Summer + an easy chili recipe go hand-n-hand. Slather this no-bean version on burgers, hot dogs, swirled into mac & cheese and so much more!
Since moving to North Carolina, I’ve become a HUGE fan of chili dogs topped with a tangy southern slaw. I’ve always been a sauerkraut and mustard type of gal, but this combination has definitely broadened my horizons. Especially when it’s served on top of a super charred, grilled hot dog. We use this chili as a condiment, but it can definitely be enjoyed on its own (or better yet, try using hearty potato chips as your spoon! Yum!). Other ground beef recipes you’ll swoon for include My Grandma’s Bierocks, this Homemade Meatloaf with Italian Sausage, and these Bite-Sized Korean Beef Wontons.
WATCH ME MAKE THIS ON THE GRAM!
SPICES FOR THIS EASY CHILI RECIPE:
I typically have all of these spices on hand, so I like to make my own chili seasoning. It comes together really quickly… plus I like the fact that I can adjust the sweetness and heat. Here’s what you’ll need:
- Chili Powder
- Cumin
- Sweet Paprika
- Garlic Powder
- Onion Powder
- Mustard Powder
- Oregano
- Brown Sugar
- Salt
- Red Chili Flakes
HOW TO COOK:
- Add the ground beef to a large sauté pan and cook over medium heat until browned, making sure to crumble the beef as much as you can. Drain and return the meat to the sauté pan.
- Add the chili seasoning to the ground beef and mix together. Then add the tomato paste, crushed tomatoes, and chicken broth.
- Simmer for 10 – 15 minutes, or until most of the liquid has thickened.
- Serve immediately over your favorite grilled items! Enjoy!
SERVING SUGGESTION:
More often than not, this is poured over a perfectly grilled hot dog. I make a simple coleslaw (recipe coming soon!) and serve with chopped yellow onions on the side for extra kick. Personally, I like the kick of raw onions, but feel free to grill yours if you like them a little sweeter. Then I make some baked beans and sometimes a pasta salad to serve on the side. Boom… Dinner is served!
OTHER RECIPES YOU MIGHT ENJOY:
Grilled Corn with Cilantro Cowboy Butter
Super Refreshing Watermelon Cucumber Salad with Feta
How To Make Smashed Potatoes in the Air Fryer
Hatch Chili Mexican Sweet Corn Dip
Mind-Blowing Southern Baked Mac & Cheese
- 2 tbsp. Chili Powder
- 1 tsp. Cumin
- ½ tsp. Paprika
- 1 tsp. Garlic Powder
- ½ tsp. Onion Powder
- 1 tsp. Mustard Powder
- 1 tsp. Oregano
- 2 tsp. Brown Sugar, or more to taste
- ½ tsp. Salt
- 1 tsp. Red Chili Flakes
- 1 lb. Ground Beef
- 2 tbsp. Tomato Paste
- 14.5 oz can Crushed Tomatoes
- ½ cup Chicken Broth
- Mix together all spices for the chili seasoning and set aside.
- Add the ground beef to a large sauté pan and cook over medium heat until browned, making sure to crumble the beef as much as you can. Drain and return the meat to the sauté pan.
- Add the chili seasoning to the ground beef and mix together. Then add the tomato paste, crushed tomatoes, and chicken broth.
- Simmer for 10 - 15 minutes, or until most of the liquid has thickened.
- Serve immediately over your favorite grilled items! Enjoy!
NOTES ON THIS RECIPE:
- You can certainly mix the chili seasoning ahead of time. Just make sure to store the mixture in an airtight container. We try to use it within a couple days, otherwise the brown sugar will start to clump. If it does though, no worries. Simply mix together with a fork to break it up.
- If you don’t have all these spices on hand, feel free to substitute my homemade chili seasoning mix with a store-bought version. I promise, I won’t get offended 😉 .
- I use 80/20 ground beef for this recipe. I find it has the most flavor and crumbles more easily than other ratios. As always though, use whatever you enjoy most.
- My brother comes over when I make this recipe, and he is not a fan of tomato chunks. Typically, this style of chili doesn’t have chunks anyway. That’s why I use crushed tomatoes or I get a can of diced tomatoes and puree it in the food processor before adding to the pan.
PIN THIS FOR LATER:
Leave a Reply