This super easy chili recipe from Nora Kelley, combines a few pantry staples to create a thick, hearty chili that tastes like it’s been simmering all day long!
My relationship with the Alabama Farmers Federation is one that I’m incredibly proud of. From the Farmhouse Kitchen column I contribute each month to their Neighbors magazine to the food segment each week on the Federation produced Simply Southern TV. But more than that, I’m grateful for the opportunities that they offer me to be able to help tell the stories of farming families across the state.
Previous to me taking over the food section of the magazine, each month they’d feature a recipe from one of those farming families. While I was grateful for the opportunity to share 3 or 4 Southern Bite recipes each month, it just felt like something was missing. Those recipes that came from the hard working families that make up Alabama’s farming community were beloved by readers and we wanted a way to bring them back.
So starting this month, we’re featuring a recipe in the column from one of the previous issues that represents one of those farming families. And the Federation has graciously allowed me to share those recipes right here on Southern Bite, too!
First up is this delicious and easy recipe for Quick Chili from Nora Kelley. Nora raised her kids on the family farm in Coosa County, Alabama – so you know when she shares a recipe, it’s going to be hearty and delicious. And this one certainly is!
Ground beef is combined with a few pantry staples and some fresh produce to make a quick chili recipe that is ready in about an hour but tastes like it’s been simmering all day long.
While I’ll admit that I wasn’t sure about adding a can of tomato soup to chili, it worked beautifully and I was more than surprised by the result. And while I found that her measurements for the seasonings were perfect, keep in mind that different brands will offer different flavors and strengths of flavor, so adjust those to your tastes.
One other tip I can share is for that large can of whole tomatoes. I’m sure you could also use a can of diced or stewed tomatoes of the same size, but I wanted to keep it true to Nora’s recipe, so I used the whole tomatoes. Since the recipe calls for them to be undrained and chopped, I simply opened the lid and used a pair of kitchen shears/scissors to chop them up right in the can.
Hope y’all enjoy!
Nora Kelley’s Quick Chili
- 1 1/2 pounds ground beef
- 1 medium onion, chopped (about 1 1/2 cups)
- 1/2 large green bell pepper, chopped (about 1/2 cup)
- 1 (10.75-ounce) can condensed tomato soup
- 1 (28-ounce) can whole tomatoes, undrained and chopped *
- 1 (16-ounce) can kidney beans, undrained
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- In a dutch oven over medium heat, cook ground beef, onion, and green pepper until beef is browned. Drain excess grease away. Add the undiluted soup, tomatoes, beans, chili powder, salt, pepper, and garlic powder. Stir well to combine.
- Reduce heat to a simmer, cover, and cook about 1 hour, stirring occasionally. Serve topped with cheese.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.