I love chili. Like, enough that I once hosted a chili cook-off and entered three of my own chilis!
So when I say I have a favorite, I’ve done the research.
And funny enough, the recipe I keep coming back to isn’t complicated or packed with 25 ingredients. It came from one of my old cookbooks, and I’ve been making it for years. The original calls for ground beef and cooks all day in the slow cooker. I almost always use ground turkey now, and depending on the day, I make it on the stove or in the Instant Pot.
My favorite easy chili
Nothing fancy. Just really good chili that’s easy, hearty and even better the next day.
What you’ll need
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cans (16 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) pinto beans, rinsed and drained
- ½ cup salsa
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- Salt and black pepper to taste
For serving: shredded cheddar cheese, sour cream, chopped onions, sliced black olives, jalapeños and Fritos or corn chips—whatever belongs on chili at your house.
How I actually make it
The original cookbook directions say to brown the beef and onion, drain it, then combine everything in a slow cooker and cook on low for five to six hours. I’ve made it that way plenty of times, but these days I usually swap in ground turkey and use whichever method works for my day.
On the stove
Brown the ground turkey and onion in a large pot over medium heat. Once the turkey is cooked through and the onion has softened, drain any extra liquid if needed.
Add the diced tomatoes, pinto beans, salsa, chili powder and cumin. Stir everything together and let it simmer for 20 to 30 minutes, or until it’s as thick as you like. Season with salt and pepper.
In the Instant Pot
Use sauté mode to brown the turkey and onion right in the pot. Drain any extra liquid if needed, then add the tomatoes, beans, salsa, chili powder and cumin.
Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for about 10 minutes, then carefully release the rest. Stir, season to taste and let it sit for a few minutes if you want it thicker.
That’s one of the reasons I love this recipe: it’s really hard to mess up.
The toppings might be my favorite part
I’m a big believer that chili needs toppings. I usually put everything out and let people build their own bowls. Cheese, sour cream, chopped onions, jalapeños, olives and Fritos are all fair game.
And yes, Fritos. I don’t need to hear arguments against them!
About that chili cook-off…
I wasn’t kidding when I said I love chili. I actually hosted a chili cook-off and, because apparently hosting wasn’t enough involvement for me, entered three different chilis of my own.
So this isn’t me throwing a random chili recipe on the Journal because it’s fall. Chili has a long-standing place in my life!
But that’s also why I think it’s funny that one of my favorites is still this incredibly simple recipe from an old cookbook. Sometimes the recipes you make over and over don’t need to be complicated.
Make it yours
The cookbook says beef. I usually use turkey. It says slow cooker. Sometimes I use the slow cooker, sometimes the stove, sometimes the Instant Pot.
Some nights there are all the toppings. Some nights it’s whatever I have in the fridge. The basic recipe stays the same.
And if you’re lucky enough to have leftovers, even better, because we all know chili is better the next day.
Your turn
Are you team beans, no beans, extra spicy or keep-it-classic? Tell me what always goes into your perfect bowl. And if you host your own cook-off, I fully support entering more than once.
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