This hearty and flavorful chili comes together in no time, making it perfect for busy weeknights. Packed with tender beef and spices, it’s a cozy meal that everyone will love.
Start by browning the ground beef in a large pot over medium-high heat, breaking it up as it cooks until it’s nicely crumbly, which should take about 5 to 7 minutes. Toss in the chopped bell pepper and onion, and cook everything together, stirring occasionally, until the veggies soften—around 5 minutes. Once that’s done, drain any excess grease and discard it.
Next, stir in the corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning, and a bit of mustard. Bring the mixture to a simmer, cover the pot, and let it cook over medium heat for about 20 minutes. After that, uncover the pot, turn the heat down to low, and let it gently simmer until the beans are tender, which should take another 20 minutes or so. Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!
- Use lean ground beef to reduce excess grease.
- Brown the meat well to develop a deeper flavor.
- Let the chili simmer for at least 20 minutes to allow the spices to blend.
This dish comes together fast and packs a lot of flavor in every bite. It’s perfect for busy weeknights when you want something warm and comforting without spending hours in the kitchen. Plus, it’s hearty and satisfying, making it a great option for family meals or casual gatherings.
Serve with a sprinkle of shredded cheese, a dollop of sour cream, and some chopped green onions. Cornbread or tortilla chips make great sides and add a nice texture contrast. You can also top it with avocado slices or fresh cilantro for a fresh touch.
Allow the chili to cool before storing it in an airtight container. It keeps well in the fridge for up to 3 days and tastes even better the next day as the flavors meld. For longer storage, freeze it in portions for up to 3 months and thaw overnight in the fridge before reheating.
