I recently ate Creamy Chili for the first time at a potluck and it was so amazing! I found out who had made it and promptly asked her for the recipe. I tweaked the recipe a bit to suit my cooking style and our family’s taste, and I now I don’t know if I’ll ever go back to regular chili again.
You’ll notice two unusual ingredients in this chili recipe. Don’t be tempted to skip them even if you think they sound weird. Believe me, they are the secret to taking this recipe from blasé to extraordinary.
This chili can be whipped together in 30 minutes or less and served right away, but I find that chili, creamy or otherwise, is one of those magic foods that only improves with time, so I like to make a batch the day before I plan to serve it and then reheat it in my slow cooker.
I don’t give specific instructions for how to season the ground beef in this recipe, because I normally cook up a big batch of ground beef (5 lbs. or more) at a time and have it in the freezer ready to pop into a recipe. But basically I just add salt and pepper, dehydrated onion and some garlic powder as I fry it up.
2 lbs. lean ground beef, fried and seasoned to taste
4 cups cooked beans (see my recipe for No Fail Instant Pot Beans here)
2 10.75 oz cans tomato soup
1 4 oz can mild green chilies
2 14.5 oz cans diced tomatoes
¼ cup brown sugar
1 TBLS chili powder
2 TBLS ground cumin
1 16 oz bag frozen corn, thawed
2 cups whole milk
In a large soup pot or Dutch oven, stir all the ingredients, except the milk, together and bring to a simmer over medium high heat, stirring often. Once the chili has begun to simmer, stir in the milk. Heat through. Taste and adjust seasonings to taste if you prefer more heat. Serve immediately, or cool and refrigerate to reheat the following day.
Serve with a dollop of sour cream and a sprinkle of cheese. Enjoy! Serves 8-10