Chili for the Chilly Days

Admittedly, I live in the home of some of America's greatest chili, so I am never far from the option of Cincinnati chili.  I even did a quick taste-test back in September to narrow down my preferred chili restaurant.  But the next best thing to restaurant chili is whipping up a batch of chili at home to enjoy on a chilly fall day.  This recipe was so easy, it would almost take more effort to make a chili run.

This recipe made a decent-sized batch of chili that me and Francisco were able to enjoy for a few days. It ended up being the perfect combo of slightly sweet with just a little bit of spice.  


Prep: 30 Min
Total: 30 Min
Servings: 6


  • 1 lb ground beef (or your preferred protein option) 
  • 1 large onion, chopped (1 cup)
  • 1 can (22 oz) southern pit barbecue grilling beans, undrained (any type of baked beans would work fine) 
  • 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce 
  • 1 box (9 oz) Green Giant® Simply Steam® Niblets® frozen corn
  • 1 tablespoon chili powder 
  • 1 teaspoon ground cumin (I used 1/2 tsp because I don't love cumin)
  • 1/2 cup shredded Cheddar cheese (2 oz) 
  • 2 cups corn chips (optional)
  • Directions

    1. In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Substituting Boca Veggie Ground Crumbles for the ground beef is an easy change if you're vegetarian.


    2. Stir in remaining ingredients except cheese and corn chips.

    3. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips if desired.


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