There’s something about a pot of chili simmering on the stove that instantly makes any day feel a little bit cozier, don’t you think? I’ll never forget the first time I whipped up a batch of Hearty Southwest Chili on a chilly fall afternoon. It was one of those weekends where the to-do list was long, but the cravings for comfort food were even longer. I needed something simple yet satisfying—something I could toss together with ingredients I already had on hand. Enter this chili, my ultimate game-day favorite.

What I love most about this Hearty Southwest Chili is how it strikes that perfect balance between rich, savory flavors and easy prep. It’s got everything you’d want in a chili—tender ground beef, sweet bell peppers, and two kinds of beans for that extra hearty texture. The mix of tomato sauce and diced tomatoes with green chiles gives it a deep, tangy base, while the chili seasoning packs just the right punch of warmth. Plus, you can control the heat with a few dashes of hot sauce, making it perfect for everyone’s taste buds.

If you’re like me, you probably find that some weeknights are just made for comfort food, especially when life gets a little hectic. This chili is a lifesaver on those nights when you’re craving something homemade but don’t have the time to spend hours in the kitchen. After a quick simmer, it’s ready to go—perfect to ladle into bowls and top with a dollop of sour cream and a sprinkle of crumbled cornbread. Trust me, the cornbread is non-negotiable. It soaks up the chili perfectly, adding a buttery, crumbly contrast to every bite.

But honestly, this recipe isn’t just for weeknights. It’s also my secret weapon for Sunday football gatherings or last-minute get-togethers with friends. There’s something so satisfying about setting out a big pot of this chili, letting everyone serve themselves, and encouraging seconds (or thirds!) until the pot’s scraped clean. It’s the kind of dish that brings people together—each spoonful bringing a little more warmth and a lot of smiles.

Hearty Southwest Chili

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This is my go-to recipe for Sunday night football and tailgates. How could you ever go wrong with a combination like chili and cornbread, plus a cold beer? What I love about making chili is serving it up to a crowd. Set out a big pot along with sour cream, scallions, and cheese on the side and let your friends serve themselves, encouraging seconds and thirds until the pot’s empty.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6-8 1x
• Category: Soups

Ingredients

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• 1 pound lean ground beef
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 (15-ounce) can pink pinto beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 cup water, plus extra as needed
• 1 (1.25-ounce) packet chili seasoning
• Salt
• Hot sauce
• Sour cream
• Cornbread, crumbled

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Instructions

1. Combine the ground beef, onion, and bell pepper in a large soup pot and cook over medium heat until the beef is no longer pink. Drain any fat. Add the pinto beans, black beans, tomato sauce, diced tomatoes with chiles, water, and chili seasoning. Simmer for 15  to 20 minutes. Season with salt and hot sauce to taste.
2. Serve with sour cream and cornbread.

So, if you’re looking for a no-fuss recipe that feels like a big, cozy hug in a bowl, give this Hearty Southwest Chili a try. Whether you’re enjoying it solo on a quiet evening or sharing it with friends, it’s bound to become a new favorite. And don’t be shy—play around with your own twists, like adding extra veggies or trying out a different kind of bean.

Let me know how you make it yours, and I’d love to hear how this Hearty Southwest Chili turned out for you!