Jump to Recipe Print Recipe

Chili

Growing up in the Northwest, our go-to canned chili was Nalley’s. It was a family favorite, and honestly, we thought it was so good that I never really had a reason to make chili from scratch.

But now we live in Kansas, and Nalley’s chili is pretty much impossible to find here. And honestly, not much tastes that great out of a can to me anymore, anyway.

So, homemade chili it is! This recipe is super yummy, really easy to make, and hits the spot in the same way that Nalley chili used to. It’s great in a bowl with all the toppings, but put it on a chili dog with some cheese and onions and it is SO good.

My recipe was adapted from the Easy Layered Chili Recipe for Canning from Yellow Rock Country Girl. I originally started making her version for my canned chili and loved it so much that I converted it into an easy stovetop recipe.

If you’re a canner too, be sure to check out her original Easy Layered Chili Recipe for Canning.

Print Recipe

Chili

I originally found this chili recipe years ago as a recipe for canning homemade chili, and it quickly became a favorite. The original recipe came from Yellow Rock Country Girl, and I’ve linked it here if you’re interested in the canning version.
What I love about this chili is that it reminds me a little bit of that classic store-bought canned chili that is just perfect on a chili dog—but with all the goodness and flavor of homemade.
Since I don’t always want to can a whole batch when we’re craving chili, I converted the original recipe to make right on the stovetop. It’s simple, really good, and perfect for chili dogs, chili cheese fries, or just a big bowl with all your favorite toppings.

Ingredients

  • 2 lbs ground beef
  • 3 tbsp oil
  • 1 large onion diced
  • 2 finely chopped jalapeño peppers
  • 3 garlic cloves minced
  • 1 can diced tomatoes
  • 1 can rotel with liquid
  • 1 can tomato paste
  • 3 cups water
  • 5-6 tsp better than beef broth
  • 2 cans pinto beans rinsed
  • 1/4-1/3 cup chili powder
  • 1 tbsp cumin
  • 1 tsp cayenne pepper
  • salt and pepper to taste

Instructions

  • Heat the oil in a large pot and sauté the onions until softened. Add the jalapeño and garlic and cook for another minute or two.
  • Heat the oil in a large pot and sauté the onions until softened. Add the jalapeño and garlic and sauté for 2 minutes.
  • Add the ground beef, breaking it apart as it cooks. Continue cooking until the beef is browned.
  • Once the beef is browned, add the tomatoes, Rotel, tomato paste, water, Better Than Bouillon, beans, and spices. Stir everything together until well combined.
  • Stir well and bring the chili to a boil. Reduce the heat and let it simmer.
  • Simmer uncovered for 45 minutes to 1 hour, stirring occasionally.

Notes

This is such a simple recipe that can be adapted to your tastes. My version is pretty spicy so taste appropriately.