When September first comes around, I basically start calling it Fall. And one of my all-time favorite go-to Fall meals is chili!
I like to make a huge pot of classic chili, let it simmer on the stove on a cool Fall day, and serve it up with homemade bread (or cornbread)!
One thing I love about chili as one of our meal staples, is that it is VERY inexpensive to make a large quantity of it. Leftover chili can be made into lunches, and even added to more meals throughout the rest of your week, like chili dogs, baked potatoes, and even queso dip for the big game.
Just in time for Fall, here are three easy & frugal chili recipes to warm you up from the inside out.
3 Easy Fall Chili Recipes
Classic Chili Recipe
This simple, easy chili recipe is a classic!
- 1 large onion
- 2 cloves garlic or 1/4 teaspoon garlic powder
- 1 lb lean (at least 80%) ground beef
- 1 tablespoon chili powder
- 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 to 16 oz) red kidney beans, undrained
Peel and chop the onion to measure 1 cup. Peel and finely chop the garlic.
In a 3-quart saucepan, cook the beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in the sink; line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to saucepan; discard paper towels and any juices in the bowl.
Into the beef, stir the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid.
Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook 1 hour, stirring occasionally.
Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nobody does it better than Grandma! Here's a warm & cozy chili recipe to warm you up on a cold night.
- 1 tablespoon butter
- 1 pound ground beef
- 1 large onion, chopped
- 2 jalapenos, diced
- 4-5 cloves garlic, minced
- 4 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 tablespoon tomato paste
- 2 tablespoons unsalted chili powder
- 1 teaspoon cumin
- 1 28 ounce can crushed tomatoes
- 15 ounces diced tomatoes
- 2 cups beef broth
- 2 cans (15 ounce) red kidney beans, drained and rinsed
- Sea salt to taste
Heat a large stockpot on medium-high heat and melt the butter. Add the ground beef and use a wooden spoon to break it up. Allow the meat to brown completely. Drain off some of the grease if there is a lot.
Add the onion and sauté until softened, about 5 minutes. Add the jalapeno and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the celery and bell pepper and sauté for 1 minute, or until just slightly softened. Add the tomato paste, chili powder, and cumin, and sauté for 1 minute.
Add the crushed tomatoes, diced tomatoes, and broth. Cover the pot and turn the heat up to high. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes, or until the liquid has thickened and the flavor of the raw tomato has cooked off. Add the sea salt to taste.
Add the kidney beans and simmer for 10 more minutes. Serve with sour cream and cheddar cheese.
Easy Crockpot Chili Recipe
Get this chili started in the morning before work, and you'll have a hearty meal, ready to eat, by dinner time. It doesn't get any easier than that.
- 2 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (16 oz) chili beans in sauce, undrained
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- .5 teaspoon salt
- .5 teaspoon pepper
In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
In 4- to 5-quart slow cooker, mix beef, onion and remaining ingredients.
Cover and cook on Low heat setting 6 to 8 hours.
Do you have a favorite chili garnish? How about a favorite recipe? Share it in the comments below!