Week Night Chili for Cold Nights (easy and good)!

Elaine Bovender


This is a very simple, quick chili that is perfect for the cool nights ahead and it is absolutely YUMMY! I like to serve it with shredded cheddar cheese and cornbread sticks. It's truly a very flavorful chili that's not too mild and not too spicy. You can also add your favorite ingredients and spices to make it all your own. Hope y'all enjoy this chili as much as we do.

★★★★★ 1 vote
Makes a good family-sized pot of chili
15 Min
10 Min
Stove Top


1 lb
package ground beef
1 lb
package ground sausage, mild or hot
1 medium
onion, coarsley chopped
2 pkg
french's chilo-o mix
3 Tbsp
corn meal (i use martha white's self-rising white cornmeal)
1/2 tsp
ground cumin
1 pinch
red pepper flakes
3 Tbsp
1 Tbsp
brown sugar, lightly packed
2 can(s)
stewed or diced tomatoes, 14.5 oz size, undrained
1 can(s)
red kidney beans, 15.5 oz size, undrained
1 can(s)
pinto beans, 15.5 oz size, undrained
1 can(s)
water (from one of the empty cans of beans or tomatoes)


1In a large Dutch oven, brown ground beef, sausage and onion until meat is done and onions are tender. Remove from heat and place meat mixture in colander and strain, patting with paper towels to remove as much grease as possible.
2Return meat mixture to Dutch oven. Add both packages of chilo-o mix, cumin, red pepper flakes and stir well. Add remaining ingredients and stir. Return to heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes. Serve hot.

About Week Night Chili for Cold Nights (easy and good)!

Course/Dish: Beef, Other Main Dishes, Chili
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy