Get Joanna Gaines' Mouthwatering Chili Recipe | You Won't Be Able to Resist!

When making chili from scratch, the smallest details can make the difference between satisfaction and disappointment. Hence, you should strive for perfection. Though you’ll find hundreds of recipes online, this Joanna Gaines' chili recipe is probably the best as far as they go. The ingredients are chosen carefully, the instructions are simple, and the pairings are delicious. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Pairings
• Equipment
• Storage and reheating
• Tips
• Joanna Gaines' Chili Recipe
• Comments

Ingredients

• Cooking oil — 1 tbsp.
• Ground beef — 2 pounds.
• Salt and pepper — to taste.
• Cheddar cheese — 2 cups, grated.
• White onion — 1 pc., finely chopped.
• Diced tomatoes with green chilies — 2 cans, 10 ounces.
• Southwestern-style beans — 2 cans, 26 ounces.
• Fritos — 1 bag.

Instructions

1. Heat the oil in a pot.

2. Add the onion, and sauté until translucent.

3. Add the ground beef, and a pinch of salt and pepper. Cook until the beef turns pinkish.

4. While the ground beef is cooking, break it up using a fork or a knife.

5. Pour in the tomatoes and the beans, with the juices.

6. Bring the mixture to a simmer. Let it simmer for half an hour and stir occasionally.

7. Pour the chili into bowls and top with Fritos and cheddar cheese.

Substitutions

• Cooking oil — Whether you go with canola oil, coconut oil, or olive oil; the difference will be minimal, and you won’t even notice the difference. However, we should mention that if you’ll be going with ground poultry instead of ground beef, you might want to use more oil to compensate for the lack of fat.

• Ground beef — You could also get away with ground chicken and ground turkey. But you should keep in mind that ground poultry will be leaner. Although we’d prefer our ground beef a bit fatty, the ideal fat ratio should be 80/20.

• The toppings — The Joanna Gaines' chili recipe uses Fritos and cheddar cheese as toppings. These two are not only delicious and accessible, but they also fit in well with chili. But if you’re not big on Fritos and cheese, you have several options. For Fritos, the most similar substitute would be tortillas as both are made of corn chips.
  Moving on, if Fritos is too meaty for your taste, peppers might be the better choice. Chop some and add it to the bowl. If you like it spicy, even better.

• Southwestern-style beans — This one will provide a flavor that you’re likely to be familiar with, especially if you are into Mexican cuisine. If you prefer your chilis to be more authentic, they’ll do even better. Keep in mind that these ranch-style beans will provide a deep, savory flavor that’ll likely dominate your chilis.

Pairings

• Jalapeno cornbread — Cornbread and chili pair incredibly well. But the Joanna Gaines' version has a twist to it; this is a jalapeno cornbread. The combination of spicy jalapeno and sweet cornbread results in a heavenly taste, and it only gets better with chili. 

• Tacos — If you’re into Mexican food, you’ve already known that tacos and chili are an iconic pair. Since ground beef is already included in the Joanna Gaines' chili recipe, you don’t even need meat as a filling. Instead, we’d recommend going with ranch sauce, avocado cream, or Greek yogurt.

• Cinnamon rolls — Imagine chilis with cinnamon rolls. I know that it seems like a weird pairing, but it works very well. Just place some cinnamon rolls at the bottom of your bowl and top them with the chili.

Equipment

• Measuring spoons and cups.

• Cooking pot.

Storage and reheating

• Transfer the leftover chili to an airtight container. Store it in your fridge, where it will last for up to a week at most.

• You can also freeze the leftover chili for an extended shelf life, where it will last for a couple of months.

• You can reheat the leftover chili on the stove, or you can just use a microwave.

Tips

• Use chips — Though this Joanna Gaines' chili recipe is great enough, you might end up with a chili that is thinner than you’d like. To prevent that, take a handful of those corn chips you’ve been saving for later, crush them, and add the crushed pieces to the pot. They will soak up some of the excess liquid.

• Drain the meat — If you’re going with ground beef, make sure to drain the excess fat before adding the other ingredients. Or don’t, if you like your chili extra oily.