The Number One Easy Chili Recipe: Your Ultimate Family-Friendly, Kid-Approved Homemade Classic

Welcome to the secret of the easiest, most delicious chili recipe you’ll ever encounter! We call it the “Number One Chili” because it’s a cinch to remember – just one of almost everything! This recipe isn’t just simple; it’s packed with robust flavors that even the pickiest eaters will adore. (Jump straight to the full recipe and instructions below.)

Cooking Delicious Memories with Meredith

Do you want to know a fantastic secret that will revolutionize your weeknight dinners? It’s the incredibly simple yet profoundly delicious recipe for this chili! (Shhhhh… here’s a hint: just remember the number one.) This is more than just an easy chili to make; it’s a recipe that creates moments, perfect for cooking with your little helpers, just like I do with Meredith.

This “Number One Chili” is the epitome of tummy-rubbing yumminess and consistently receives enthusiastic kid-approval! Its mild yet flavorful profile makes it a true winner for young palates, ensuring that dinner time is a happy time for everyone.

But don’t let its kid-friendliness fool you; this chili is so good, adults absolutely love it too. It’s our family’s unwavering favorite and has proudly earned its title as THE EASIEST CHILI RECIPE EVER. Its delightfully zesty and full-bodied flavor profile is perfectly balanced, offering warmth and satisfaction without being overly spicy. For those who enjoy an extra kick, a bottle of hot sauce on the table allows everyone to customize their heat level to perfection.

This versatile chili is wonderful on its own, providing a hearty and comforting meal. It’s also fantastic served over a bed of fluffy cooked rice, transforming it into an even more substantial dish. However, the real fun begins when you dive into the world of toppings! I love to pile on a generous dollop of cool sour cream, some finely chopped red onions for a bit of crunch and sharpness, creamy diced avocado, and a sprinkle of fresh cilantro. Meredith, ever the discerning young chef, opted for a simple yet classic combination of shredded cheese and fresh cilantro, and let me tell you, she polished off the whole lip-smacking bowl with pure delight!

A Little Culinary Secret We Love to Share

Here’s another invaluable secret that Meredith and I are thrilled to share with you (and again, shhhh, let’s keep it between us!): when you’re crafting a recipe that features tomato sauce, a tiny pinch of sugar can make an incredible difference. This small addition subtly enhances the natural sweetness and depth of flavor in canned or store-bought tomatoes, elevating the entire dish. If you were fortunate enough to use sweet, deep-red, sun-ripened tomatoes picked straight from your garden, you likely wouldn’t need any added sugar, as their natural sugars would be abundant. However, for most of us relying on canned varieties, this little trick brings out those desired vibrant, garden-fresh flavors. Feel free to experiment with alternatives like coconut sugar or a touch of honey if you prefer. Consider it our special cook’s secret to a truly outstanding chili.

Mastering the “Number One” Memory Trick

Part of what makes this the easiest chili recipe ever is its ingenious, memorable structure. Here’s a simple trick for remembering the entire recipe without needing to constantly consult a cookbook: think of the “Number One” theme!

• There’s **1** pound of meat – typically lean ground beef, but feel free to explore other options.
• You start with just **1** tablespoon of oil for sautéing your aromatics.
• The recipe calls for **3** essential cans of goodness: kidney beans, diced tomatoes, and tomato sauce.
• You’ll incorporate **4** fresh, foundational vegetables: onion, celery, carrot, and garlic.
• Finally, you’ll infuse the chili with **5** key spices or flavorings: chili powder, oregano, cumin, sugar (our secret!), and salt.

This clever mnemonic device ensures that whether you’re a seasoned chef or a beginner, this basic chili recipe will quickly become ingrained in your culinary repertoire. So, if you’re searching for a go-to, great basic chili recipe that’s effortlessly delicious and easy to recall, you’ve found it. Enjoy the journey of making and savoring this fantastic dish!

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Versatile Variations and Handy Kitchen Frau Notes

One of the many beauties of this easy chili recipe is its adaptability. It’s incredibly forgiving and lends itself beautifully to various substitutions and dietary adjustments, ensuring it fits perfectly into your kitchen and lifestyle.

• Meat Alternatives: While lean ground beef is our preferred choice for its rich flavor, feel free to experiment with other ground meats. Ground bison offers a leaner, slightly sweeter profile, while ground turkey is an excellent lighter option, providing a wonderfully healthy chili alternative. For a vegetarian or vegan version, consider using plant-based ground meat substitutes or simply increasing the amount of beans and vegetables.
• Bean Swaps: The recipe calls for red kidney beans, but virtually any canned bean will work wonderfully. Black beans add a deeper color and earthy flavor, pinto beans offer a creamy texture, garbanzo beans (chickpeas) provide a firmer bite, and small white beans blend in seamlessly. If you prefer using dried beans, remember to soak and cook them beforehand; approximately 2 cups of cooked beans would be the equivalent of one 14 oz can.
• Garlic Options: Fresh garlic provides an unmatched pungent aroma, but if you’re short on time or don’t have fresh cloves on hand, ½ teaspoon of garlic powder can be substituted per clove.
• Tomato Choices: Canned diced tomatoes are a convenient staple, but if you have a bounty of fresh tomatoes, 2 cups of packed, diced fresh tomatoes can be used instead. They’ll bring a brighter, seasonal flavor to your homemade chili.
• Tomato Sauce Flexibility: Store-bought canned tomato sauce is quick and easy, but if you prefer to make your own, homemade tomato sauce is a fantastic option. Alternatively, for a richer, more concentrated tomato flavor, you can use 1 small can of tomato paste diluted with approximately 1¼ cups of water. This creates a deeply savory base for your chili.
• Understanding Chili Powder: It’s crucial to distinguish between chili powder, the spice blend, and pure ground chili peppers. The chili powder used in this recipe is the mild spice mix commonly found in most grocery stores, specifically formulated for cooking chili dishes. This blend typically contains chili pepper (often a milder variety), cumin, coriander, salt, oregano, dehydrated garlic, and cloves. Using pure ground chili peppers would result in an intensely spicy dish – wayyyy too spicy for most palates, especially kids! Always check the label to ensure you’re using the correct blend. For an even fresher, more vibrant flavor, consider making your own easy and wonderfully delicious Homemade Chili Powder mix using spices you likely already have in your cupboards. It’s a game-changer for homemade chili recipes!

Number One Chili (Your Very Easy Chili Recipe)

Get ready to create a masterpiece of flavor with minimal effort. This recipe is designed for simplicity without compromising on taste, making it one of the best easy chili recipes for busy families.

Ingredients:

• 1 tablespoon oil (vegetable, canola, or olive oil works well)
• 1 medium onion, finely diced
• 1 stalk celery, finely diced
• 1 medium carrot, finely diced
• 1 clove garlic, minced
• 1 tablespoon chili powder (the mild spice blend, not pure chili pepper)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon granulated sugar (our secret flavor enhancer!)
• 1 teaspoon salt (adjust to taste later)
• 1 lb. (454gms) lean ground beef
• 1 can (400ml/14 oz) red kidney beans, undrained (or black beans, pinto beans, etc.)
• 1 can (400ml/14 oz) diced tomatoes, undrained
• 1 can (400ml/14 oz) tomato sauce

Instructions:

1. Prepare Your Vegetables: This initial step is key to building a flavorful foundation for your chili.
• First, peel your onion. To dice it efficiently, cut it in half lengthwise. Then, make several lengthwise cuts into each half, about ¼ inch (.5cm) apart, ensuring you don’t cut all the way through to the root end – this keeps the onion intact. Hold the slices firmly together and slice crosswise to create uniform diced pieces.

2. Wash the carrot and celery thoroughly, then trim off their ends. There’s no need to peel the carrot, as its skin adds nutrients and flavor (just ensure it’s well-scrubbed!). Cut the carrot in half, then cut each half into quarters lengthwise. Slice the long pieces across to dice the carrot into small, even pieces. This ensures they cook evenly and blend well into the chili.

3. Cut the celery into 3 or 4 long strips, then cut the strips crosswise into diced pieces that are similar in size to your diced carrots and onions. Peel the garlic clove and mince it finely, either by hand or using a garlic press.

4. Open Cans: Use a can opener to safely open all three cans – kidney beans, diced tomatoes, and tomato sauce. Importantly, do not drain the beans or diced tomatoes; the liquid from the cans adds valuable flavor and moisture to your chili.

5. Sauté Vegetables: In a heavy-bottomed small Dutch oven, a large saucepan, or a deep skillet, heat the tablespoon of oil over medium heat. Once shimmering, add the diced onion, celery, and carrot. Cook for about 5 minutes, stirring frequently, until the onion pieces become translucent and the vegetables begin to soften. This step mellows their flavors and lays a sweet, aromatic base.

6. Toast Spices: Add the minced garlic, chili powder, oregano, cumin, sugar, and salt to the sautéed vegetables. Stir well to ensure all the vegetables are thoroughly coated with the spices. Continue to cook for just one more minute, stirring constantly. This brief sautéing period helps to ‘bloom’ the spices, intensifying their aromatic compounds and deepening their flavors, making your chili more fragrant and complex.

7. Brown the Meat: Add the lean ground beef to the pot. Cook the meat, using a wooden spoon to break up any large chunks, until all the meat crumbles have turned brown and are no longer pink. This ensures the meat is fully cooked and contributes a rich, savory depth to the chili.

8. Combine Ingredients: Pour the entire contents of the three cans into the pot – the red kidney beans (including their liquid), the diced tomatoes (undrained), and the tomato sauce. Use a rubber spatula to scrape every last bit of juice and tomato goodness from the cans into the pot; every drop contributes to the chili’s flavor. Stir everything together until well combined.

9. Simmer to Perfection: Bring the chili to a gentle boil over medium heat until you see big bubbles breaking the surface. Once boiling, reduce the heat to low, ensuring a very gentle simmer. Cook the chili, uncovered, for about 30 minutes (half an hour), stirring it occasionally to prevent sticking and ensure even cooking. As it simmers, adjust the heat as necessary so that only small, lazy bubbles are gently rising to the surface. This slow simmer allows the flavors to meld and deepen beautifully.

10. Adjust Consistency: Keep an eye on the chili’s consistency. If it appears too runny for your liking, simply continue cooking it for a little longer, allowing more liquid to evaporate. If, on the other hand, it becomes too thick, add a small amount of water (about ¼ cup at a time) until it reaches your desired consistency.

Serving Suggestions & Topping Extravaganza

Once your Number One Easy Chili has simmered to perfection and its flavors have fully developed, it’s time to serve up this comforting meal! Ladle the chili generously into bowls, or serve it over a bed of fluffy cooked rice for a heartier meal. The real magic, however, comes with the toppings. Setting out an array of small bowls filled with different toppings transforms dinner into an interactive and customizable feast that everyone, especially kids, will love!

Consider offering a selection of these delicious additions:

• Hot Sauce: A must-have for adults or anyone who prefers their chili with a vibrant, spicy kick. Offer a variety of your favorite brands!
• Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend are classic choices that melt beautifully, adding a creamy, savory layer.
• Sour Cream or Plain Greek Yogurt: A cool, tangy dollop provides a delightful contrast to the chili’s warmth and richness, offering a soothing balance.
• Diced Avocado: Creamy, fresh avocado adds a buttery texture and a healthy dose of good fats, enhancing the overall experience.
• Chopped Red Onion or Sliced Green Onions: These provide a fresh, pungent bite and a crisp texture that awakens the palate.
• Chopped Fresh Cilantro: Its bright, citrusy notes are an ideal complement to the earthy flavors of chili, adding a burst of freshness.
• Crumbled Corn Chips or Tortilla Strips: For an irresistible crunch and an extra layer of savory corn flavor.

This recipe yields approximately 6 cups (1.5 liters) of chili, making it perfect for serving 4 to 6 people, depending on their appetites and whether it’s served as a standalone dish or with sides. It’s an ideal option for family dinners, gatherings, or even meal prepping for the week ahead.

So, wasn’t that truly the most easy chili recipe ever? We certainly think so! It’s a testament that simple ingredients and straightforward steps can create an unbelievably flavorful and satisfying meal.

Guten Appetit! (Enjoy Your Meal!)

If you’re eager to discover more fun and engaging culinary adventures, especially for the younger chefs in your life, be sure to peek at some of the other fantastic things Meredith and I have been stirring up on our dedicated ‘Cooking with Kids’ page. It’s packed with inspiration for creating delicious memories together in the kitchen!

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