Chili for Nachos

Chili makes a delicious topping for nachos. Baking the nachos in the oven topped with chili and cheese results in flavor-packed nachos that are crunchy, spicy, and cheesy all at once. You can also add any other toppings you’re into, like sour cream, sliced jalapenos, and black olives.

Ingredients

• 1 tbsp vegetable oil
• 1 lb ground beef
• 1 sweet onion, diced
• 8-oz can tomato sauce
• 15-oz can kidney beans, drained
• 1 tbsp yellow mustard
• 2 tsp chili powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 2 tsp brown sugar
• 2 tsp Worcestershire sauce
• 1/2 cup beef broth or stock
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese

Instructions

• Preheat the oven to 400°F.
• Heat a pot on the stove over medium-high heat, then add the ground beef and onions and cook until the meat is no longer pink. Drain any excess fat from the pan.
• Stir in everything else except the chips and cheese. Simmer over medium-low heat for 15 to 20 minutes or until the liquid has cooked down and the chili reaches a nice thick consistency.
• Spread out chips in an oven-safe skillet or on a baking sheet. Spoon 1 1/2 cups of chili over the chips, then top everything with cheddar cheese.
• Put the nachos in the oven and bake them for 5 minutes or until the cheese is melted.
• Add your favorite toppings and chow down!

Chili With Pinto Beans Recipe

People usually use kidney beans or black beans for chili, but there’s no reason why you can’t use pinto beans. They taste just as good, and they actually have more healthy fat, fiber, and protein than kidney beans.

Ingredients

• 1 lb ground beef
• 3 tbsp olive oil
• 5 crushed garlic cloves
• 1 1/2 cups chopped onions
• 2 tbsp garlic powder
• 2 tbsp cumin
• 2 tsp salt
• 1 tbsp chili powder
• 1 tsp pepper
• 1 cup chicken broth
• 2 32-oz cans pinto beans, drained
• 29-oz can diced tomatoes
• 29-oz can tomato sauce
• 2 chopped serrano peppers
• 2 cups chopped bell peppers

Instructions

• Put a big pot on the stove and set the burner to medium. Add the oil and garlic and cook the garlic for a minute or so. Then, add the onions, salt, and pepper, and stir the onions around until they’re translucent and browned.
• Add the ground beef to the pot and cook it until it’s totally cooked.
• Add the pinto beans, both kinds of peppers, and spices and stir everything together. Then, add in the tomato sauce, diced tomatoes, and broth and stir some more.
• Bring everything to a boil, then turn the burner down to low and let the chili cook for about a half-hour.

Chili With Black Beans

While a lot of chili recipes use kidney beans, you can make chili with black beans instead, and the result will still be delicious. This recipe for chili with black beans is perfect for a weeknight dinner. It’s quick to make and hearty enough to keep you full for hours!

Ingredients

• 3 tbsp olive oil
• 5 minced garlic cloves
• 1 1/2 cups of chopped red onions
• 1 lb ground beef
• 1 1/2 tbsp chili powder
• 2 tbsp sugar
• 2 tbsp cumin
• 2 tsp salt
• 1 tsp pepper
• 2 15-oz cans black beans
• 1 cup chicken broth
• 29-oz can diced tomatoes
• 29-oz can tomato sauce
• 3 chopped serrano peppers
• 1 1/2 cups bell peppers

Instructions

• Put a big pot on the stove on medium heat. Let it heat up a bit, then add the olive oil and garlic. Stir it around for a minute or two, then add the onions. Cook the onions until they’re browned and translucent.
• Add the meat to the pot. Break it up and cook it until it’s cooked all the way.
• Throw in the peppers, chili powder, cumin, sugar, salt, and pepper, and mix everything together. Then, dump in the beans without draining them. Add the tomatoes, tomato sauce, and chicken broth and stir.
• Bring everything to a boil, then turn down the heat to low and let it simmer for 25 to 35 minutes.

Chili With Ground Beef

Chili with ground beef is the most common type of chili around! It’s a classic dish that can really help fill you up and make you feel warm on a cold day. You could cook your ground beef separately from the rest of the ingredients and drain the excess for a leaner version, but personally, I like it with the juices and fat to add a little extra flavoring to your chili.

Ingredients

• 1 tbsp olive oil
• 1 finely chopped yellow onion
• 3 minced garlic cloves
• 1 1/2 lb ground beef
• 2 1/2 tbsp chili powder
• 2 tbsp ground cumin
• 1 1/2 tbsp brown sugar
• 1 1/2 tsp salt
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/2 cup beef broth
• 15-oz can diced tomatoes
• 8-oz can tomato sauce
• 2 tbsp tomato paste
• 16-oz can kidney beans, drained and rinsed

Instructions

• Put a large pot on the stove over medium heat. Pour your olive oil into the pot and let it heat up.
• Add the chopped onions and cook them for 4 minutes, stirring occasionally, until the onions become translucent and caramelized. Then, add the garlic and cook it for another minute, stirring occasionally.
• Next, add your ground beef to the pot, breaking it into small pieces and cooking it until it is browned.
• Toss in the cumin, chili powder, brown sugar, salt, pepper, paprika, and cayenne pepper. Then, add in your tomato paste and stir everything together.
• Add in the kidney beans, beef broth, tomato sauce, and diced tomatoes (including the juice) and stir.
• Bring your chili to a boil. Then, turn the burner down to medium-low and keep the chili at a simmer for around a half-hour, giving it a stir from time to time.
• Eat!

Chili With Noodles

If you’ve ever been to Cincinnati, you might have seen them serve chili over spaghetti. But there are also lots of other places, especially in the Midwest, where you can get your chili with pasta, and you shouldn’t knock it until you try it. It’s actually pretty tasty! Try this recipe for chili mac and you might discover that it’s your new favorite way to eat chili.

Ingredients

• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 1/2 cups of red onions, chopped
• 1 lb ground beef
• 2 tbsp garlic powder
• 2 tbsp cumin
• 2 tsp salt
• 2 tbsp chili powder
• 1 tsp pepper
• 2 chopped jalapeno peppers
• 2 cups bell peppers, chopped
• 32-oz can kidney beans, drained
• 15-oz can black beans, drained
• 1 cup chicken broth
• 29-oz can diced tomatoes
• 29-oz can tomato sauce
• 4 oz elbow macaroni or other pasta of your choice

Instructions

• Set a stove burner to medium heat and place a large pot on it. Once it’s heated up, add your olive oil and garlic. Let it cook for 2 minutes, then add the onions and cook them until they’re caramelized.
• Mix in the ground beef and cook everything until the meat’s totally cooked.
• Add the peppers and beans and stir. Add the spices, chicken broth, and tomato products and stir everything together.
• Bring your chili to a boil, then reduce the heat to low and let it simmer for 25 to 35 minutes.
• While your chili simmers, set another burner to high heat and add a pot of water. Let it come to a boil, and then add the noodles and let them cook until they’re done.
• Drain the noodles. Then, stir them into the chili right before you serve it.

Chili With Stew Meat

When you make chili with stew meat instead of ground beef, you can’t rush the process: The chunks of beef will need time to cook at a low temperature so they become nice and tender. But the good news is that you can make this recipe in a Crock-Pot, so most of the cooking happens on its own. Try it next time stew meat is on sale at the grocery store!

Ingredients

• 2 tbsp vegetable oil or olive oil
• 3 lb beef chuck, cut into bite-sized pieces
• 2 jalapeno peppers, chopped
• 1 cup celery, diced
• 2 small, yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tsp brown sugar
• 1 tsp oregano
• 12 oz dark beer
• 3 tbsp tomato paste
• 15-oz can diced tomatoes
• 28-oz can crushed tomatoes
• 2 bay leaves
• 2 tbsp cornmeal

Seasoning Mix

• 2 1/2 tbsp chili powder
• 2 tsp paprika
• 2 tsp unsweetened cocoa powder
• 1 tbsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp red pepper flakes
• 1/4 tsp cayenne pepper

Instructions

• Cut up your beef chuck into bite-sized pieces so that the pieces will all cook evenly.
• Mix together all of the ingredients for the seasoning mix in a small bowl.
• Grab a large skillet and put it on the stove over medium-high heat. Add the oil and give it a moment to heat up.
• Add your stew meat to the pan in a single layer. If it doesn’t all fit, cook the meat in batches. The goal here is to sear the chunks of meat on all sides: They should be browned, but you don’t need to worry about cooking them all the way through.
• Add the meat to your slow cooker.
• Once the meat is cooked, add the jalapeno peppers, celery, onions, salt, and pepper to the hot pan. Cook until the onions are translucent and the celery is tender, then add the garlic and give it another minute or two.
• Add in your seasoning mix, oregano, and brown sugar. Stir the ingredients together and cook for 1-2 minutes.
• Next, stir in your tomato paste and beer. Cook for 4 minutes, stirring to keep the ingredients from burning. Then, add the mixture into the slow cooker with your stew meat.
• Add your diced tomatoes, crushed tomatoes, and bay leaves to your slow cooker and stir to evenly combine all of the ingredients.
• Cover the slow cooker and set it on low. Let the chili cook for 6 to 8 hours or until the meat is fork-tender.
• Stir in the cornmeal and let it cook for a few minutes to thicken the chili.
• Remove the bay leaves and serve.

Chili With Corn

Chili with corn isn’t traditional, but it’s definitely a tasty option. Corn is a starchy vegetable, so you can add it in when you add your beans and peppers and let it simmer.

Ingredients

• 1 lb ground beef
• 3 tbsp olive oil
• 5 garlic cloves, crushed
• 1 1/2 cups chopped red onions
• 2 tsp salt
• 2 tbsp cumin
• 2 tbsp sugar
• 1 1/2 tbsp chili powder
• 1 tsp pepper
• 1 cup chicken broth
• 29-oz can tomato sauce
• 29-oz can diced tomatoes
• 15-oz can black beans (drained)
• 32-oz can kidney beans (drained)
• 1 cup frozen corn kernels
• 1 1/2 cups chopped bell pepper
• 3 chopped serrano peppers

Instructions

• Put a large pot on the stove and set the burner to medium. Put the oil and garlic in the pot and cook it for a minute or two, then throw in the onions and cook them until they’re browned and translucent.
• Add the ground beef to the pot and break it up with your spatula. Cook it until it’s cooked all the way.
• Throw in all of the other ingredients and stir until they’re combined. Bring the mixture to a boil, then lower the heat and let your chili simmer for about a half-hour.

Chili With Rice

You might not think of rice when you think of chili, but they actually go pretty well together. The light, fairly bland rice can be added to your chili to bulk it up a bit, or you can make a thick chili and serve it over a bed of rice. Either way, it’s pretty tasty!

Ingredients

• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 1/2 cups chopped yellow onions
• 1 lb ground beef
• 1 cup rice
• 1 ¾ to 2 cups broth of your choice or water (for cooking the rice)
• 2 tsp salt
• 1 tsp pepper
• 1 3/4 tbsp chili powder
• 1 tbsp cumin
• 1 cup chicken broth
• 32-oz can kidney beans
• 15-oz can black beans
• 29-oz can diced tomatoes
• 29-oz can tomato sauce
• 4 chopped jalapeno peppers
• 1 1/2 cups chopped bell peppers

Instructions

• In a saucepan, cook the rice according to the instructions on the back of the package.
• While you’re cooking the rice, set another burner on medium and put a large pot on it. Add your olive oil and garlic and let it cook for 2 minutes. Then, add your onions and stir them until they caramelize, which should take about 5 minutes.
• Add your ground beef to the pot. Break it up and stir it around until it’s all cooked.
• Add the peppers, beans, and spices and stir everything together. Then, stir in the tomato products and chicken broth.
• Bring the chili to a rolling boil. Then, turn the burner down to low and let it simmer for at least 25 minutes. You can add in the cooked rice toward the end of the cooking time if you want, or you can cook the chili until it’s nice and thick and ladle it over rice when you serve it.

Chili With Beans Recipe

Most chili recipes have beans in them: Beans are delicious, and they’re also starchy, so they help to thicken the chili as it cooks. Almost any kind of beans will work in chili, whether they’re dried or canned, but the most common are black beans and kidney beans. Try this recipe to make a tasty, bean-y chili!

Ingredients

• 3 tbsp olive oil
• 1 lb ground beef
• 1 1/2 tbsp chili powder
• 1 tsp pepper
• 2 tsp salt
• 2 tbsp cumin
• 2 tbsp sugar
• 5 crushed garlic cloves
• 1 1/2 cups chopped red onions
• 1 cup chicken broth
• 29-oz can diced tomatoes
• 29-oz can tomato sauce
• 15-oz can drained black beans
• 32-oz can drained kidney beans
• 3 chopped serrano peppers
• 1 1/2 cups sweet peppers

Instructions

• Put a big pot on the stove and turn the burner to medium. Add the olive oil and garlic to the pot and cook it for about 2 minutes, then add the onions and stir them until they caramelize. This should take about 5 minutes.
• Add the ground beef to the pot and stir it around until it’s cooked through.
• Add the kidney beans, black beans, serrano peppers, sweet peppers, chili powder, and cumin to your mixture and combine the ingredients. Once they’re mixed well, add the can of diced tomatoes, the tomato sauce, the chicken broth, and the salt, pepper, and sugar. Bring it to a boil, then lower the heat to low. Let your chili simmer for 25-35 minutes.

Will Chili Powder Kill Grass?

Chili powder is a spice that comes from plants: It won’t kill your grass if you put some on your lawn. It will make animals want to stay away, though, including rodents and bugs. That’s because it has a chemical called capsaicin in it, and that’s the stuff that makes hot peppers hot.

If you want to use chili powder to keep away critters, it’s a good idea not to use too much, but that’s just because you don’t want to kill the worms. Worms are actually good for your grass! Dilute the chili powder by putting a couple of tablespoons into a gallon of water, then spray it on your lawn. Just be sure to keep your pets away from the grass wherever you’ve sprayed, or else they’ll get a nasty, painful surprise when they start sniffing around.