Bush’s Chili Recipe is a hearty and delicious chili soup recipe that’s perfect for a cozy dinner or a crowd-pleasing meal. This classic recipe features savory ground beef, flavorful kidney beans, and a blend of spices and seasonings that come together to create a delicious and satisfying dish that everyone will love.
Grab your apron and get ready to whip up a batch of this delicious chili in no time!
I’m a sucker for a great soup. I love to feed warm and filling soups to my family, and if you do too, try my hearty ground turkey soup, this chicken poblano soup (Joanna Gaines’ recipe!), or this keto-friendly chicken noodle soup.
What kind of beans should I use for chili?
This recipe uses 2 cans of Bush’s Best Mixed Chili Beans, and 1 can of Bush’s Best Mild Kidney Chili Beans. You can use any kind of beans you want in your chili recipe. But, we really love Bush’s chili beans because they’re marinated in flavorful spices, like jalapenos, onions, and garlic. This gives your chili instant flavor!
What can I serve with chili?
There’s nothing like a hot bowl of chili on a cold day. I think this one-pot chili is filling enough to be a meal on its own. But if you want to pair it with other foods, here are some ideas:
- Crusty bread or buns with butter
- Cornbread for a Southern feel
- Rice – you can scoop your chili right over top
- Tortilla chips to dip
If you want to add some yummy toppings to your chili, try:
- Shredded cheddar cheese
- Sour cream
- Green onions
- Sliced avocado
- Chopped cilantro
- Hot sauce
- Fresh lime wedges for squeezing
- Sliced jalapenos
Ingredients
- 1lb ground beef
- 1 white or yellow onion, diced
- 2 large garlic cloves, minced
- 1 small green bell pepper, diced
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- Kosher salt and fresh cracked pepper, to taste
- 1 can Rotel
- 1 can diced tomatoes
- 2 cans Bush’s Best Mixed Chili Beans (Kidney and Pinto) 15.5oz
- 1 can Bush’s Best Mild Kidney Chili Beans 16oz
Ingredients Additions and Substitutions
- You can add corn to this recipe to make it more filling.
- If you don’t have Rotel, you can chop up 1-2 large tomatoes, but your chili won’t have quite the same flavor.
- Use ground turkey or chicken instead of beef if you’d like.
How to Make
STEP ONE: Brown the ground beef. In a Dutch oven, brown the ground beef over medium-high heat, until fully cooked. Drain and add back into the Dutch oven.
STEP TWO: Saute the onions. Add onion, garlic, and green bell pepper. Cook for 3-5 minutes. Add smoked paprika, ancho chili powder, salt, and pepper. Cook for 1 minute.
STEP THREE: Add the rest of the ingredients. Add the Rotel, diced tomatoes, and beans. Stir until combined.
STEP FOUR: Cook. Bring to a boil. Once at a boil reduce the heat. Simmer for 20-25 minutes.
STEP FIVE: Serve. Serve with green onions, sour cream, diced red onion, and whatever toppings you like!
Tips and Recipe Notes
- Try adding a bottle of your favorite light beer for a flavorful kick.
- Add the juices from the Rotel into the chili for extra flavor.
- You can use regular paprika for this recipe, but smoked paprika will add a rich, smoky flavor that you can’t get from regular paprika.
How to Store Leftovers
Let your chili cool completely, then transfer it to a container with a tight-fitting lid. Place the chili in the fridge and enjoy for the next 2-3 days.
You can freeze your chili in batches for up to 3 months, as well, but your beans may thaw just a touch softer than when you cooked it originally.
Can I make Bush’s Chili recipe ahead?
Yup! Chili is a great meal to make ahead. The flavors mix together beautifully, and it gets even more delicious. Make it the morning of your party and keep it hot in a crockpot, or reheat it before serving.
Can I make gluten-free chili?
This recipe should be gluten-free, but verify with your cans and ingredients. It’s already dairy-free, and if you need a vegetarian option, you can use Beyond Meat or another ground meat substitute, or leave it out altogether.
FAQs
Yes, this recipe will work in a slow cooker. Follow steps 1-2 in a saute pan, then add to a crock pot. Continue the remaining steps, then cook for 4-6 hours on low and serve.
You can add 2 tbsp of flour blended with water or the juices from your chili. Stir well.
This chili has just a touch of spiciness to it. If you want more spice, add more chili powder or a touch of cayenne. You can also add hot sauce or jalapenos to the chili while it’s cooking, or on top of individual portions.
Bush’s Chili Recipe
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 small green bell pepper diced
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chili powder
- Kosher salt and fresh cracked pepper to taste
- 1 can Rotel
- 1 can diced tomatoes
- 2 can Bush's Best Mixed Chili Beans
- 1 can Bush's Best Mild Kidney Chili Beans
Instructions
- Brown the ground beef. In a dutch oven, brown the ground beef over medium-high heat, until fully cooked. Drain and add back into the dutch oven.
- Saute the onions. Add onion, garlic, and green bell pepper. Cook for 3-5 minutes. Add smoked paprika, ancho chili powder, salt, and pepper. Cook for 1 minute.
- Add the rest of the ingredients. Add the Rotel, diced tomatoes, and beans. Stir until combined.
- Cook. Bring to a boil. Once at a boil reduce the heat. Simmer for 20-25 minutes.
- Serve. Serve with green onions, sour cream, diced red onion, and whatever toppings you like!
Notes
- Try adding a bottle of your favorite light beer for a flavorful kick.
- Add the juices from the Rotel into the chili for extra flavor.
- You can use regular paprika for this recipe, but smoked paprika will add a rich, smoky flavor that you can’t get from regular paprika.
Nutrition
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
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