Really Easy Homemade Chili

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A thick and hearty chili recipe with ground beef and the perfect amount of beans and spices for the best pot of chili around!

People are very passionate about chili! If you don’t believe me, post a picture of chili with beans on social media and see if the entire state of Texas doesn’t yell at you. Well, at least half.

Evidently putting beans in chili in some parts of the country ought to be a punishable offense.  

We all make it a little differently. I look at chili the same way I do cornbread: I like it all. The sugar debate over cornbread falls on deaf ears with me. I like all the cornbread. And I like all the chili.

But I’d be lying if I said I didn’t like it best just like this! And I’ve tasted A LOT of chili.

I’m proud to say I put several years in as a judge for the annual chili competition in the small community near where I grew up.

I’ve had it six ways from Sunday and there are a few things I can say with absolute certainty that I prefer. And a few things I don’t care for.

This recipe is the one I almost always use and the one my family likes best. And the best part is that it’s really, really easy!

It covers the bases of my preferences (I’ll go into those below) and is simple to throw together because it uses a chili seasoning packet.

This may cause you to clutch your pearls but before you fuss at me, let me tell you, the seasonings used in most all common seasoning packets contains the same spices I like best in chili. So… why not use it??

WHY USE A CHILI SEASONING PACKET?

NOT JUST CHILI POWDER – A lot of folks think the key ingredient in chili is chili powder but chili powder really doesn’t have a ton of flavor. Good chili needs a variety of spices, including cumin. 

EASY & EXCELLENT SEASONING – Standard packets are all similar in flavor. They may be vague listing the ingredients as "spices" but my nose and taste buds can tell you there’s plenty of cumin, garlic, smoked paprika, onion powder and yes, chili powder too. 

NO WATERY CHILI – All packets include a thickening agent which is how you get that thick, glossy chili and not a watery pot of disconnected ingredients. Most packets include some sort of wheat or corn flour which brings the chili together perfectly.

HOW I LIKE IT BEST

Let me preface all this by saying this is a reflection of my personal preferences and how I ended up crafting this recipe. My way isn’t the only way – it’s just the way I like best!

PINTO BEANS – I only use pinto beans in chili because I prefer the soft texture. Black beans are OK and I don’t mind them when there’s a variety of beans but I really, really don’t like kidney beans. They’re too firm and too big and remind me of palmetto bugs.

GROUND BEEF – I’ve tried chili with shredded beef, steak, chorizo, ground chicken and more and I like ground beef best. I like the way the texture contrasts the softer ingredients and love all the flavor from the pan drippings.

NOT TOO MANY TOMATOES – I like some diced tomatoes but use equal parts tomato sauce and diced tomatoes so that I get all the tomato flavor without too many chunks.

THICK, NOT SOUPY – I touched on this above in the conversation about seasoning packets, but I love chili that’s thick and rich like a stew, not watery like soup.

INGREDIENTS FOR EASY HOMEMADE CHILI

After all the talk about chili seasoning packets, you may look at the list and think huh?? The seasoning packet encompasses a lot of what I’m after but not quite all. But don’t worry, it’s still super quick and easy to throw this together!

• Ground Beef
• Diced Onion
• Garlic
• Salt & Pepper
• Oregano
• Diced Tomatoes
• Tomato Sauce
• Pinto Beans

MORE CHILI RECIPES TO TRY

BIG BATCH Beef & Bean Chili - A slow-cooked chili recipe with ground beef and layered flavors made with a 15-bean mix of dried beans that adds tons of variety and texture that's perfect for feeding a crowd or stocking the freezer. 

Buffalo Chicken Chili - All the great taste of Buffalo hot wings (even the celery and ranch!) in an easy chili recipe with layers and layers flavor. 

Slow Cooker Chicken Chili - Chicken simmers low and slow in your crock pot with a medley of beans for perfectly seasoned and tender chicken chili. 

The BEST Chili Mac - A hearty pasta recipe that combines chili with macaroni & cheese using ground beef, chili beans, noodles and gobs of gooey cheese. 

White Chicken Chili - A white chicken chili recipe with slow-cooked creamy great northern beans, tender chicken and tons of smoky southwest flavor!

Slow Cooker Chipotle Steak Chili - A crock pot chili recipe with tender steak, smoky chipotle peppers, Mexican spices and the perfect blend of beans.

Recipe for Really Easy Homemade Chili

Really Easy Homemade Chili

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A thick and hearty recipe with ground beef and the perfect amount of beans and spices for the best pot of chili around!

Ingredients

• 2 lbs lean ground beef
• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 15-oz can pinto beans
• 1 15-oz can tomato sauce
• 1 15-oz can petite diced tomatoes
• 1 packet chili seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 cup beer or water

Instructions

1. Cook ground beef and onion in a wide pan or Dutch oven over high heat until beef is very nicely browned. Do not drain unless there is an excessive amount of drippings (see notes).
2. Reduce heat to medium then add minced garlic. Continue cooking 2 minutes.
3. Stir in remaining ingredients. Continue cooking on medium heat until chili starts to simmer. Adjust heat as needed to maintain a gentle simmer then continue cooking, uncovered, 20-30 minutes.

Notes

• Use any standard chili seasoning packet (which should be under 2-oz). My favorite is the Chili-O brand from French's.
• If you use lean ground beef (10% or less fat) and brown the meat at a high enough temperature for any liquid to evaporate, you shouldn’t need to drain the meat. 
• Don’t drain the beans or diced tomatoes before adding to the chili.
• Feel free to amp up the heat in this. Add cayenne pepper, red pepper flakes and/or diced fresh jalapenos. 
• This chili freezes beautifully!
• You'll need to cook the ground beef and onions first and omit the beer or water but you can finish everything in the crock pot if you'd like. Cook on High 2-3 hours or Low 5-6 hours.

https://www.southyourmouth.com/2013/01/really-easy-chili.html

Images and text © South Your Mouth LLC 2013

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No-Fail Microwave Rice Pilaf - Plus 3 Variations

Make perfectly cooked, tender, fluffy rice in the microwave with this recipe for classic Rice Pilaf plus variations for Beefy Browned Rice, Mexican Rice and Plain White Rice.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 3 VARIATIONS FOR MICROWAVE RICE
3. TIPS FOR COOKING RICE IN THE MICROWAVE

If you’ve been around here long, you already know how much I love rice and how comfy I am cooking it. My family are rice people through and through so I grew up cooking it. Just like with swimming, I don’t remember not knowing how.

But I’ve learned from y’all that not everyone has the knack for it and that some folks are downright intimidated by preparing traditional uncooked white rice.

So, I want to share a no-fail way to cook it in the microwave! As accustomed to cooking rice as I am, I often cook it this way if I’m making a big meal and need to free up a burner. Or if I have 47 things going at once, I might pop it in the nuker so it’s one less thing for me to think about!

OTHER FLAVOR VARIATIONS FOR MICROWAVE RICE

The recipe I’m sharing here is for classic Rice Pilaf but with just a few tweaks, this recipe can also be used to make these microwaveable variations. Plug these ingredients into the recipe instructions for Rice pilaf down below.

Microwave Beefy Browned Rice - Omit the garlic and salt. Substitute 3 10-oz cans of Beef Consommé for the chicken broth. See my traditional baked version of this recipe for Mama’s Brown Rice.

Microwave Mexican Restaurant-Style Rice - Substitute olive oil for butter. Add black pepper to taste. Add 1/4 cup taco sauce or tomato sauce to chicken broth. I have a stove-top version of this recipe as well.

Microwave Plain White Rice - Combine 3.5 cups water, 1.5 teaspoons salt, 1.5 cups uncooked white rice and 4 tablespoons butter (cut into 4-5 pats) then cook in the microwave per instructions (no skillet or sautéing needed).

WHAT IS RICE PILAF?

Pilaf rice is plain white rice that is typically sauteed or browned in oil or butter with aromatics such as onion, garlic and/or celery then cooked in a light vegetable or chicken broth.  Some varieties include sweet ingredients like raisins, dates or apricots and are seasoned with spices such as cinnamon or cardamon. 

NOTES & TIPS FOR COOKING RICE IN THE MICROWAVE

• I typically use a Pyrex dish with a glass lid or a round ceramic casserole dish with a dinner plate as a lid (plate facing up, not upside down). The lid or plate needs to sit snuggly on the dish to ensure too much steam doesn’t escape while the rice is cooking.
• You can’t use anything smaller than a 1.5-quart dish with this recipe but you can use something bigger.
• Before cooking in the microwave, place a large plate inside to set the dish on to cook. I never have any overflow but your microwave might cook faster than mine and it’s better to be safe than sorry!
• Once you make this one time, you will know how hot your microwave cooks and things will be easy-peasy going forward but the first time you make this, you will want to keep an eye on the microwave after the first 5 minutes. If the broth starts to boil over, make note of the time remaining on the timer, stop the microwave, then continue cooking at 50% power for a total cooking time of 20 minutes (e.g. if you stopped it after 8 minutes, continue cooking at 50% for 12 minutes).

Recipe for No-Fail Microwave Rice

No-Fail Microwave Rice Pilaf

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Make perfectly cooked, tender, fluffy rice in the microwave with this recipe for classic Rice Pilaf plus variations for Beefy Browned Rice, Mexican Rice and Plain White Rice.

Ingredients

• 6 tablespoons butter
• 1.5 cups uncooked white rice
• 1 small onion, diced
• 3 cloves garlic, minced
• 3.5 cups chicken broth
• 1 teaspoon salt

Instructions

1. Read all notes below before cooking.
2. Sauté rice and onion in butter in a skillet over medium-high heat until rice is starting to brown (about 4 minutes). Add garlic then continue cooking for 2 minutes.
3. Add chicken broth and salt to a 1.5-quart microwavable baking dish or bowl.
4. Pour rice, etc. from skillet into chicken broth then stir.
5. Cover dish with lid or microwavable plate then cook for 10 minutes (100% power).
6. Continue cooking at 50% power for an additional 10 minutes.
7. Carefully remove dish from microwave (it will be very hot). Fluff rice with a fork then serve.
8. Stovetop alternative: Follow instructions through 2nd step. Combine broth, salt and contents from skillet in a medium saucepan. Bring to a boil, stir, reduce heat to low then cook, covered, for 20 minutes. Stir once or twice with a fork the first 15 minutes of cooking.

Notes

RECIPE NOTES:

• I typically use a Pyrex dish with a glass lid or a round ceramic casserole dish with a dinner plate as a lid (plate facing up, not upside down). The lid or plate needs to sit snuggly on the dish to ensure too much steam doesn’t escape while the rice is cooking.
• You can’t use anything smaller than a 1.5-quart dish but you can use something bigger.
• Before cooking in the microwave, place a large plate inside to set the dish on to cook. I never have any overflow but your microwave might cook faster than mine and it’s better to be safe than sorry!
• Once you make this one time, you will know how hot your microwave cooks and things will be easy-peasy going forward but the first time you make this, you will want to keep an eye on the microwave after the first 5 minutes. If the broth starts to boil over, make note of the time remaining on the timer, stop the microwave, then continue cooking at 50% power for however long will be 20 minutes total cooking time (e.g. if you stopped it after 8 minutes, continue cooking at 50% for 12 minutes).
• If you use bullion and water instead of chicken broth, taste before adding salt as you may not need it. The rice will taste as salty as the liquid it cooks in so be careful not to oversalt it as bullion tends to be saltier than broth.

RECIPE VARIATIONS:

• Beefy Browned Rice: Omit the garlic and salt. Substitute 3 10-oz cans of Beef Consommé for the chicken broth.
• Mexican Restaurant-Style Rice: Substitute olive oil for butter. Add black pepper to taste. Add 1/4 cup taco sauce or tomato sauce to chicken broth.
• Plain White Rice: Combine 3.5 cups water, 1.5 teaspoons salt, 1.5 cups uncooked white rice and 4 tablespoons butter (cut into 4-5 pats) then cook in the microwave per instructions (no skillet or sautéing needed).

https://www.southyourmouth.com/2013/01/no-fail-microwavable-rice-3-ways.html

Images and text © South Your Mouth LLC 2013

microwave, microwaveable, rice, pilaf, garlic, butter, onion, chicken broth, easy, best, how to, fluffy, perfect, Brown Rice, Mexican Rice, Plain White Rice, recipe

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american

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Honey Dijon Chicken Breasts

A super quick and easy 3-step recipe for baked chicken breasts seasoned with dijon mustard, honey and garlic. 

Oh my Lord, I get stumped at suppertime some nights. Most weeknight evenings I've only got about one hour to get everything done before the kids’ bedtime so my options are somewhat limited.

The problem we Southerners face with weeknight meals is that our best dishes are usually cooked low and slow. Give me a Saturday with nothing to do and I could shut down Bobby Flay but quick cooking isn't my forte.

Anywho… One night I was standing in the kitchen looking at a pack of chicken breasts wishing I had a box of Shake n’ Bake somewhere because I was suddenly overcome with a streak of lazy the size of a school bus. I was considering just feeding everyone cereal for supper and calling it a day.

But sitting down at the table and eating a hot meal together is just hard-wired into my DNA so I decided the second easiest thing to cereal would just be to season that chicken up and throw it in the oven.

Which is what I did. I was a little worried the chicken would be underwhelming so I served it with tiny cups of honey for dipping. My little beggars cleaned their plates! Brutus, who I practically have to hog-tie to get to eat his meat, was the first to finish!

This chicken has become one of my go-to weeknight meals! I serve it with little cups of honey for dipping and everyone loves it. I think the kids think it's fancy!

I often serve this with Creamy Parmesan Rice (it's what's pictured with it here in these photos).

Honey Dijon Chicken Breasts

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

prep time: 5 Mcook time: 30 Mtotal time: 35 M

A super quick and easy 3-step recipe for baked chicken breasts seasoned with dijon mustard, honey and garlic.

ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey, plus more for dipping or drizzle
• 2-3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika

instructions:

How to cook Honey Dijon Chicken Breasts

1. Rinse chicken breasts, pat dry with paper towels then add to a medium-sized bowl.
2. In a separate bowl, combine remaining ingredients then mix well. Add honey mixture to chicken then combine by hand until chicken is evenly coated
3. Spray a 13x9 baking dish with cooking spray, add chicken then cover tightly with aluminum foil. Bake at 375 degrees for 15 minutes. Remove aluminum foil then continue cooking for approximately 15 more minutes or until chicken is done.
4. Serve with a small cup of honey for dipping or drizzle cooked chicken with a little more honey.

easy, baked, boneless, skinless, chicken, breasts, honey, dijon, mustard, garlic, 30 minute, quick, simple, recipe, best, how to, weeknight

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Chocolate Chunk Cookies

Chunky, chewy chocolate chunk cookies with milk chocolate pieces and toffee bits.

This is the best chocolate chip cookie I've ever had. Ever. In my whole life. E V E R.

And you know what made them even MORE awesome? My friend, Dawn made them for me AND put them in a vintage lidded casserole dish for me to keep!!!

I got home to find a pretty gift bag waiting for me. I looked inside and saw a covered dish with a note on top that read, “open me!”. I think it was like 10 minutes later before I remembered to look inside because I was so mes. mer. ized. by the olive green floral dish (WITH lid!).

I sent her a message….

Me: I haven't had one of the cookies yet but they are GORGEOUS!!! Also? Don't count on getting your bakeware back!!! LOL! Thanks for the cookies!!!

Dawn: The bakeware was your Christmas present!!! Ordered it for you from Etsy one time when you posted it!!

Me: OMG! Are you serious!?!?! That's awesome! I was like, "What cookies? LOOK at this crock!!!!" Thank you!!!!!!!!!!!

Dawn: Hope you like the cookies too!!

Me: That's SO thoughtful! I'm headed to try on a cookie now!

a few minutes go by…

Me: OMG that was the best cookie I've ever eaten in my entire life. WHAT ARE THOSE??!?!?! Please, PLEASE can I have the recipe?!?!

Dawn: C'mon...I doubt it!

Me: Ask (Husband). I just said to him, "That's the best f@#%&*g cookie I've ever had."

Chocolate Chunk Cookies
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter, softened
1 egg
1 1/2 teaspoons vanilla
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce milk chocolate candy bar* cut into 1/2-inch pieces
1 cup toffee bits
1 cup chopped walnuts (optional)

Combine brown sugar, sugar, butter, egg and vanilla in a stand mixer fitted with a paddle attachment or large mixing bowl and mix on medium speed until well blended.

Combine flour, baking soda and salt in a separate bowl and stir to combine. Add flour mixture to sugar mixture and continue mixing until all ingredients are incorporated. Add chocolate pieces, toffee bits and nuts then stir to combine.

Using a tablespoon**, drop rounded spoonfuls of dough onto an ungreased cookie sheet and bake at 375 degrees (335 if using a dark colored pan) for 9-11 minutes or until bottom edges start to brown.

*Cadbury Dairy Milk Bars are Dawn’s favorite for this recipe

**I think Dawn used a boat paddle. These cookies were the size of my palm. And I’m 5’8”. You do the math.

UPDATE:  I have found that these cookies are best when cooked on a medium weight, light-colored stainless steal baking sheet.  Dawn told me this but when I didn't listen and used my tried-and-true super dark pan, the cookies were flat and super chewy.  And guess what she did?  She bought me a pan like hers!  I'm gonna keep her!

PRINTABLE RECIPE

Southern-Style Potato Salad

A simple recipe for potato salad done the Southern way with mayonnaise, a little mustard, a bit of pickle relish and boiled eggs.

Now, this is a recipe that will likely start a riot. Just like with cornbread dressing, macaroni & cheese and sweet potato casserole, every Southerner has their own version. And if yours doesn't taste like ours, we probably won’t like it.

We’re awesome like that.

This is how I like my potato salad. I talk about this in the recipe, but I like mine where you start with large cubes of cooked potatoes then mix the crap out of it until you’re left with cubes half the size of what you started with because the outer sides have “mashed” into the salad. I really hope that makes sense.

Half of you are nodding your heads dramatically, mumbling something like, that’s right, gurl… mmmm-hmmmmm... that. is. right. The other half are spitting on the floor.

I also like mine warm so I make it at the last minute so I don’t have to put it in the refrigerator.

I also don’t like a lot of tangy mustard taste.

Or celery.

And I dang sure don’t like bell peppers in it.

Sometimes I like onion but I don’t usually add them because that is truly something that not everyone agrees on.

If you enjoy recipes like this, you might enjoy these too!

• Mediterranean Lentil Salad - Lentil salad with an easy homemade Mediterranean inspired vinaigrette (or use prepared) and fresh, crisp vegetables.
• Cucumber & Tomato Salad with a Simple Summer Vinaigrette - A salad made with cucumbers, tomatoes, onions and an easy oil and vinegar dressing.
• Crunchy Oriental Ramen Salad - A crunchy Oriental salad recipe using coleslaw mix and ramen noodles! This retro Asian-inspired salad is always a hit!
• Creamy Macaroni Salad - A cool and creamy macaroni salad recipe with red onions, celery, mayo and a ton of flavor.
• Picnic Pasta Salad - Classic pasta salad recipe made with Italian dressing, cucumbers and tomatoes.
• Creamy Cucumber Salad - A German recipe for cool and creamy cucumber salad made with sour cream, a little vinegar and a pinch of sugar.

Southern-Style Potato Salad

Yield: 6-8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A simple recipe for potato salad done the Southern way with mayonnaise, a little mustard, a bit of pickle relish and boiled eggs.

Ingredients

• 6 medium russet potatoes
• 6 boiled eggs, peeled & chopped
• 1/3 cup sweet pickle relish
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon onion powder

Instructions

1. Peeled and cut potatoes into 1-inch cubes.
2. Boil potatoes in liberally salted water for 15 minutes or until tender.
3. Drain potatoes then gently rinse with cold water. Drain thoroughly.
4. Add the potatoes and chopped boiled eggs to a mixing bowl; set aside.
5. Combine relish, mayonnaise, mustard, salt, pepper and onion powder in a small bowl then stir until thoroughly combined.
6. Set aside 1/3 cup mayo mixture.
7. Add remaining mayo mixture to potatoes then gently fold until all ingredients are thoroughly combined.
8. Taste for seasoning. Add more salt or spices to reserved mayo mixture if desired.
9. Add reserved mayo mixture to potatoes.
10. Refrigerate until ready to serve.

Notes:

• Substitute 1 teaspoon yellow mustard for dijon if desired.
• I like my potato salad on the “mashy” side so I get a little rough with it when stirring everything together but if you like a firmer texture, go easy.
• I don’t like “soupy” potato salad (like the kind in the grocery store delis – blech!) so I don’t go hog-wild with the mayo. If you like yours creamier, feel free to add more mayo as needed.
• We set aside the 1/3 cup of mayo mixture so that we can add more seasoning if desired. This way the spices will get blended throughout the potato salad evenly.

https://www.southyourmouth.com/2013/01/southern-style-potato-salad.html

Images and text © South Your Mouth LLC

potato salad, tater salad, southern, homemade, boiled eggs, southern, best, relish, pickle, mayonnaise, mayo, how to

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american, southern

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