Joanna Gaines’ chili recipe is a hearty dish that’s perfect for any gathering.
It’s a simple recipe with ground beef, beans, tomatoes, and just the right amount of spices to keep everyone coming back for more.
One thing I love about this recipe is how it lets the flavors meld together over a simmer, creating an incredibly rich taste.
Make sure to top your chili with Fritos and cheddar cheese – it’s an unbeatable combo!
And here’s a tip: let the chili simmer longer than the recommended 30 minutes for an even deeper flavor.
How to Make Joanna Gaines Chili Recipe
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion (chopped)
- 2 lb Ground Beef
- 3 tsp Salt
- 2 tsp Pepper
- 2 cans Tomatoes (32 oz.)
- 2 cans Beans (30 oz.)
- 1 can Green Chilies (15 oz.)
- 2 tsp Garlic Powder
- 1 bag Fritos Corn Chips
- 2 cups Cheddar Cheese (shredded)
Step-by-Step Instructions
Step 1:
Heat vegetable oil in a large soup pot or Dutch oven over medium heat.
Step 2:
Add the chopped onion and sauté until translucent, about 8 minutes.
Step 3:
Add the ground beef to the pot with a pinch of salt and pepper, and cook until browned.
Step 4:
Stir in the tomatoes, beans (with their juices), green chilies, and garlic powder.
Step 5:
Bring the mixture to a simmer, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
Step 6:
Pour the chili into bowls and top with Fritos corn chips and shredded cheddar cheese.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients:
Using fresh ingredients like chopped onions and tomatoes enhances the flavor significantly.
Control the Spice Level:
Adjust the amount of green chilies and garlic powder to control the heat and spice level to your liking.
Add More Texture:
Crushing some of the Fritos into smaller pieces can add a crunchy texture to each bite.
Substitute Ingredients:
You can substitute ground turkey for beef or use different types of beans to match your preference.
Make Ahead:
This chili can be made a day ahead and the flavors will meld together even more overnight. Just reheat gently before serving.
What to Serve with Joanna Gaines Chili Recipe
Jalapeño Cornbread
Cornbread is a classic companion for chili.
Spice things up by adding some jalapeños to your cornbread recipe.
The subtle heat from the peppers compliments the rich flavors of the chili perfectly.
Fresh Garden Salad
A fresh garden salad provides a nice contrast to the hearty chili.
You can keep it simple with lettuce, tomatoes, cucumbers, and a light vinaigrette.
The crisp veggies will balance the warmth and robustness of your chili.
Baked Sweet Potatoes
Baked sweet potatoes are a unique side that adds a slightly sweet element.
Their soft and creamy texture pairs well with chili.
Top them with a touch of sour cream and chives for added flavor.
Guacamole and Tortilla Chips
Guacamole brings a creamy and tangy freshness to your meal.
Pair it with some crispy tortilla chips to scoop alongside your chili.
This combo adds a fun and satisfying crunch.
Roasted Vegetables
Roasted vegetables bring a burst of color and nutrients to your table.
You can use whatever veggies you have on hand – carrots, bell peppers, and zucchini are great choices.
Roast them with a little olive oil, salt, and pepper for a simple yet tasty side.
Enjoy your meal!
Variations and Substitutions
If you’re not a fan of beef, swap it out for ground turkey or chicken.
You can use kidney beans, black beans, or pinto beans depending on your preference.
If you like spice, add a chopped jalapeño or a spoonful of chili powder.
For a vegetarian version, replace the meat with extra beans or a mix of beans and lentils.
Substitute the vegetable oil with olive oil or coconut oil.
For a smoky flavor, add a bit of smoked paprika or a couple of chipotle peppers in adobo sauce.
For a slightly sweeter chili, try adding a small amount of brown sugar or maple syrup.
Experiment with different types of cheese, like pepper jack or gouda.
You can serve the chili over rice or with cornbread on the side.
Top with your favorite garnishes: sour cream, diced avocado, or fresh cilantro.
Feel free to tweak the recipe to fit your taste preferences!
How to Store Leftover Joanna Gaines Chili
Cool the Chili
Let the chili cool down to room temperature before storing.
I find it helpful to transfer the chili to shallow containers to speed up the cooling process.
Taking this step prevents condensation from forming inside the container, which can affect the texture and flavor.
Choose the Right Container
Use airtight containers to store the chili.
Plastic or glass containers with tight-fitting lids work perfectly.
Make sure you press the lid down tightly to avoid any air from getting in.
Refrigerate or Freeze
Store the cooled chili in the refrigerator if you plan to eat it within three days.
If you need to keep it longer, freezing is a great option!
Portion the chili into individual servings for easier thawing and reheating.
Label the containers with the date to keep track of freshness.
Common Mistakes to Avoid
Using Stale Spices
Fresh spices are the foundation of a great chili recipe.
You want to toast whole spices in a dry pan until aromatic.
Then grind them yourself for maximum flavor.
Ignoring the Simmer Time
It’s tempting to rush the cooking process, but don’t speed through it.
Letting the chili simmer for at least 30 minutes allows the flavors to meld together beautifully.
This step is crucial for a dish that’s rich and flavorful!
Adding Beans Too Early
Keep an eye on when you add those beans.
If you toss them in too soon, they can become mushy.
Add them toward the end so they retain their texture and add that perfect bite to your chili.
Joanna Gaines Chili Recipe
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion chopped
- 2 lb Ground Beef
- 3 tsp Salt
- 2 tsp Pepper
- 2 cans Tomatoes 32 oz.
- 2 cans Beans 30 oz.
- 1 can Green Chilies 15 oz.
- 2 tsp Garlic Powder
- 1 bag Fritos Corn Chips
- 2 cups Cheddar Cheese shredded
Instructions
- Heat vegetable oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until translucent, about 8 minutes.
- Add the ground beef to the pot with a pinch of salt and pepper, and cook until browned.
- Stir in the tomatoes, beans (with their juices), green chilies, and garlic powder.
- Bring the mixture to a simmer, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Pour the chili into bowls and top with Fritos corn chips and shredded cheddar cheese.