When it comes to chili, there is no reason why anyone should suffer through eating chili out of a can, especially when it’s so easy to make delicious chili from scratch. Ground beef, some fresh vegetables, several common household seasonings, and a few cans from your pantry is all that you’ll need to make this “better than canned” one-pot chili. If you’re a true fan of chili, this is one recipe you need to try.
B.O.B. Bob and I don’t often spend a lot of time together in the kitchen cooking, mainly because I am not a patient person and B.O.B. Bob is sssssslllllloooooowwwwww. And by slow, I mean that B.O.B. is never rushed to do anything in this world. He is a person who requires adequate time to consider each task before taking action and rushing him only means that things go even slower. I’m talking snail’s pace slow. And then there’s me. I want shit done and I want it done fast. Why take 2 minutes to do something you can do it in 15 seconds? That’s my accelerated approach to life. Neither of us is at fault, we’re just different.
So, you can see how we don’t make a great match in the kitchen. Things literally get heated. However, when it came to making this chili, we worked rather well together. At first anyway. B.O.B. Bob was great at grabbing the seasonings I needed and writing down their measurements as I added them to the pot. Then, things went south. I informed him that we would not be eating the chili for dinner because it needed to rest in the fridge for a day or two. Let’s just say that he was not happy. Not happy at all. Sorry B.O.B. Bob, chili always tastes better after it sits for a day or two. You could say that it is sssssslllllloooooowwwwww.
Ingredients:
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Chopped
- 1 Medium Fennel Bulb, Finely Chopped (Reserve Fennel Fronds for Garnishing)
- 1 1/2 Pounds 93% Lean Ground Beef
- 2 Carrots, Peeled & Finely Chopped
- 2 Tablespoons Chili Powder
- 1 1/2 Teaspoons Kosher Salt
- 1 Teaspoon Oregano
- 1 Teaspoon Paprika
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Chipotle
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 (12-oz.) Bottle Lager
- 1 (32-oz.) Carton Low-Sodium Beef Broth
- 1 (15.5-oz.) Can Cannellini Beans, Drained & Rinsed
- 1 (14.5-oz.) Can Petite Diced Tomatoes
- 1 (6-oz.) Can Tomato Paste
- 2 Tablespoons Honey
- 3 Small Bay Leaves
- Finely Grated Sharp White Cheddar Cheese
- Fennel Fronds
Directions:
- Place the olive oil in a large Dutch oven or stockpot over medium-high heat. When the oil is hot, add the chopped onion, fennel, and carrots. Sauté for 3 minutes, stirring often.
- Add the ground beef and cook until no longer pink, stirring often.
- Add the chili powder, salt, oregano, paprika, garlic powder, cumin, chipotle, and pepper. Cook for 2 minutes, stirring constantly.
- Add the lager and cook for 2 minutes, stirring often.
- Add the broth, beans, tomatoes, tomato paste, and honey. Stir to combine.
- Add the bay leaves and bring to a boil.
- Cover the chili with a lid when it comes to a boil. Reduce the heat to low and cook for 1 1/2 hours, stirring every 30 minutes.
- Serve garnished with cheese and fennel fronds.
Suggestions:
- Chili always tastes better after it has set in the fridge for a day or two.
- The fennel in this recipe gives it a lovely fresh flavor. If you don’t like fennel, you can leave it out, however, I suggest you give it a try.
- This is not a super-spicy chili. Add more ground chipotle, hot sauce, or sliced or diced jalapeños if you want more spice.
- You may need to add more salt to this recipe. It all depends on the canned vegetables and broth which you use.
Improvements:
- Replace the ground beef in this recipe with ground chicken, turkey, or bison.
- Add an extra pound of ground beef to this recipe for a super-meaty chili.
- Replace the cannellini beans with kidney beans or navy beans.
- Add a dollop of sour cream when serving.
- CLICK HERE to check out our other great chili recipes.
Ingredients:
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Chopped
- 1 Medium Fennel Bulb, Finely Chopped (Reserve Fennel Fronds for Garnishing)
- 1 1/2 Pounds 93% Lean Ground Beef
- 2 Carrots, Peeled & Finely Chopped
- 2 Tablespoons Chili Powder
- 1 1/2 Teaspoons Kosher Salt
- 1 Teaspoon Oregano
- 1 Teaspoon Paprika
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Chipotle
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 (12-oz.) Bottle Lager
- 1 (32-oz.) Carton Low-Sodium Beef Broth
- 1 (15.5-oz.) Can Cannellini Beans, Drained & Rinsed
- 1 (14.5-oz.) Can Petite Diced Tomatoes
- 1 (6-oz.) Can Tomato Paste
- 2 Tablespoons Honey
- 3 Small Bay Leaves
- Finely Grated Sharp White Cheddar Cheese
- Fennel Fronds
Directions:
- Place the olive oil in a large Dutch oven or stockpot over medium-high heat. When the oil is hot, add the chopped onion, fennel, and carrots. Sauté for 3 minutes, stirring often.
- Add the ground beef and cook until no longer pink, stirring often.
- Add the chili powder, salt, oregano, paprika, garlic powder, cumin, chipotle, and pepper. Cook for 2 minutes, stirring constantly.
- Add the lager and cook for 2 minutes, stirring often.
- Add the broth, beans, tomatoes, tomato paste, and honey. Stir to combine.
- Add the bay leaves and bring to a boil.
- Cover the chili with a lid when it comes to a boil. Reduce the heat to low and cook for 1 1/2 hours, stirring every 30 minutes.
- Serve garnished with cheese and fennel fronds.
PIN THIS RECIPE
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Chili is a hearty, comforting, and delicious meal that can easily be adapted to suit any taste. From classic homemade chili to chili seasoned with canned pumpkin or fresh pineapple, here are “10 Must-Make Unique & Delicious Chili Recipes” to enjoy all year long. No matter which chili recipe you choose, you can serve it as is, topped with your favorite chili toppings, spooned over rice or pasta, scooped up with tortilla or corn chips, or even alongside a perfectly melty grilled cheese sandwich for a delicious and comforting meal. CLICK HERE for the recipes.
Make sure to check out the many other great Foodie Extravaganza “Starting with a Can” recipes below. This event was hosted by A Day in the Life on the Farm.
- Baked Beans Curry from Sneha’s Recipe
- Chicken Spaghetti from A Day in the Life on the Farm
- Garlicky Artichoke Pasta from Food Lust People Love
- Homemade “Better Than Canned” One-Pot Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Italian Pot Roast from Making Miracles
- Pulao from Magical Ingredients
- Scalloped Tuna Bake from Palatable Pastime
- Spam Musubi by Culinary Adventures with Camilla
- Ragù Bolognese from Karen’s Kitchen Stories
