Yummy Beef Chili

Some nights call for a pot of chili you can throw together from the pantry, and this beef-and-corn version delivers. Brown the ground beef, crack open your cans, and let the spices do the rest.

The build is refreshingly low-effort: fry the hamburger until it’s well browned and seasoned with salt, then everything lands in one pot together. Those crusty browned bits on the beef are pure flavor insurance, so let it take on real color before it goes in. Sweet corn, added alongside the beans, cuts the richness with little pops of brightness against the savory, spiced base.

A good simmer melds the spices into the tomato and beans, and you can dial the heat and salt to taste as it bubbles. This is the kind of chili that tastes even better the next day, once the flavors settle.

Kitchen Tips

• Brown the beef hard and drain off the excess grease so the chili tastes rich, not greasy.
• Taste and adjust the salt and chili spice near the end, since canned ingredients vary in seasoning.
• Add the corn toward the end so it stays sweet and a little crisp instead of going mushy.

Variations

• Pile on shredded cheese, sour cream, and green onions for a loaded bowl.
• Stir in a chopped chipotle in adobo for smoky heat.
• Spoon it over potato skins or rice, or serve with cornbread alongside.