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Quick and Easy Chili

This fail-safe classic is the perfect way to spice up burgers and brats at your next barbecue! 

June 25, 2018

This easy-to-make recipe is perfect served over rice or on top of burgers and dogs at your next barbecue. 

Serves four people.


  • 1 pound ground beef
  • 1/2 yellow onion, cut in small dice
  • 1 teaspoon garlic powder
  • 3/4-teaspoon freshly ground black pepper
  • 1/2-teaspoon kosher salt
  • 1-and-1/4 cups tomato sauce
  • 1/2-cup pico de gallo (fresh salsa) or salsa from a jar
  • 2 tablespoons chili powder
  • One 15-ounce can dark red kidney beans, rinsed and drained
  • 1/2-cup frozen corn (optional)


In a large frying pan over medium heat, cook ground beef and the onion, breaking up the meat as it cooks. When meat is no longer pink, drain any excess fat and stir in the spices. Add tomato sauce, beans and corn, stirring to combine. Reduce heat to a simmer and cook the chili for 1 hour, stirring occasionally. Mixture will thicken as it cooks. Taste and adjust seasonings at the halfway point.

Cook’s note: This versatile recipe may be doubled. Add in any of your favorite chili ingredients for extra flavor, such as chopped jalapeno or bell peppers, chorizo or even more beans.