Pronto Chili
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Yesterday brought a definite shift in the weather here in the Salt Lake Valley. The temperatures dropped noticeably, and by nightfall, we were greeted with our first snow of the season. I’ll be honest—early snow is one of those things that drives me a little crazy about living in Utah. It always seems to sneak in before I’m ready, cutting fall short just when I’m starting to enjoy it. Thankfully, the forecast promises a return to crisp, sunny autumn weather by the weekend. But in the meantime, that sudden chill had me craving something warm and hearty.
Enter my go-to Pronto Chili—the recipe I reach for when I need a comforting bowl of basic chili fast. Don’t get me wrong, I adore my mom’s classic chili, but it’s more of a slow-simmer, weekend kind of dish. This version is all about speed and simple ingredients, and the best part is I almost always have everything I need right in my pantry. You just brown some ground beef and onions, stir in a handful of canned ingredients, and let it all simmer for about 30 minutes. That’s it!
I first discovered this recipe years ago on a local TV show called Good Things Utah, and it’s been a staple in my kitchen ever since. My favorite way to serve it is in bread bowls—not only does it feel extra cozy, but it also stretches the servings a bit further. Last night, this chili hit the spot and warmed us all right up. If you’re facing an early snow or just need a quick dinner that feels like a hug in a bowl, this one’s for you.
Ingredients for easy Chili Recipe
- CANNED CHILI WITH MEAT AND BEANS
- KIDNEY BEANS
- PORK AND BEANS
- TOMATO SAUCE
- ONION
- GROUND BEEF
- CHILI SEASONING
- CHEESE FOR GARNISH
Instructions for Pronto Homemade Chili
In a large pot or Dutch oven, brown the ground beef and chopped onion over medium heat until the meat is fully cooked and the onion is tender. If needed, drain off any excess fat to keep the chili from becoming greasy.
Next, stir in your canned ingredients along with your favorite chili seasoning blend. Mix everything together, bring it to a gentle simmer, and let it cook uncovered for about 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
Ladle the hot chili into bowls and top with a generous sprinkle of grated cheddar cheese. You can even add a dollop of sour cream if you’d like. Serves 6–8, and it’s especially delicious served in warm bread bowls or with a side of cornbread.
Frequently Asked Questions
Can I use a different ground meat?
Yes! Ground turkey or ground chicken works well and makes the chili a bit leaner. Just be sure to season generously to keep the flavor bold.
Can I make this in a slow cooker?
You can! Brown the meat and onions first, then transfer everything to the slow cooker and cook on low for 4–5 hours or high for 2–3 hours.
Is this chili spicy?
It’s milder chili as written, but you can add chili flakes, cayenne pepper, hot sauce, or jalapenos if you like a more spicier chili.
Can I freeze leftovers?
Yes—this chili freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
How can I stretch the servings?
Serving the chili in bread bowls or over rice is a great way to make it go further. It also pairs well with cornbread or tortilla chips.
FOR MORE RECIPES LIKE THIS, TRY:
Pronto Chili
Real Mom Kitchen
Ingredients
- 30 oz can chili with meat and beans
- 15 ½ oz can kidney beans undrained
- 15 ½ oz can pork and beans 15 ½ oz pork and beans
- 16 oz tomato sauce
- 1 onion chopped
- 1 lb ground beef
- 1 Tbsp packaged chili seasoning if like spicy add 2 Tbsp
- grated cheese for garnish
Instructions
- Brown meat and onion. Drain fat, if necessary. Add canned ingredients and chili seasoning. Simmer for 30 minutes. Serve hot, garnish with grated cheese. Yield 6-8 servings.
