Dad’s After Practice Chili

January 1, 2025

There’s nothing like coming home after a long day of work and practice, hungry kids in tow, to a hearty, flavorful pot of chili. This recipe is one of my go-to meals for busy weeknights.

It’s simple, budget-friendly, and loaded with flavor—perfect for feeding a hungry family. It’s also one of the recipes my dad handed down to me and one of the first I made myself. So, big share here!

The best part? You can make a big batch and enjoy it for a couple of days, saving yourself time and effort on those back-to-back hectic evenings.

Table of Contents

Ingredients

1 tablespoon olive oil
2 pounds lean ground beef
1 cup chopped onions
3/4 cup diced green pepper

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Instructions for Dad’s Chili

Serve: Ladle the chili into soup bowls or mugs. Add your favorite toppings like shredded cheese, diced onions, or crackers.

Cook the base ingredients: In a 5-quart pot over medium-high heat, add olive oil. Cook the ground beef, onions, green peppers, and garlic, stirring often, until the onions are tender. This should take about 10 minutes.

Drain (if desired): If you prefer, drain the grease by transferring the contents to a colander. Then, carefully add everything back to your pot.

Add tomatoes and seasonings: Pour in the diced tomatoes with their liquid, chili powder, and salt. Stir well and bring the mixture to a boil.

Simmer: Reduce the heat to low, cover the pot, and let it simmer for 1 hour. Stir occasionally to prevent sticking.

Add the beans: After 1 hour, stir in the kidney beans with their liquid. Continue to heat on low for 5 more minutes.

Tips for Making the Best Chili

Save time with frozen veggies: I often use frozen chopped onions and green peppers to save time. You can find them pre-packaged in the frozen food section of most grocery stores.

Make it your own: Add extra veggies like corn or jalapeños for a twist. You can also swap the ground beef for ground turkey or chicken.

Spice it up: Want more heat? Add a dash of cayenne pepper or hot sauce.

Double the batch: Chili stores and reheats well, so make a double batch and freeze some for later.

How to Store and Reheat Chili

Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Freeze: Chili freezes beautifully! Place it in a freezer-safe container or zip-top bag and freeze for up to 3 months.

Reheat: Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals, stirring in between.

Serving Suggestions

Chili is incredibly versatile. Here are a few serving ideas:

Over rice: Spoon the chili over cooked white or brown rice for a heartier meal.
With cornbread: Pair it with warm, buttery cornbread for a classic combination.
On baked potatoes: Load up baked potatoes with chili and your favorite toppings for a fun twist.
In nachos: Use the chili as a topping for a tray of tortilla chips, then sprinkle with cheese and broil until bubbly.

Why This Recipe Works for Busy Families

This after-practice chili is a lifesaver for busy parents. It’s:

Quick to prep: You can have it simmering on the stove in under 20 minutes.
Budget-friendly: Most ingredients are pantry staples.
Kid-approved: My kids love customizing their bowls with different toppings.
Make-ahead friendly: Cook once, eat twice!

Let’s Hear from You!

What’s your go-to meal for those busy after-practice nights? Have you tried making chili your own way? Let us know in the comments or share your favorite twist on this classic dish!