This crowd-pleasing Loaded Chili is the perfect comfort food for this chilly weather. It makes a great weeknight meal because it’s super easy to make, only takes 30 minutes, load it up with all your favorite toppings and you’ll have a bunch of happy bellies! 😉

My loaded chili, paired with sweet cornbread (I’ll be posting that recipe soon!), is without a doubt one of my husband’s favorite meals. We prefer our chili to be more thick instead of a soupy consistency. But by all means, add some beef broth or tomato sauce to get it more saucy to your liking. It’s not too spicy, but it can be adjusted easily to kick it up a notch. My husband usually adds a ghost pepper or a few paper lanterns to his. :O No joke!

You need to make this chili at your next get-together or for a weekend game day party. Your guests won’t be disappointed! The toppings are endless – shredded cheese, green onions, sour cream, diced avocado, corn chips, jalapenos, cilantro, bacon… etc. There’s a lot of different ways you can serve up chili as well. My favorite is on a baked potato! 🙂 Mmm…

Yield: 4-6 servings

INGREDIENTS

• 1/2 tablespoon olive oil
• 1 medium yellow onion, diced 
• 1 lb ground beef
• 29 oz tomato sauce 
• 1 can (19 oz)  kidney beans, drained and rinsed *
• 1 can (19 oz) pinto beans, drained and rinsed *
• 3/4 cup frozen peaches n’ cream corn
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin
• 2 teaspoons granulated sugar
• 1 dash cayenne pepper
• 1/4 teaspoon celery salt 

INSTRUCTIONS

1. Heat the olive oil over medium-high heat in a large pot. Add the diced onions and sauté until they are soft and translucent (not browned), about 5-7 minutes, stirring occasionally.
2. Add the ground beef to the pot, break it apart with a wooden spoon and cook thoroughly. Cook for 8-10 minutes until the beef is browned, stirring occasionally. 
3. Drain the fat once beef is browned and add it back to the pot.
4. Add chili powder, kosher salt, cumin, granulated sugar, cayenne pepper, and celery salt, Stir well until combined. 
5. Add the drained beans, frozen corn, and tomato sauce. Stir well.
6. Bring the chili to a low boil. Reduce heat to medium-low, cover and let it gently simmer for 25-30 minutes, stirring occasionally. 
7. Let the chili rest for 10 minutes before serving. Enjoy!

RECIPE NOTES

• There is a size difference in canned products depending on where you live. When I used to live in the US, 15 oz was the standard size for most canned foods. But since moving back to Canada, I’ve noticed 19 oz is much more common here. But either size will work for this recipe!