this in a crock pot and loved it.

msmimi13's Review

May 13, 2010
It's easy; it's simple and it is delicious!

AmyPhoenix's Review

April 01, 2010
Love this chili and it is soooooo easy!!! perfect for Sunday night and then have leftovers for busy weeknights.

hcamp29's Review

December 16, 2009
This is my go-to chili recipe. Nothing frilly--just a good, solid chili. I sometimes add more beans; it's pretty meaty!

jonnalala's Review

October 21, 2009
This is an excellent and easy chili recipe that I love to make. I usually double up the recipe so that I have leftovers for days. It's easy to substitute or add other items that you like, but if you leave it as is, it is great too!