Quick and Easy Creamy Chili
This yummy chili recipe brings a delicious twist to the classic one-pot meal. Everyone will be asking for seconds!
Equipment
- 2 lbs. lean ground beef, browned and seasoned to taste
- 4 cups cooked pinto or kidney beans (see note)
- 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
- Fresh Cilantro (optional)
Instructions
- 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. Stir constantly, just until heated 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, a sprinkle of cheese, and fresh cilantro. Enjoy!
Notes
- You can use canned beans or your own fully cooked beans (see this recipe for No-Fail Instant Pot Beans ). If you are using canned beans, drain and rinse the beans before adding them to the chili.
- An easy hack for making meal prep extra simple is to cook up several meals worth of meat at one time, freeze it, and then it is ready to use in whatever recipe you plan to make. I typically cook up 5-6 pounds of lean ground beef in my slow cooker at a time, season it as it cooks, and then divide it into meal-sized portions before putting it in the freezer for future meals.
- This chili is delicious eaten right away, but it will be even better the next day. If I can, I like to cook it up the day before and then simply reheat it the next day for a fast meal.