Why You’ll Love this Hearty Chili
Comfort in a bowl—that’s what this hearty chili delivers on even the coldest winter days. I’ve been making this recipe for years, and it never disappoints when the temperature drops and I need something substantial to warm my bones.
What makes it special? The blend of V-8 juice and tomato soup creates a rich base that’s not too spicy but packed with flavor. The kidney beans and ground beef provide protein that’ll keep you satisfied for hours. And can we talk about how easy it is? Brown meat, open some cans, simmer, and voilà—dinner’s ready with minimal effort on my part.
What Ingredients are in Hearty Chili?
This hearty chili recipe combines the best of comfort food ingredients to create a rich, satisfying meal that’s perfect for those nights when you need something warm and filling.
What I love most about this recipe is how it balances simplicity with flavor—you don’t need fancy ingredients or complicated techniques to create something that tastes like it’s been simmering all day.
The combination of beef bouillon cubes and V-8 juice adds an incredible depth that you just don’t get from plain tomato sauce.
- 1 pound ground beef
- 14½ ounces diced tomatoes (1 can)
- 10½ ounces Campbell’s tomato soup
- 24 ounces V-8 vegetable juice
- 6 ounces tomato paste
- 48 ounces canned kidney beans (about 3 cans)
- 1 tablespoon sugar
- ½ teaspoon chili powder
- 1 onion, diced
- 2 beef bouillon cubes
- ½ cup ketchup (catsup)
When shopping for these ingredients, don’t worry too much about exact brands—though Campbell’s soup does have a distinctive sweetness that works well here.
The chili powder amount might seem small, but you can always adjust to your heat preference.
Some people might be surprised by the sugar and ketchup, but trust me, these ingredients add a subtle sweetness that balances the acidity of the tomatoes.
And while the recipe calls for kidney beans, you could substitute black beans or pinto beans if that’s what you have in your pantry.
Flexibility is one of the beauties of a good chili recipe.
How to Make this Hearty Chili
Making this hearty chili couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by browning 1 pound of ground beef in a large pot over medium heat. This step is essential for developing flavor—take your time breaking up the meat with a wooden spoon and letting it get nicely browned. Once the beef is fully cooked, drain off any excess fat. Nobody wants greasy chili, right?
Next comes the effortless part that I love about this recipe. Simply drain and rinse 48 ounces of kidney beans (this removes excess sodium and starch), then add them to your pot along with all the remaining ingredients: 14½ ounces of diced tomatoes, 10½ ounces of Campbell’s tomato soup, 24 ounces of V-8 vegetable juice, 6 ounces of tomato paste, 1 tablespoon of sugar, ½ teaspoon of chili powder, 1 diced onion, 2 beef bouillon cubes, and ½ cup of ketchup.
Give everything a good stir to combine all those flavor-packed ingredients.
Now, the magic happens in the simmering. You can cook this chili for as little as 30 minutes over low heat if you’re in a hurry, but I find the flavor deepens beautifully if you let it go longer—an hour or two isn’t too much. Stir occasionally to prevent sticking, and adjust the seasoning to taste as it cooks.
The recipe is also perfectly suited for a crockpot if you prefer that method—just brown the beef first, then transfer everything to your slow cooker and let it simmer away for 4-6 hours on low. The longer it cooks, the more the flavors meld together into that rich, comforting goodness that makes chili so satisfying.
Hearty Chili Substitutions and Variations
While the basic recipe creates a delicious pot of chili, I’ve learned through years of kitchen experiments that chili might just be the most adaptable dish in my cooking arsenal.
Don’t have beef? Try ground turkey or chicken for a lighter version.
Vegetarians can swap in extra beans or crumbled tofu. Those kidney beans can become black beans or pinto beans in a heartbeat.
Spice lovers, add jalapeños or a dash of hot sauce.
Want it smokier? Toss in some chipotle peppers.
I’ve even made a white chicken chili by using white beans and chicken broth instead of tomato-based ingredients.
What to Serve with Hearty Chili
What could possibly elevate a steaming bowl of hearty chili to its ultimate comfort food status? The perfect sidekicks, of course.
I’m a firm believer in cornbread—slightly sweet, crumbly, and warm from the oven. It’s practically made for sopping up those last precious spoonfuls.
A simple green salad with tangy vinaigrette cuts through the richness, while a dollop of sour cream or shredded cheddar melting on top adds creamy indulgence.
For the truly ambitious (or hungry), try some honey butter biscuits or a batch of fried jalapeño poppers. Trust me, your taste buds will thank you.
Final Thoughts
Versatility remains the true beauty of this hearty chili recipe.
I’ve made it for potlucks, family dinners, and even while camping with my trusty portable stove. The leftovers
Hearty Chili Recipe for Cold Winter Nights
Ingredients
Equipment
Method
- Brown the ground beef in a large pot over medium heat, breaking it up with a wooden spoon until fully cooked.
- Drain excess fat from the pot.
- Drain and rinse the kidney beans.
- Add the kidney beans to the pot along with the diced tomatoes, tomato soup, V-8 vegetable juice, tomato paste, sugar, chili powder, diced onion, beef bouillon cubes, and ketchup.
- Stir thoroughly to combine all ingredients.
- Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, preferably 1-2 hours, stirring occasionally to prevent sticking.
- Adjust seasoning to taste before serving.
